How To make Nutty Rice Pate
FORMATTED BY S.GRABOWSKI:
1/3 c Raw brown rice
2 tb Butter
2 c Sliced mushrooms
1 c Grated zucchini
1/2 c Grated onion
1 lg Chopped garlic clove
1 Egg
1 3/4 c Finely ground walnuts,
Peanuts, or cashews 1/2 c Finely chopped parsley
1/4 c Wheat germ
1 ts Dried sage
1 ts Dried basil
1/2 ts Dried thyme
1/4 ts Freshly ground pepper
Lettuce leaves Sour pickles 1) Cook the brown rice according to package directions but eliminate the
salt. 2) Melt the butter in a large skillet and saute the mushrooms, zucchini, onions, and garlic until tender but not browned. 3) Put the saute vegetables in the container of an electric blender or food processor and whirl or process until smooth. Scrape into a bowl. 4) Add the cooked rice, eggs, nuts, parsley, wheat germ, sage, basil, thyme and pepper. Transfer into an oiled 9x5x3 inch loaf pan and bake in a 375F oven for 30 minutes. 5) Cool, remove from pan, and chill. Serve in 1/4" thick slices on lettuce
leaves with sour pickles. From the New York Times New Natural Foods Cookbook
How To make Nutty Rice Pate's Videos
Black Sesame Paste
Super simple recipe for black sesame paste all you need is black sesame seeds and honey. Oh and a blender that isn't totally garbage like mine is lol.
Use a tablespoon or so of this in cakes, ice creams, custards, pastry cream etc. to give it colour and a deep and nutty sesame flavour.
peanut butter mushrooms - spicy nutty sweet salty gingery garlicky a keeper recipe
peanut butter mushrooms
Recipe:
Peanut butter sauce:
3Tbs unsweetened peanut butter
3Tbs chili garlic sauce
1 1/2 Tbs sugar
3/4 tsp salt
1/2 cup of water
Mix everything together
Saute minced ginger, garlic, mushrooms. Pour in peanut butter sauce enough for the amount of mushrooms. Cook until sauce thicken
#peanutbuttersauce #peanutbuttermushrooms #veganrecipes
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Quick, easy nougat for holidays and Christmas ????! No baking, surprise your family!
Mix egg whites with sugar and almonds! You will be overwhelmed with this recipe! Very easy! It's an incredibly delicious sweet. You will be surprised how easy and delicious it is. Almond Nougat for the Christmas vacation. How to make simple and quick Almond Nougat sweets. Anyone can make it, your whole family will love these sweets!
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How to Make FRESH BASIL PESTO Like an Italian
Fresh basil pesto is so easy to make and one of the most versatile condiments in Italian cooking. It originated in the region of Liguria and when made fresh the salty flavour just dances on your tastebuds.
When making your own pesto at home, the trick is to use fresh basil leaves – either from your own garden, the farmers market or your neighbours!
Be warned, once you start blending the basil, your kitchen will be filled with the most delicious aroma and as soon as you combine the pine nuts and parmigiano you will not be able to resist a few scoops almost right away!
#basilpesto #pesto #basilpestosauce
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Rice with Black Mushroom (Djon Djon) & Cashews- The Haitian Way
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How To Make Cashewnut Paste - Restaurant Style | Easy Method | Glamrs Food
Cashew paste is used extensively in Indian cooking to help thicken gravies and give a rich texture to any curry. It is the secret to restaurant style thick gravies and curries. It is also an excellent substitute for cream and can be used instead of it in vegan or dairy-free recipes.
Utensils required
- Bowl for soaking
- Strainer
- Mixer Grinder
- Spoon
You will need
- Cashews
- Hot water
Method
- To make cashew paste first soak the required quantity of cashews in hot water.
- After soaking for 10 to 15 minutes the cashews will become soft.
- Strain the cashews. Save the soaking liquid for use in thinning the paste.
- Blitz the cashews in the chutney jar attachment of your blender.
- Check after a few turns to scrape down the sides and add the reserved liquid to thin the paste to your desired consistency.
- When all the cashews have been blended into a smooth paste your cashew paste is ready to use!
Notes
- Use broken cashews to make this paste as broken cashews are less expensive than whole ones.
Storage: You can store this paste in an airtight container. If kept in the fridge it should be used within 4-6 days. While in the freezer the paste can be kept for 4-6 months. When checking if the paste is usable notice the colour and smell. If the paste’s colour has changed significantly and/or it is giving out a sour smell it should not be used.
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