Sometimes you just get in the culinary groove, and thank the Great Gods of Grub when the recipes continue to flow easily and smoothly, like ganache over ice cream. This past week was one of those weeks for me. You know, the kind when you attempt to recreate an old favorite without gluten, eggs, dairy or refined sugars, and the results exceed your expectations–on the first try! Or when you have a sudden brainwave to combine your favorite nut butter with your favorite veggies, resulting in oven fries that have changed people’s lives (okay, probably not really, but blame Angela– that’s what she said). Or what about when you peruse the contents of the fridge to scrounge the last remaining remnants of a bag of raw almonds, raw pumpkinseeds and a half a lemon; you decide to combine them with some of the overabundant fresh herbs in your garden, a bit of this and a bit of that–and come up with one of the best darned raw pâtés you’ve ever made?
It does seem sometimes that the rest of life is merely an interruption in your cooking and blogging, doesn’t it?
Although my desk was piled high with student papers to mark (inevitable as the semester draws to a close), I couldn’t very well stop eating, now, could I? So in between bouts of reading, circling mis-spelled words with a red pen, and inking comments all over the assignments, I cooked up a few things so the HH and I wouldn’t starve. (“Mum, that’s very dog-like of you to say that. We thought we were the only ones who felt like we were starving if we hadn’t eaten in the last 20 minutes.”).
First up was the final version of a Rustic Peach and Mascarpone Tart on Oatcake Crust that I’d been working on for a while. This time, it all came together–tender, biscuit-like crust; rich, luxurious “mascarpone”; and juicy, mouth-watering glazed peaches. I was so tickled with it that I even submitted it to an event at one of our national newspapers, and last Saturday, was chuffed to see this (I posted the original photo on my Facebook page):
[Yes, that’s supposed to be a sketch of moi. Basically, that’s why I entered the event–to get my own “Gastrosketch”!!]
The tart success was followed by an amazing appetizer (hint: it involves quinoa); a new favorite ice cream (hint: you won’t find it at Baskin-Robbins); a whack of recipes from the cookbook in my next giveaway post (hint: next week!); homemade hemp milk (hint: Hippie-dippy!); and, of course, this incredible pâté, which I consumed one morning for breakfast, rolled in raw collard leaves, like so:
The spread is also great on rice cakes, crackers, or perched on a baby carrot for a high-protein midafternoon snack. The key to its ethereal creaminess is avocado. And while I’ve created many a raw veggie pâté in my day, I’ve never thought to add avocado to the mix. Yes, it does amp up the fat content considerably; but it also lends a velvet smoothness to the base of the spread that, combined with the bits of texture from the veggies, nuts and seeds, elevates it beyond the usual mix of this sort. And pumpkinseeds are actually a great anti-candida food since they are anti-parasitic (not to mention oh-so-important for all the prostate glands out there, gentlemen.).
I realize that the kitchen muses may not deign to visit me every week, so I’m always happy when I experience that kind of creative success in the kitchen for a few days running. And even though the food processor and VitaMix may now grow silent for a few days, I can still enjoy the results of last week’s experiments this week–while I sit at my desk, marking essays. 😉
Creamy Raw Almond and Pumpkinseed Pâté
Feel free to switch up the herbs in this fresh, raw pâté. I loved dill the most, but if it’s not your thing, use parsley or cilantro instead.
3/4 cup (135 g) raw natural almonds, soaked in room temperature water for 6-8 hours, or more (if soaking more than 10 hours, refresh the water and store in the refrigerator overnight)
1/2 cup (75 g) raw pumpkinseeds, unsoaked (dry)
1 large clove garlic
1 large carrot, peeled and cut in chunks
1/2 cup (120 ml) fresh leafy herbs, unpacked (I used a mix of parsley, basil and dill; cilantro would be great, too)
meat of 1/2 small avocado
1/4 tsp (.5 ml) fine sea salt, to your taste
1/4 cup (60 ml) tahini (sesame paste)
juice of 1/2 lemon, or a bit more, to taste
water, if necessary
Drain and rinse the almonds; drain again and place in the bowl of a food processor. Add the pumpkinseeds and blend until they break up and appear finely chopped. Add remaining ingredients and process until the mixture is smooth and creamy, with a few flecks of color from the carrot and herbs remaining; if the pâté is too thick, add water a little at a time, until desired consistency is reached. It should be thick, but spreadable.
Transfer to a container and store in fridge until ready to use. Makes about 2 cups/480 ml. Will keep, covered, in the refrigerator up to 3 days.
