(Pam)275 g cooked chickpeas, drained and rinsed
15 g spelt bread crumbs
2 tbsp spelt flour
1 med onion, chopped finely
2 cloves garlic, chopped finely
1/2 teas baking powder
1 teas ground cumin
1 teas ground coriander
1/2 teas cayenne pepper
4 tbsp chopped fresh flat leaf parsley
1/2 teas salt
black pepper (optional)
3/4 cup water
2 desert spoons agar agar
coconut oil for frying
In a food processor combine the chickpeas and bread crumbs, pulse for about 30 seconds until the chickpeas are chopped. Add the flour, onion, garlic, baking powder, cumin, coriander, cayenne, parsley, salt,and pepper and process, craping down the sides, until realatively smooth but somewhat coarse. Transfer to a bowl.
In a saucepan place water and agar agar and heat. As it starts to thicken, quickly add to chickpea mixture in the bowl and mix thoroughly. Cover and refrigerate for at least 1 hour.
Shape the batter into 4 cm balls and then flatten into 5cm patties. In a large bowl heat coconut oil and when quite hot, start adding patties. Cook 2-3 mins being mindful not to burn. Turn and repeat. Place on paper towel when cooked to drain
Carrot & Ginger Soup (Pam)4 cups julienned carrot
Juice of 2 limes
1cm piece of green chilli
1cm piece of ginger
3 1/2 cups water
1/2 teas celtic sea salt
Blend all ingredients together. Season to taste.
Hele’s Cauliflower, Lentil & Coconut Milk Korma¾ c red lentils
100ml coconut oil
2 t cumin seeds
1 lge cauliflower cut into florets
1 onion, chopped
50gm grated ginger
6 cloves garlic finely chopped
1 red chilli, seeds removed, finely chopped
1 t ground coriander
1 t ground cumin
½ t ground tumeric
1 T good quality curry powder (or to taste)
½ c savoury yeast flakes
400 ml can coconut milk
1 vine ripened tomato or cherry toms halved
1 T lime or lemon juice
bunch fresh coriander leaves picked, roughly chopped
Celtic sea salt to taste
Put lentils in 450ml cold water cook til soft – 5 min or so til a thick puree. Add the savoury yeast flakes, and salt & pepper to taste. A dash of Braggs is tasty too.
Heat ¼ c oil over medium heat add half the cumin seeds and the cauliflower – cook stirring for 2-3 mins. Remove from pan.
Add extra oil. Add onion and saute til soft. Add ginger, garlic, chilli and cook for about 2 mins. Stir in ground spices stir for 1 min. Add coconut milk, cauliflower tomato & ½ c water. Cover and simmer to desired tenderness.
Stir in lentil mixture with lime or lemon juice and add fresh coriander and turn off the heat.
T = tablespoon t = teaspoon c = cup
Carrot & Almond Pâté2+ servings
Enjoy this fresh pâté on Super Seed Power Bread (page 182),
Chickpea Flatbread (page 184), in a wrap, or as a dip for fresh
¼ cup almonds, soaked
½ cup sunflower seeds, soaked
2 tablespoons sesame
½ teaspoon chickpea miso
1 large carrot
1 small handful parsley leaves
1 tablespoon red onion, chopped
¼ teaspoon coconut aminos
1 teaspoon lemon juice
Sea salt to taste
Black pepper to taste
1. Place everything in a food processor and pulse 5 – 7
times until well mixed, but maintain some texture.
2. Press into a greased small bowl or container and
flip onto a plate or shape with your hands into a dome
3. Serve room temp or chilled.
You can try brown rice or azuki bean miso if you like. Just
look for gluten- and soy-free.
Try adding some green or red apple to this pâté.
Try sautéing onion for 5 minutes, toasting almonds and sunflower
seeds, or using roasted carrots for deeper flavor.
Here’s an entertaining idea: in the food processor, process pâté with
a few tablespoons of Cashew Cheese Spread (page 270) until a paste
forms. Fill a fancy piping bag and pipe onto Almond Dulse Crackers
and top with a dollop of Cashew Cheese Spread and/or a fresh
parsley leaf. Pretty.