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The incredibly resourceful chef Beverly Lynn Bennett dishes up another simple yet flavorful recipe. As to be expected, her book, the "Complete Idiot's Guide to Vegan Living", has been big a hit. Serve this pate up as a dip or spread for vegetables, crackers, or breads, as a sandwich filling, or to add flavor to sauces, dressings, salads, grains, or other side dishes
Ingredients: - 1/2 cup raw almonds
- water
- 2 T. raw pine nuts
- 3/4 cup artichoke hearts, quartered
- 2 T. water
- 2 t. lemon juice
- 2 t. garlic, minced
- 1/4 t. sea salt
Directions: Begin by placing the almonds in a small bowl, cover them with water, place them in the refrigerator, and leave them to soak overnight to loosen their skins. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove the skin, place them on a towel, and set them aside to dry. In a blender or food processor, place the almonds and pine nuts, and process for 1-2 minutes to finely grind them. Scrape down the sides of the container, add the remaining ingredients, and process for 1-2 minutes to form a smooth puree. Taste and adjust seasonings, as needed. Transfer the mixture to an airtight container and store in the refrigerator. . Yields: 1 1/4 Cups
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