Rich and runny with a deep, dark, delicious chocolate centre, these will be the hit of your next dinner party. You can make them ahead and freeze them before baking. 4 oz semi-sweet chocolate, chopped ½ cup butter, cut into small pieces 2 eggs 2…
Author: Louise Racine
This delicious pâté can be served in a sandwich or wrap, or on crackers as an appetizer. It’s a nice vegetarian addition to a holiday cheese board.
1½ cups raw sunflower seeds
1 tbsp extra-virgin olive oil
1½ cups thinly sliced mushrooms (about 6 large)
3 cloves garlic, minced
½ cup flour
2/3 cup nutritional yeast
2 tbsp freshly squeezed lemon juice
½ large sweet potato, grated
1 leek, sliced
1 celery stalk, grated
1 carrot, grated
1 cup warm water
1 tsp thyme
1 tsp sage
1 tsp sea salt
1 tsp freshly ground pepper
Preheat oven to 350°F.
In food processor, grind sunflower seeds into coarse powder.
In skillet, heat oil over medium heat. Add mushrooms and sauté 5 minutes. Add garlic; sauté 2 minutes. Remove from heat.
bowl, combine mushroom mixture with remaining ingredients and mix well. If you prefer a finer texture, you can place the mixture in a food processor and blend it to the desired consistency.
Press into 9-inch square pan or 2 4-inch oven proof dishes. Bake 1 hour or until golden. Chill before serving. Also freezes well.
Makes 1 9-inch pan.
Silky Chocolate Pie This recipe was published in the first Thirteen Moons cookbook and has been updated. Louise first tasted this luscious, creamy delight at an International Women’s Day event. No one will guess it contains tofu. Crust 1½ cups pecans or walnuts 6 tbsp…