Pea, mint & toasted pine
SERVES: 6
INGREDIENTS: • 1 small brown onion, diced small
• 150g fresh or frozen peas (thawed), reserve some for serving (optional)
• 400g tin of chickpeas, rinsed (drained weight 230g)
• Large handful fresh spinach, washed • 2 large cloves garlic, peeled • 50g tahini paste • Salt & pepper
• Large sprig of fresh mint leaves, washed – reserve some for serving
• 20g pine nuts, lightly toasted
• Small handful dill and sesame seeds for serving
METHOD: Place the diced onion with a dash of oil or water into a small frying pan with a lid and cook over a low heat until they become soft and translucent (5-10mins). Remove the cooked onions from the
heat and pour into a food processor. Add the peas, drained chickpeas, spinach, garlic, tahini, seasoning and mint leaves (reserve some for serving if desired). Pulse until smooth and creamy. Transfer the mixture into a serving dish
and top with the toasted pine nuts, extra mint leaves, dill and sesame seeds. Serve with breadsticks or raw, sliced vegetables.
Please note: pates are not recommended for pregnant women.
Turmeric,
nut pate This colourful pate tastes as fresh as it looks and kick starts this spring meal with an air of excitement.
thyme & tomato with red onion vegan quiche
The vibrancy continues with this stunning show stopper of a tart, which doubles up as a nutritional powerhouse of a main course.
SERVES: 6
INGREDIENTS: BASE • 200g buckwheat fl our • 150g oats • 100g hazelnuts, ground • 40g sesame seeds • 100g coconut oil, melted • 1/2 cup gram fl our
• 1 tbsp xylitol sugar alternative (available as Total Sweet)
• 1/2 cup water • 1 grind sea salt
FILLING • 1 block fi rm tofu 396g net weight, drained
• 150g gram fl our • 250ml water • 1.5 tsp wholegrain mustard • 30g cup nutritional yeast fl akes • 1/2 tsp kala namak salt (optional) • 1 clove garlic peeled • 1 tbsp of turmeric
TOPPING • A selection of your choice of tomatoes, enough to cover the surface of the quiche. I used 5-6 of different sizes. Slice larger ones and halve the smaller ones.
• 2 red onions sliced
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EXTRA • 1 tbsp balsamic vinegar
• 5 sprigs fresh thyme • 1 tbsp sesame seeds
METHOD: BASE Process the hazelnuts to a fi ne crumb texture in a food processor. You could sub the hazelnuts for almonds or ground almonds. Then pour the ground hazelnuts into a large bowl and add the buckwheat fl our, oats, sesame seeds, gram fl our and salt. Melt the coconut oil gently in a pan and add the xylitol. Gradually pour the melted mixture over the fl our mixture and work quickly with a spoon to mix until you reach a crumb-like texture and no dry fl our remains - scrape down the sides of the bowl until all ingredients are combined. Now, add the water and continue to stir and combine well. Pour the mixture into the fl an baking
dish (my dish measures 35cm dia - adjust the quantity of the ingredients to suit your size of dish). Press the mixture fl at and up the sides
of the dish until evenly spread. Smooth out with the back of a spoon. Bake the base blind (without the fi lling) in a pre- heated oven for 10 minutes. Remove from the oven ready for the fi lling.
FILLING While the base is baking in the oven. Wash out the food processor jug (if used from the hazelnuts). Add the drained tofu, gram fl our, mustard, nutritional yeast fl akes, kala namak salt (if using), garlic, turmeric and water. Process until smooth. Pour the fi lling into the base and smooth out using the back of a spoon or spatula. Top with the sliced red onion and tomatoes, ensuring the topping is generous to provide maximum fl avour per slice! Bake in the oven for a further 20- 25mins until baked through and turning golden. Remove from the oven and add sprigs of fresh thyme, a drizzle of balsamic vinegar and a scattering of sesame seeds before serving.
RECIPE NOTES Serve alone or with green salad leaves.
29
Food&Drink
RECIPE & IMAGE: Joanne Wood
www.thebalancedkitchen.co.uk
Photography by XXXXXX
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