Suitable for: ACD All Stages, sugar-free, gluten-free, grain-free, dairy-free, egg free, vegan, low glycemic.
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Last Year at this Time: Granola “Haystack” Cookies (baked) (gluten free; ACD Stage 3 and beyond)
Two Years Ago: Meaty Spinach Pesto Lasagna (gluten free; ACD Stage 2 and beyond)
Three Years Ago: Confetti Quinoa and Wild Rice Salad (gluten free; ACD Stage 2 and beyond)
Four Years Ago: Mrs. K’s Date Cake (not gluten free; ACD maintenance only)
© Ricki Heller, RickiHeller.com
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This looks really good!
Thanks, Vicky! I’ve been craving raw foods lately, and this really hit the spot. 🙂
Hallie @ Daily Bites says
Congrats on appearing in the newspaper, Ricki!! I love your sketch. 🙂
Hallie, there were about 20 or more of us. . . they did a whole two-page spread of all the “Gastroposters” who submitted peach-based recipes! It was really fun to see the sketch and read about all the other recipes, too. And I think anyone can submit…. (hint, hint) 😉
Jesse (OutToLunchCreations) says
Congrats on getting Rustic Peach and Mascarpone Tart on Oatcake Crust published! I would LOVE to see the recipe so I can try it out. The pate also looks amazing, I pinned it.
Thanks so much, Jesse! I’m posting the peach tart up next on the blog. 🙂 And thanks for pinning! 😀
Yes, raw foods and summer go together like… well, most people would say summer and ice cream. Summer and raw vegan ice cream, then 🙂 Loved your gastropost! I think, being a fellow Toronto dweller, I may have to try it out myself!
Kasandra, it’s such a fun event, and so cool to see your “gastrosketch” (or maybe that’s just me–ha ha!!). YES, try it out! 😀
yes, Ricki, love your gastrosketch – it’s spot-on!!
Caralyn @ glutenfreehappytummy.wordpress.com says
congrats on your write up! and that pate looks FAB!
Thanks, Caralyn! But I think everyone else got a write-up, too ;-). Glad you like the pate–I think it’s BED friendly, no? 😀
Bianca- Vegan Crunk says
That sketch looks AWESOME! I want my own gastrosketch!! 🙂 And the pate sounds delicious. I need to eat more raw while veggies are at their peak and it’s still warm outside!
Bianca, I’m pretty sure anyone can enter–it’s an online event. And if they use your recipe, you get a gastrosketch! Whoo hoo!! (It’s the little things that make me happy. . . ). 😀
Love this recipe, Ricki. And I love that you added tahini. I put that stuff in everything. It’s the best.
Looks just terrific. 🙂
I love tahini, too–but ONLY when it’s “in” other stuff! I know some people use it like nut butter on toast, etc. . .never did like it that way. But in this–yum! 😀
janet @ the taste space says
Way to go with the peach recipe as well as this pate. I love how you have incorporated so many veggies as well is nuts in there. It looks scrumptious.
Thanks so much, Janet! It has fewer veggies than my other raw pate on the site, but I wanted to amp up the protein, too, so I think the balance works nicely. 🙂
Oh my goodness–congrats on the recipe in the paper, Ricki! That is wonderful. I hope you’ll share the recipe with us as well… 😉
“It does seem sometimes that the rest of life is merely an interruption in your cooking and blogging, doesn’t it?”
Ha! I love this so soooo much, lol. I don’t blog, but I generally do feel as though the rest of life (i.e. WORK) is simply taking away from my “play” time in the kitchen 🙂
Thanks, Courtney! I’ll be posting the Peach Tart next up. 🙂 And glad I’m not the only one that thinks of kitchen time as play! 😀
Congrats on having your recipe featured! It is nice when you have the cooking flow going. I’m glad it led you to this dip. It looks great. (I bet the fabulous photos help. Maybe it’s the blue off-setting the green? I’m really digging them.)
Thanks, Kalinda! I like the blue-green combo, too. . . reminds me of algae?? (hmmm, maybe not. . . !!). 😉
Lauren @ Empowered Sustenance says
The combination of tahini and avocado would make this dip so creamy! It looks delicious, and I love that it is full of veggies. Congrats on getting published in the newspaper!
