The Green and Red Walnut Boats are at 9:00 on the photo, surrounded by a quartet of mouth-watering raw appetizers from the Raw Fusion Recipe volume, including Angel’d Eggs, Fennel Seed Sausage with Dijon spread and BruschettMa Raviolis (forefront)
1 cup raw walnuts, soaked overnight
1 TB. olive oil or macadamia oil
juice from ½ lemon
1 or 2 TB. of nutritional yeast
¼ cup water
Fresh chives or Italian parsley chopped very fine
Garlic granules or powder
8 Belgian Endive leaves or smallish Romaine lettuce leaves
1 tsp. nama shoyu (unpasteurized soy sauce), tamari (gluten-free soy sauce), Bragg’s liquid aminos or Celtic sea salt*
*You can replace the nama shoyu or Celtic sea salt with 1 ½ tsp of dulse flakes to turn this into a “Not-Salmon Paté”
Garnish: Fresh or defrosted green peas,
Alternate Garnish: Green olives and dried cranberries
Directions: Process all of the above ingredients, but hold back on nama shoyu or salt until tasting. Scoop the paté into 8 Belgian Endive Leaves and garnish with ingredients below. Endive is not easy to find, except in specialty markets, and many people find it rather bitter. Small romaine hearts will also work.
This also makes a lovely filling for scooped out tomatoes.
I also found this lovely photo idea for a nice vegan appetizer for the holidays – you can make a wreath with spinach and cranberries. I duplicated this for my class last night at Abby’s and served my “Angel’d Eggs” (see rear of photo above to see what these looks like) – by the way, the “eggs” are not actually eggs – it’s a raw vegan dish!
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