Monday, June 22, 2015

Yellow Pepper Pate

This recipe is lightly adapted from one created by the now-shuttered Life Food Gourmet in Miami. The longer the puree sits the firmer it will become but the consistency is still closer to a spread. Try it as a condiment to rice or as a living foods sandwich, slathered on bread heaped with avocado and sprouts.

It's this rudimentary in prep: throw into a blender 2 chopped yellow bell peppers, 1 cup raw sunflower seeds (pre-soaking for a couple of hours produces silkier results if you're not working with a high-power blender), 1/2 cup nutritional yeast, 2 t. sea salt, 2 t. fresh tarragon or chervil, 2 T. olive oil, 2 t. apple cider vinegar, 2 t. honey or maple syrup and 1 large clove of chopped garlic. Process until smooth and creamy. Let rest, refrigerated, for at least one hour before enjoying.

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