Thursday, October 20, 2011
Nut Pulp Pate on a Raw Platter and in Wraps
2 cups nut pulp (leftover from making nut milk)
1/2 cup coriander leaves
3 Tbs Nutritional Yeast Flakes
1 T Cold Pressed Olive Oil (or other cold pressed oil)
1 tsp sea salt
Place all ingredients in a food processor and blend until well chopped and a pate consistency.
Serve as part of a raw platter or wrap in lettuce, kale, or cabbage leaves.
To mold the pate for a platter, line a ramekin with glad wrap and pack as much pate into the lined ramekin until firm and full to top rim. Then gently pull on the glad wrap to remove the pate from the ramekin and serve alongside your choice of accompaniments. Below I have raw kale chipotle chips, tamari almonds, raw zucchini bread and linseed crackers of which i shall post details for in the coming weeks.
For wraps add your choice of mixed salad such as chopped olives, tomatoes, carrot, zuchinni and avocado along with a portion of pate. Add a sprinkle of Mexican seasoning if you want extra flavour and wrap.
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Wow, that whole platter looks amazing...I can't wait to see some more of the recipes. I've shied away from making my own almond milk but I have to admit that I like the idea of having some of the pulp leftover to play with. And the pate looks so easy and versatile, unlike some other raw recipes that I run across.
ReplyDeleteLove the nut pate Sherilyn. I made some almond milk just the other way and wasn't sure what to do with the pulp. I froze it to use in a gazpacho whenever, but this is nice too as we often have cheeseboard for supper.
ReplyDeleteI like the presentation in the fluted mold, I'm always looking for good ways to use up my leftover nut pulp.
ReplyDeleteThat looks absolutely delicious! :)
ReplyDeleteThank you, this is perfect! I love making my own nut milk and the pulp is certainly worth keeping as there are so many ways to use it! That raw platter sounds so good and I'll have to make a new batch of activated almonds!
ReplyDeleteYum, great idea for an appetizer!
ReplyDeleteThanks for this creative way of using the pulp.I never throw the pulp away. Very useful in baking too. :-)
ReplyDelete