Yes, the tahini-avocado provides a really creamy base, and the nuts/seeds contribute as well, though I prefer to leave a bit of texture there. Thanks so much, Lauren! 🙂
this looks great – in fact I really wish I could just live in your kitchen and enjoy all the good food you have been producing (I am sure you wouldn’t mind sharing). Congrats on the peach pie and I love the idea of nuts and avocados in a dip – I’ve never done it either but it makes good sense. Now I am jealous of your gastro sketch
Johanna, you know I’d LOVE to share with you, any time (and E and Sylvia, too, if they’d like!). Now, get yourself over to my kitchen!! 😀 And the gastrosketch was the best part, imo! 😉
Kim (Cook It Allergy Free) says
I am waiting for those elusive Great Gods of Grub to show up at my doorstep right now! The recipes have not been flowing quite so smoothly lately with everyone home for summer. I am so happy that you are in such an awesome recipe creation mode!! Your successes are definitely to our benefit. 😀
Congrats on getting in the newspaper. How cool is that? I am still waiting for that recipe… but this one is sounding pretty awesome right now as well. What a cool idea for a pate!
Thanks so much, Kim! The paper thing was fun. . . but really, they included LOADS of people–all you had to do was submit something! 😀
Kari @ bite-sized thoughts says
I’m very impressed with the newspaper snippet – congratulations! This looks highly deserving of being featured in such a way, and those rolled up leaves look amazing.
Thanks so much, Kari! The collard wraps are one of my favorite things to eat, whether with this (or another) pate, hummus, grilled tofu. . . whatever! 😉
Oh I LOVE the gastrosketch 🙂 Congrats Ricki! I also love this pate and can’t wait to try it out! Enjoy your roll…maybe that’s just the way things will always be now! xo
Ha, ha!! Well, I’ve been through a few of these “rolls” and then fallow periods in the kitchen. . . I know it won’t last forever, but I’m taking full advantage now!
Congratulations on appearing in the newspaper and on your “gastrosketch”! Very cool!:-)
And when are we, readers of DDD, going to see the recipe of that lovely Rustic Peach and Mascarpone Tart on Oatcake Crust?… It´s an urgent matter, you see, as I plan to bake a peach tart this weekend… 😉
Weisseroe, thanks so much! I’ve started working on the post already and hope to have it up by the weekend. . . sorry in advance if I don’t make the baking deadline, though! Scores of student essays will have to take precedence, unfortunately (ie, my actual job!!) 😉
Betsy DiJulio says
This looks beautiful, especially rolled up in the kale leaves. However, I am deathly allergic to avocado (which was a brilliant addition)–or else I just have a deathly food sensitivity to it–so I wondered if you have a suggested substitute. Maybe cooked pureed fresh peas? Thanks!
Betsy, the peas would certainly add the same brilliant green color, though of course they wouldn’t be quite as creamy. Definitely worth a try, though! (or even pureed edamame). 🙂
Yum! Gotta try this recipe! Thanks!
Thanks! Let me know what you think if you do give it a try. 🙂
It sounds so good! Since I’m allergic to Almonds though, do you think I could swap them for Cashews? Thanks 🙂
Heather @Gluten-Free Cat says
Congratulations, Ricki! I love this pate. I’ve been making them like there’s no tomorrow, and I can’t wait to dive in here. I’ve never tried one with pumpkin seeds. Love the incorporation of zucchini, avocado, and dill too. Thank you!!
Thanks, Heather! I love the pumpkinseeds in it, but of course you could use sunflower seeds or even more nuts of your choice. The dill, though is irreplaceable 😉
EA-The Spicy RD says
I love it when recipes just come together, and this one looks diving! Droolling over your peach tart too!
Thanks so much! Hope you enjoy it. 🙂
Oh heavens, I don’t miss the towering, wobbling, terrifying piles of marking that were involved in being a sociology tutor at uni! Although it was amazing to me that, so quickly, it becomes possible to tell a grade by the second page. Comparing that experience as a tutor to how hard I worked on and scrutinised each essay as a student…. but I digress.
I have about a million remnants of nuts and seeds in my fridge right now. I should definitely try this!
Ha, ha! Yes, the contrast between being the marker and the markee does seem rather ironic, doesn’t it? 😉
Julie and Brit @ twosaucysisters.wordpress.com says
This is a really cool (and yummy!) looking recipe! Thanks so much for sharing!
Thanks so much! Glad you like it. And welcome to the blog! 🙂
Cheryl Harris says
Just the idea of marscapone makes my mouth happy!
Ha ha! Me, too, Cheryl.. . could eat it on a spoon. 😉
This looks and sounds so yummy – can’t wait to make it!!! Thanks for sharing it today on fb! I love everything you post 🙂
Aw, thank you so much! I’m so glad you find the recipes useful. Hope you enjoy it! 🙂