The Spiritual Vegan

raw and non raw vegan recipes

Posts Tagged ‘patés

Hummus

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For three people.

Esta receta es también deliciosa en español.

1 kg cooked chickpeas

1 heaped small teaspoon cumin

1 heaped small teaspoon salt

1 soup spoon tahini

1 heaped small teaspoon black pepper

Soy sauce

1 large clove garlic

1 soup spoon fresh parsley, or 2 heaped small teaspoons dry parsley

1 soup spoon beer yeast

100 ml vegetable oil

1-2 lemons

Water or vegetable stock

Throw down all the ingredients in a bowl, blitz mercilessly with a blender or minipime until they stop struggling, adding water or vegetable stock if necessary to make a more loose consistency.

HummusFor three people.

1 kg cooked chickpeads

1 heaped small teaspoon cumin

1 heaped small teaspoon salt

1 soup spoon tahini

1 heaped small teaspoon black pepper

Soy sauce

1 large clove garlic

1 soup spoon fresh parsley, or 2 heaped small teaspoons dry parsley

1 soup spoon beer yeast

100 ml vegetable oil

1-2 lemons

Water or vegetable stock

Throw down all the ingredients in a bowl, blitz mercilessly with a blender or minipime until they stop struggling, adding water or vegetable stock if necessary to make a more loose consistency.

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

 

 

Written by Princess

October 17, 2009 at 5:40 pm

Posted in Uncategorized

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Salsa mutabal

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This recipe is also delicious in English.

Para 3 personas.

1 kg de berenjena

¼ kg de yogur de soja

50 ml de aceite de maiz (tiene que ser un aceite de sabor suave)

1 diente de ajo picado fino

1 cucharada pequeña de postre colmada de comino

1 cucharada pequeña de postre colmada de pimienta negra

1 cucharada sopera colmada de tahín (es paté de sésamo, se encuentra en tiendas de dietética y de paquistanís)

1 cucharada pequeña de postre colmada de sal

1 cucharada sopera rasa de vinagre de manzana 🙂

Poner las berenjenas en el horno precalentado a 200ºC durante media hora. Sacarlas y enfriar a temperatura ambiente.

Cuando la berenjena esté tibia, pelarla y picarla fino. En un bol mezclar todo y refrigerar.

Comer con tostadas a modo de paté o como salsa acompañando una comida.

VARIANTES

La berenjena despues de pelar queda a 750g. Puedes cambiar eso por 750g de carne de otras verduras: zanahoria pelada hecha al vapor, o carne de pimiento rojo hecho al horno.

Salsa mutabal

Para 3 personas.

1 kg de berenjena

¼ kg de yogur de soja

50 ml de aceite de maiz (tiene que ser un aceite de sabor suave)

1 diente de ajo picado fino

1 cucharada pequeña de postre colmada de comino

1 cucharada pequeña de postre colmada de pimienta negra

1 cucharada sopera colmada de tahín (es paté de sésamo, se encuentra en tiendas de dietética y de paquistanís)

1 cucharada pequeña de postre colmada de sal

1 cucharada sopera rasa de vinagre de manzana 🙂

Poner las berenjenas en el horno precalentado a 200ºC durante media hora. Sacarlas y enfriar a temperatura ambiente.

Cuando la berenjena esté tibia, pelarla y picarla fino. En un bol mezclar todo y refrigerar.

Comer con tostadas a modo de paté o como salsa acompañando una comida.

VARIANTES

La berenjena despues de pelar queda a 750g. Puedes cambiar eso por 750g de carne de otras verduras: zanahoria pelada hecha al vapor, o carne de pimiento rojo hecho al horno.

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

Written by Princess

September 19, 2009 at 8:27 pm

Posted in Cocina, Recetas, Veganismo

Tagged with , , ,

Mutabal sauce

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Esta receta es también muy rica en español.

For three people.

1 kg aubergine

¼ kg soy yoghurt

50 ml maize oil (or some other oil with a non-intrusive flavour)

1 clove of garlic, finely chopped

1 heaped teaspoon cumin

1 heaped teaspoon black pepper

1 heaped soupspoon tahini (a sesame seed paste you can find in big supermarkets, health food shops, and ethnic stores)

1 heaped teaspoon salt

1 level soup spoon of cider vinegar 🙂

Preheat the oven then bake the aubergines at 200ºC for half an hour. Take them out and leave them to cool.

When the aubergine is cool enough to touch comfortably, peel it and chop it finely. Mix everything together in a bowl and refrigerate.

Eat with toast like paté or as a sauce accompanying some other dish.

VARIATIONS

After peeling the aubergines you are generally left with 750g of flesh. You can change that for 750g of flesh of other vegetables: steamed peeled carrot, or baked red pepper.

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

Written by Princess

September 19, 2009 at 8:19 pm