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Recipes Demonstrated at 2008 CityArts Celebration
Check back here soon for more recipe related information (about cashews, tempeh, and more!)
And be sure to check out Chef Jeanette's blog for tips on cooking, gardening, dining out, AND MORE!
Curried Cashew Paté
1 cup raw cashews
2 teaspoons McCormick red curry powder
¼ teaspoon cayenne
½ teaspoon sea salt
1 pinch of garlic powder
2 pinches of onion powder
2 Tablespoon flax oil
1 Tablespoon olive oil
Soak cashews in cold filtered water over night. The next morning, drain the cashews and rinse well. Put all ingredients in food processor bowl and process until smooth. If necessary, add more olive or flax oil to achieve desired consistency.
Garlic Crostini with Tuscan Bean Paté
2 14-ounce cans Cannellini beans
6 cloves fresh garlic
¼ cup olive oil (might need more, depending on the texture you want the finished product to have)
2 teaspoons red pepper flakes
2 tablespoons fresh thyme
2 tablespoons fresh rosemary
¼ cup balsamic vinegar
salt and coarse ground pepper to taste
Place garlic and herbs and red pepper in food processor bowl and process. Place balsamic vinegar in small sauce pan over medium heat and reduce down until it evenly coats the back of a spoon. Add beans and vinegar reduction to bowl and turn on. Add olive oil in a stream through the food tube. Add enough olive oil to desired consistency (at least 1/4 cup). Cool overnight in the refrigerator. Bring to room temperature before serving (best if not ice box cold).
Thinly slice a baguette, rub bread with a fresh garlic clove, lightly brush with olive oil and broil until slightly browned and crisp.
Renee’s Paté (aka Mushroom, Onion, and Tempeh Paté)
½ lb button mushrooms
4 Tablespoon olive oil
1 package (8 oz) tempeh, cut into small cubes
2 cup chopped onion
4 cloves garlic
6 Tablespoon dry sherry
2 Tablespoon soy sauce
2 teaspoon rubbed sage
¼ teaspoon allspice
Place mushrooms in colander and rinse, cut off tough stems and slice. Heat oil in large skillet over medium high heat. Add tempeh cubes, onion, mushrooms and garlic. Cook, stirring frequently, for ten minutes. The mushroom liquid will release and evaporate. Once mixture is cooked, and tempeh and onions are slightly browned stir in sherry, soy, sage and allspice. Cook, stirring constantly until sherry evaporates. Remove from heat and cool.
Place cooled mixture in food processor and puree to a thick consistency. Refrigerate over night. Bring to room temperature before serving. Best if not served ice box cold.
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