Jennifer Cornbleet: A Pate is a dip made from soaked nuts and seeds that are ground in the few processor, and then flavored with pungent seasonings such as onions, garlic or fresh herbs. Pates are great dishes to make in advance on the weekend because you make it once and then you can use in five different ways during the week. So, there are really central to the raw food made easy concept. Make one dish and becomes five different meals later on in the week. I’m going to show you some different things as you can do with Pates a little bit later on in this DVD. Not Tuna Pate is one of my favorites and I want to show you had make it. I am going to go over to the food processor and get start it.
We’ll begin with some soaked sunflower seeds and almonds. Add those to the food processor, this dish is called Not Tuna because it kind a looks like Tuna salad when you finish with it, it taste a little bit like too. This is going to be a really 00:01:02 that’s one thing I love about Pates if you every get tired of salads and feel like you need something that’s going to stick to ribs a little bit more Pates really do the trick.
I’ll add Just a little bit of water to this mixer just enough to make it easy to process. And now go ahead and grind this to smooth consistency. With your food processor you need to start periodically and scrape it down with the spatula, just to get everything evenly processed. This is a seven cut machine, which is a really nice size for just one or two people or if you just making a smaller batch of food, if you routinely prepare large amounts of food you might want to go little bit larger within 11 or 14 cup.
I’ll just continue processing; you can rock your machine a little bit to help get things moving to. That looks really good; this is going to be our base. Just removing this to mixing bowl. So, I can add all the pungent seasonings now. I am going to season the mixer, which is a little bit of salt, and I am going to add some onion. These are seasonings that are typical in a traditional Tuna salad. But by replacing the Tuna with soaked nuts and seeds I can still got a very similar taste by using the same seasonings I would use. Just to a little bit of minced celery, finely chopped celery and finally a little bit of minced, finely chopped parsley that’s going to get some nice color. And I’ll go ahead and mixes of my spatula to incorporate it. When you are mixing with spatula rather than just stirring the way you might stir with the spoon we really want to incorporate the seasonings in. So, I am folding the mixer over and padding down. And that’s going to get everything very thoroughly mixed.
Looks kind a Tuna salad doesn’t. So, that’s are Not Tuna Pate a really nice hardy dish that you could just have some cuted vegetable sticks for snack or lunch anytime. So I’m going to go ahead and put this in a little topper container. So, that I can take it with me in my lunch bag. Will save the rest of this to do some fun things little bit later on.
Now, I am going to make some cuted vegetable sticks also called crudite in French. And we are going to have with the Tuna pate, its going to be great finger food. So, I’ll begin some cucumber. You can use any vegetable for your cuted veg sticks might be cucumber, celery, carrots, red bell pepper. The important thing is how long going to cut this cucumber. First I am going to cut in half so, that I can remove the seeds. I do want to get the seeds out of here because its not always pleasing to bite into seeds when you’re eating vegetables. So, I’ll just remove those I am just using a spoon to take out some of those seeds. Other half here. And what I wanted to do is cut this cucumber into chip shapes and I want to make sure that each chip is bite size. One thing that I never liked about pate patters of cuted vegetables is when the sticks are really long because then once you dip and you take a bite out of it. You are out of dip then you don’t really want double dip. So, I am going to make these chip shapes small enough that I can just dip it once and have a bite.
So, I am cutting in angle and this first piece I could either eat myself or just save in my juice scrap bowl. And now that I got a nice angle cut I am just going to follow that same line and continue cutting down through making chip shapes. So, these are big enough to be substantial but not so big that I am going have to dip several times. And smaller you make your angle, the smaller the chip will be. I am going to go ahead and add these to my platter I have a platter here with few other vegetables in chip shapes. Here you can see some carrots that I’ve cut exactly the same way just on an angle and some celery that I cut on an angle. So, rather than the long sticks we have some bite size pieces. So, let me go ahead and add the cucumbers to this platter. Any pieces that don’t turn out visually exactly the way you want of course of this just you could go ahead in add them or you can just save them in a juice bowl and put them in your juice the next morning.
This platter is looking really colorful, I want to complete it with the couple of more veggies. I am going to add some broccoli and I want to make nice small florets that are bite sized. So, let me show you how to do that. I’m going to begin by cutting off a little bit of the tougher part of the stalk, which I don’t want for my platter but which I will say in my juice bowl then for the upper part of the stalk, which is a little more tender I can make those angle cuts and just add them right to my platter like chips. And now for the florets to separate them, I am going to use a smaller knife or pairing knife, but you could also use your chef’s knife and I am going to cut the broccoli from the stalk and down. Because of I cut it from the flower part down it could get kind a crumble. So, I am just going to separate this into florets by cutting down the stock but not all the way and then I just pull it apart then you don’t get those crumbles.
Alright, and these are still little bit large for me so let me go ahead and just cut off a little bit there. Will add few florets to this platter. And I finish this platter of with some cherry tomatoes, which are already bite size you just pick one up in dipped in the not Tuna pate. So, this is a really nice colorful platter that you could take it to any party but it’s also great to just have for a lunch on the go. So, I am going to go ahead and add some these crudite or cutter vegetables right to another container. So, I can take it with me for lunch. I’ve got some red bell pepper here too that was just cut into similar chip shape as the other vegetables. Going to grab my lunch bag and everything is going to fit really nicely in here. Remember that soup I am going to drink that as my first course. And then I’ve got some cuted veggies, crudité with some delicious not Tuna pate and that is going to make a really filling easy to eat lunch on the go that I can enjoy anytime. And that’s healthy fast food that anyone can make including you.
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