St. Paddy’s Day this week is all about the ‘meat’, but what about those who don’t eat meat? This is a nice vegetarian dish that can be served as an appetizer or as a main course.
1 1/2 cups cooked lentils
2/3 cup raw almonds
2/2 cup raw pecans
1 1/2 – 2 cups of water
1/3 cup nutritional yeast (you can leave this out, I just had it on hand)
3/4 tsp all purpose seasoning like Spike or Canadian Seasoning mix
3/4 tsp black whole peppercorns
2 Tbsp extra virgin olive oil
1/4 cup fresh grapefruit juice
2 Tbsp roasted and salted pepita (pumpkin) seeds
2 Tbsp nutritional yeast (same note as above)
2 tsp dried Italian Herbs
Place your almonds and pecans with skins in a large bowl, cover with very hot water, and soak for 20 minutes. Place the soaked nuts, lentils, spice seasoning, nutritional yeast, peppercorns, olive oil, grapefruit juice, and 1 cup water in a blender. Start blending on high speed, pushing the top ingredients down to help incorporate into mixture. Slowly add another 1 cup water to make mixture very smooth and the consistency of Greek yogurt.
Take a 9″ round cake pan, preferably one where the bottom comes out, and sprinkle 1/2 of the ‘crust’ mixture to the bottom of the pan. Pour the blender mixture over this and then sprinkle the remaining ‘crust’ mixture on top. Place the pan in a 350 degree oven. Bake for 10 minutes, then turn the oven down to 250 degrees and bake for another two hours. Remove pan from oven and cool. Serve hot, warm or chilled, and cut into wedges.
by Shelly Johnson