lentil-pepita pate

This is an amazing, healthy and flavorful pate. It is ready in about 20 minutes flat. Serve this delicious pate on crackers, cucumbers, in bahn mi sandwiches, in pita, with cucumber or tortilla chips. Very versatile.

This pate uses toasted pepita seeds  -- which, by the way,  boast one the highest protein counts, and sauteed onion and garlic. Adding some oregano and thyme make this spread burst with flavor and umami - which is a flavor profile linked with savoriness or meatiness. 

After the onions are golden and delicious (about 14 minutes), add the whole shebang to the food processor and blend until smooth and creamy, adding a bit of water or cooking lentil liquid.

That's it! Chill and serve!

Lentil and Pepita Pate

Makes about 1 1/2 cups

3/4 cup raw pepitas (pumpkin seeds)

1 teaspoon olive oil

3/4 medium onion, minced

8 garlic cloves, chopped

1/2 teaspoon dried thyme

1/2 teaspoon dried sage

1 1/2 cups cooked brown or green lentils (rinse and drain, if canned)

2 teaspoons mellow white miso

1/4 to 1/2 teaspoon sea salt

Black pepper, to taste

*If cooking lentils from scratch, reserve about 3 tablespoons of cooking liquid. 

1.  Heat a medium cast-iron skillet over medium heat. Add the pepitas and cook, stirring occasionally, until golden and toasted, about 3 to 5 minutes. Remove and set aside in a medium bowl to cool. Once cool, add the seeds to the bowl of a food processor.

2. Heat the oil in the now empty skillet, reduce the heat to medium-low and add the onion and garlic. Cook, covered, until the onions are golden brown and tender, about 10 to 14 minutes, stirring occasionally. Add a tablespoon of vegetable broth or water, as needed, if the onions are beginning to stick. Keep the skillet covered to minimize cooking time and loss of liquid.

3. Add the thyme and sage and cook for an additional 30 seconds. Transfer the onion mixture to the food processor, along with the lentils, miso, salt and black pepper. Process the mixture until smooth as possible, about 2 to 3 minutes, scraping the sides as needed. Taste and adjust seasoning with salt and pepper. To make the pate creamy, add a few tablespoons of cooking liquid* or water, a little at a time. Do not add too much liquid, just enough to make the pate creamy. 

4. Transfer to an air-tight lid once cooled and chill for at least an hour before serving.

5. Serve with crackers, raw vegetable sticks, toasted pita bread or on a cheese plate. Serve with thin slices of raw onion and thin slices of dill pickle.

© 2016 Copyright Zsu Dever. All rights reserved.

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arrabiata mostaccioli

The other day I came upon a picture of a non-vegan baked mostaccioli recipe, complete with ooey, gooey cheese. Wanting to make a kinder version of that was my impetus for this recipe. 

It is almost Pantry+ friendly, but not quite, but I was very pleased with the dish, in spite of that. It has 11 ingredients and does take a bit to make, going from stove to oven to bake, but it is well worth it. If you just want to make the sauce and not bake it, then you are still in for a treat.

It's actually pretty simple, cooking plenty of garlic and ground seitan (or mushrooms) in some olive oil, along with a good helping of chili flakes, oregano and basil. Adding the tomato products and letting the sauce reduce and thicken is the key to this quick sauce - ready after only 30 minutes. I was surprised at the depth after relatively such short time. I've heard of sauces that need to cook for hours.

Check out the color and textural difference! It is thick, rich, dark red and extremely flavorful.

Toss the sauce with the pasta and end it right there, taking it to the dinner table, garnished with fresh basil.

Or you can add it to an oven safe skillet, add plenty of melt-able vegan cheese ....

and bake it until bubbly and golden brown. Admittedly, I failed on the cheese part. I used a cashew-based cheese and if the cashew cheese has too much cashews in it, the cheese just simply will not melt because it has too much unmelt-able components - the cashews!

Nonetheless, we enjoyed the dish thoroughly! You, however, can learn from my mistake and bake this with a combination of Follow Your Heart Mozzarella (use the block that you shred at home) and Daiya. Together the two will melt incredibly well for you, just like on a pizza. Or, better, yet, use Somer's Moxarella cheese, which is already melted and only needs to be browned. Should have, would have, could have....didn't!

And if you haven't seen my new YouTube channel, check it out. And subscribe to get up to date new content.

Baked Arrabiata Mostaccioli

Makes 4 servings

3 tablespoons olive oil

3 to 4 cups ground seitan (or 1 pound ground mushrooms)

6 garlic cloves, sliced

1 to 2 teaspoons red chili flakes

1 teaspoon dried oregano

1 teaspoon dried basil

1 (6-ounce) jarred tomato paste (or 7-ounces of tomato concentrate)

2 (15-ounces) jarred diced tomatoes

3/4 teaspoon sea salt

Sugar, if needed

1 pound penne or mostaccioli

2 to 4 cups shredded vegan cheese (preferably a combination of meltable cheeses)

Fresh basil, for garnish

1. Heat the olive oil in a large pot over medium heat. Add the seitan, garlic, chili flakes, oregano and basil. Cook, stirring often, until the seitan is golden brown. Add the tomato paste and cook for 1 more minute, stirring to incorporate the paste. Add the diced tomatoes and salt. Stir well, bring to boil and reduce to medium-low. Cook, stirring often, until the sauce is thickened and reduced, about 30 minutes.

2. In the meantime, cook the pasta in a large pot of boiling water until al dente. Drain and reserve. Preheat the oven to 400-degrees F.

3. Taste and adjust seasoning of the sauce. Add salt and sugar as needed. Add the pasta and toss well to combine. Transfer to an oven-safe skillet and add the cheese. Bake in the pre-heated oven until the cheese is bubbly and golden, about 20 minutes. Once melted, broil the cheese for 5 minutes if it refuses to brown. Serve garnished with fresh basil. 

© 2016 Copyright Zsu Dever. All rights reserved.

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