I first had this in the summer of 1986 when my friend and I discovered ‘Raw Energy’, the book and the philosophy. It was a beautifully sunny summer (remember them?) and we spent many days eating our raw creations in her garden – with the occasional glass of white! I think this may well have been the first thing I made with my faithful Braun Multipractic Food Processor, bought that summer and still going strong.
I altered the amounts and some of the ingredients each time I had it, but this one is relatively faithful to the recipe, although I prefer more seeds to give it a bit more of a bite and we used coriander instead of parsley. Leslie often used to use vegetable bouillon powder in her raw savoury recipes, we didn’t have any so we improvised and used some dried King Soba instant organic miso soup! You could also use nutritional yeast.
You can make it as smooth or as coarse as you like, depending whether you would prefer it as a pâté or spread, or more like nut roast to have with salad.
(You could use almond butter instead of tahini for a slightly different flavour, but it would need to be fairly runny).
As always, the measurements are very approximate, you can never stipulate the size of a carrot for instance! So, go with what looks right and taste as you go along.
All ingredients are organic.
The recipe is Raw, Vegan and Gluten-Free.
Makes enough for 4 or 5 for a light lunch. Will keep about 3 days in the fridge and can be kept in the freezer too.
2 Chunky Medium Carrots, roughly chopped
1 + a half Celery Stalks (with leaves if they have any), roughly chopped
1/4 Cup Almonds + a few extra for serving*
1/4 Cup Pumpkin Seeds*
1/4 Cup Sunflower seeds*
1/4 Cup Mixed Sunflower + Sesame seeds*
Large Tbsp Tahini
1 Small Onion, finely chopped or a few Spring Onions
Handful of fresh Parsley or Coriander or herb of your choice
1 level Tbsp Organic Miso Soup powder or Nutritional Yeast or 2 Tsp Vegetable Bouillon Powder or 1 Tsp Chilli Flakes
2 Tbsps Grated Beetroot
Process the carrots and celery until well homogenised. Set aside in a mixing bowl.
Finely grind the almonds, pumpkin seeds and sunflower seeds. Add to carrot mixture.
Coarsely grind the mixed sesame and sunflower seeds and add to mix with tahini, onion, fresh herbs, powder and beetroot.
Stir well, add seasoning to taste.
Spread in a square dish, press and smooth it down if you want a pâté or loosely roughen the mix if you want some texture.
Garnish with fresh herbs and almonds or toasted seeds.
Refrigerate until you’re ready to use.
I had it on a bed of mixed rocket salad with thinly-sliced cucumber and tahini/lemon juice/water dressing.
Copyright: Chris McGowan