Ani: Good morning! Today, for breakfast, we are going to be making a Spanish scramble. So for the base, we’re going to be using an “I love the chicks pate” so rather than using tofu or eggs, we are going to use almonds which are really high in protein and calcium.
These have been soaked overnight and air dried. And then we’re also going to use some sunflower seeds which are great for essential amino acids, and some turmeric, which is Indian spice that is going to help us color our nut pate yellow, so it looks like egg. And then we are going to use some salt, and process it all and then add a little bit of water to make it into a paste. And then to give it the Spanish flare, we’re going to adding in some scallions, and cilantro and tomatoes. And just folding that in, serving on a bed of spinach, and presenting a beautiful Spanish omelet, or scramble.
One cup of dry almonds, a half cup of dried sunflower seeds, one teaspoon of turmeric, a quarter teaspoon of salt, and a half cup of filtered water.
So, what I am going to do now, is take all of our dry ingredients, throw it into our food processor, our almonds, sunflower seeds, turmeric and salt, and then we are going to process that into a meal. And then once this all are broken down, we’re going to add in the water to make it into a paste.
So, here we go. So now our lovely chicks pate is been all ground up, it’s a slight chunky texture, but what we are going to do is just pour it, empty it out, empty this bowl. And then into this, we are going to be mixing our tomatoes, our cilantro, a pinch of black pepper, and some scallions to give it the Spanish flavor.
So, that is there and you will see how it is yellow from the turmeric. Here is a half a cup of diced tomato. A quarter cup of slightly chopped selantro that has been distemmed stamped, two tablespoons of chopped scallions, a half cup of spinach leaves, and we are going to use a pinch of black pepper.
So we’re going to add in our cilantro, our scallions, our tomatoes, and give it a good mix. The green from the cilantro and the red from the tomatoes make this pate really beautiful.
And then we are going to put in a pinch of black pepper. And that is it, we made this in about three minutes or less. Super fast breakfast! Breakfast pate!
So then to serve this, what we’re going to do is we’re going to serve it on a bed of spinach, so take your spinach leaves and just lay them out onto the bottom of your plate, or your bowl. In this case I’m using a bowl, but just lay it out. And if you have an ice cream scooper, that works well too. You just want to serve it on your bed of greens. So it really looks really pretty.
And then again I might—sometimes I like to throw black pepper cause black pepper looks really good and tastes really good. And that I’m going to just decorate it with a little bit of our edible flowers here, purple is probably is a good color, and that’s it.
Jessie: Bingo!
Ani: So good morning Jessie. Here is our lovely chick pate, Spanish style. So have a taste. How is it?
Ani: It’s so good.
Jessie: Awesome!
Transcription by:
Scribe4you Transcription Services