Vegan Pate & Other Appetizer Party Dishes
Appetizer 1: Vegan Pate
6 medium parsnips
1 cup hazelnuts
1 tablespoon of grated ginger
4 cloves of garlic
4 ounces of extra virgin olive oil
1/2 teaspoon garam masala
Sea salt & pepper to taste
Step 1- Toss parsnips w/ olive oil. Put 1 ounce in a bowl & roast at 350 degrees for 15 minutes until soft, reserve & cool.
Step 2 - Take hazelnuts, garlic, ginger and roast at 350 degrees in oven for 15 minutes, then cool.
Step 3 - In a food processor, whip hazelnut for 1 minute adding 1-2 ounces of oil. Then add parsnips & mix until totally sooth, adjust seasonings with garam masala & sea salt.
Step 4 - Let cool & serve with toasted points/ endive spears, etc.
Appetizer 2: Raw Cocoa Tart
1 Cup almond meal (flour)
½ cup of whole almonds
3 ounces shredded coconut
2 ounces barley malt
Step 1 - Grind almond in food processor until flour like @ 1-2 minutes, then add rest of ingredients & blend for 1-2 more minutes until smooth.
Step 2 - Press into formed tart shell & let dry at room temp for 1 hour.
1 Cup raw cocoa powder
2 ounces almond butter
1 ounce coconut oil
1 cup barley malt
Step 1 - Blend all ingredients together until smooth in food processor @ 2-3 minutes.
Step 2 - Pour filling into tart shell and refrigerate for at least 4 hours chilled & serve with berries.
Appetizer 3: Butternut Squash & Yam Saffron Bisque w/ Pumpkin Seeds
1 medium onion diced
1 medium butternut squash, diced
1 large yam, diced
4 ounces cashews
2 cups almond milk (amazake)
5 cups filtered water
2 ounces virgin coconut oil
1 teaspoon saffron
1 ounce pumpkin seeds
Seas salt & pepper to taste
Step 1 - Medium stainless pot, heat coconut oil & sauté onions, squash, yams, for 5 minutes on medium heat stirring occasionally.
Step 2 - Add cashews, saffron, water, milk and then bring to a boil.
Step 3 - Simmer at medium heat for 30 minutes until all vegetables are soft.
Step 4 - Let cool for 30 minutes and put in blender and adjust seasonings with salt & pepper.
Step 5 - Pour into bowls and top with seeds.
Serves minimum of 10 - 6 ounce portions
Appetizer 4: Avocado /Umeboshi Dip
14 ounces ripe avocado
2 ounces umeboshi paste
1 ounce extra virgin olive oil
Pepper to taste
Step 1 - Puree all ingredients together in food processor until smooth about 2-3 minutes.
Use dip for toasted croutons / endive spears, etc.
Appetizer 5: Warm Eggplant & Carrot Maki
1 medium eggplant cut into ¼ inch strips
3 large carrots cut into julienne
4 ounces tamari sauce or braggs liquid amino acids
4 ounces plum sauce
1 teaspoon black and white sesame seeds
3-4 sheets of brick pastry
Directions for the Maki Filling:
Step 1 - Cut top & bottom off eggplant and cut into strips.
Step 2 - Lay on small cookie sheet and roast at 350 degrees for 10 minutes. Take out of oven & arrange so there are 6-8 pieces of eggplant to an area/portion.
Step 3 - Lay shredded carrots on top of arranged eggplant portions.
Directions for Maki Sauce:
Step 1 - In a blender or hand mixer, blend tamari & plum sauce for 30 seconds until smooth.
Step 2 - Pour 6 ounces of sauces onto eggplant, carrot mix. Roast at 350 degrees for 10-15 minutes until vegetables absorb sauce and turn occasionally 2-3 times.
Step 3 - Take out of oven & cool for 10 minutes and allow sauce to be more fully absorbed by vegetables.
Step 4 - Toast brick pastry for seconds on open flame then fill pastry with eggplant mix & roll, like a burrito. Then cut into rounds & display on plate standing up. Garnish with sesame seeds.
1 ounce wasabi paste
10 ounces silken tofu
Step 1 - Mix wasabi with powder & water, touch of vinegar.
Step 2 - Whip tofu with wasabi for 1 minute in food processor until smooth & play in ramekin & set onto dish.