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Vegan endive tacos, chickpea hummus, and sunseed pate
No-meat endive tacos
Ingredients:
1 cup raw sunflower seeds
½ cup + 1 tbsp raw almond butter
4 sundried tomatoes, soaked and chopped
3 tbsp fresh basil, shredded
1 tbsp nutritional yeast
1 clove of garlic
1 tsp dried thyme
1 tsp dried oregano
1 tsp olive oil
Pinch cumin
sea salt to taste
Method:
Combine all ingredients in food processor and blend until the mixture reaches a texture similar to ground meat.
Scoop the mixture out by into heaping teaspoons and form each meatball. Try not to over-roll them; we are going for “rustic” Italian here!
This mix can be served as balls over raw zucchini pasta as seen here, but it can also be a great vegetarian stand-in for any recipe you’d use ground meat. Try it as a taco or sandwich filling, a base for a raw chilli, or as a crunchy topping for salad or soup! This protein-packed flavour blend pairs well with marinara sauce, cashew sour cream or pesto!
Sprouted chickpea hummus
Ingredients:
2 cup sprouted chickpeas (mine had tails about ¾ inch in length)
2 tbsp tahini (sesame butter)
1/3 cup extra virgin olive oil
1 lrg clove garlic
1 tbsp fresh lemon juice
½ tsp sea salt
½ tsp sweet paprika
1 tbsp tamari or soy sauce
Method:
Add all ingredients to bowl of your food processor. Process on low until well incorporated and smooth. You will need to scrape down the sides of the bowl with a spatula from time to time.
Sunseed pate
1 ½ cup raw sunflower seeds
½ inch fresh ginger
1 tbsp hemp hearts
1 clove garlic
3 dates
2 tbsp nutritional yeast
¼ tsp turmeric
1 tsp onion powder
1 tbsp yellow curry powder
1 tsp cumin
2 tbsp fresh basil, firmly packed
1 ½ tbsp fresh lemon juice
Sea salt to taste
Method:
Add all ingredients to small bowled food processor of high powered blender. Puree until well incorporated and smooth. Serve with fresh crudité or crackers
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