Makes 24 thin slices
2 cups (500 ml) soaked and dried walnut halves
1/2 cup (125 ml) cocoa powder
1/4 cup (60 ml) pure maple syrup
1/4 cup (60 ml) tahini
1 tsp (5 ml) pure vanilla extract
30 g grated dark chocolate
1 1/2 Tbsp (30 ml) large flake unsweetened coconut
1/4 cup (60 ml) fresh raspberries
3 tsp (15 ml) maple syrup
Lightly grease 10 x 5 x 8 cm small loaf pan with butter and line with baking paper.
Place walnuts, cocoa, maple syrup, tahini and vanilla in food processor fitted with metal blade. Pulse until mixture is as smooth as you like. Scrape into bowl and stir in grated dark chocolate.
Spoon into prepared loaf pan; pack down and smooth top. Cover and freeze for 4 hours or until firm.
Run thin paring knife around edges and turn out onto small serving plate. Peel off baking paper. Thinly slice pâté and serve garnished with flaked coconut and raspberries and a drizzle of maple syrup.
Each slice contains: 368 kilojoules; 2 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 5 g carbohydrates (2 g sugars, 2 g fibre); 6 mg sodium a
How to soak walnuts
Raw food proponents believe that walnuts are best soaked before using. Soaking removes enzyme inhibitors, which are hard on the stomach when consumed in large quantities.
To soak, dissolve 2 tsp (10 ml) sea salt in 4 cups (1 L) of distilled water. Soak walnuts in salted water at room temperature for at least 7 hours or overnight. Drain well and blot dry.
source: "Delicious Raw Foods", alive Australia #17, Spring 2013
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.