Shiitake Walnut Pâté + Life Changing Loaf + Paprika Hummus
I think that, if there were ever a recipe I had bookmarked a thousand times over in various folders and dreamed about and seen EVERYWHERE, it is Sarah Britton's Life Changing Loaf.
If you haven't already heard/seen/consumedinhaled one of these loafs, hop on over to My New Roots to get the DL on this ultra-fab, ultra-delicious, ultra-nutrition-packed loaf of bread.
Can you call it bread? Perhaps not. Trust me, I love my bread. Sourdough is my all time favourite. Followed by a good 'ol whole wheat baguette. I am a girl on gluten.
But this baby is (a) gluten free, (b) fuss free, (c) PACKED full of goodness; and (d) so delicious I had difficulty not finishing the whole thing. But then again, self control isn't my strong point. Make of that what you will.
(But! delicious. I promise.)
In case you don't believe me (but you should, we have an understanding) just take a peek at the comments on Sarah's post. People are IN LOVE. I am IN LOVE. This loaf has changed my life.
Hashtag mission accomplished.
Plus, psyllium husk is a good thing to have around the house. If you don't already have some lying about. I got a massive bag off amazon. It's a miracle product for IBS sufferers. Holla!
As for the pâté, it was something my friend, Shree, and I came up with in March. I personally hated pâté (the non-shiitake walnut kind) (i.e. meat) even when I wasn't veggie, but I figured having something new to spread on crackers, and slices of toasted life-changing loaf, would be pretty neat. Don't get me wrong, I am still ridiculously loyal to the KING of all dips.
(hummus)
Speaking of hummus, I also ate it with my paprika hummus. Of course I did. Eating bread/any vessel for dip without hummus is a wasted opportunity. It's almost criminal.
Enough talk (type?), here are the recipes so you can make some loaf/pâté/hummus, pronto. I made a few teensy swaps on the Sarah's brill recipe, so I've just left a few notes on what I did different, but hop on over to her recipe to see the original recipe
Life Changing Loaf
From: My New Roots
Shiitake Walnut Pâté
1/2 a large white onion
3-4 garlic cloves
1 tbsp thyme
1/2 cup walnuts, ground into coarse pieces
Pink Himalayan sea salt, to taste
1 packet fresh shiitake mushrooms, chopped into small pieces
1 tsp balsamic vinegar
Juice of 1/2 a lemon
Almond mylk/water for blending
Heat a non-stick pan on medium heat. Splash a bit of water onto the surface of the pan, when it is ready it should sizzle. Add the onions and garlic and fry, stirring constantly. If it starts to stick a bit to the pan, just add a bit of water and steam-sautee the onions until transparent, about 3-5 minutes. Add the thyme and ground walnuts and fry another minute. Add in the mushrooms and fry another 3-4 minutes, adding a bit of water again if it begins to stick. Season with salt. Take it off the heat and place it in a blender, adding the vinegar and lemon juice. Blend it into a rough paste, making sure everything is mixed evenly. Chill it in a glass container in the fridge for 1-2 hours until cold, then use as a spread of dip on crackers or bread.
Paprika Hummus
Recipe here
(hummus)
Speaking of hummus, I also ate it with my paprika hummus. Of course I did. Eating bread/any vessel for dip without hummus is a wasted opportunity. It's almost criminal.
Enough talk (type?), here are the recipes so you can make some loaf/pâté/hummus, pronto. I made a few teensy swaps on the Sarah's brill recipe, so I've just left a few notes on what I did different, but hop on over to her recipe to see the original recipe
Life Changing Loaf
From: My New Roots
- Instead of 1 cup of sunflower seeds, I used about 1/2 a cup of pepitas and sunflower seeds.
- I used pecan halves instead of hazelnuts, because while hazelnuts are delicious (ahem homemade nutella), pecans are my all time fav. And I had like two massive costco bags of it in the fridge.
- Used date syrup instead of maple
- Added a pinch of cinnamon because CINNAMON
Shiitake Walnut Pâté
1/2 a large white onion
3-4 garlic cloves
1 tbsp thyme
1/2 cup walnuts, ground into coarse pieces
Pink Himalayan sea salt, to taste
1 packet fresh shiitake mushrooms, chopped into small pieces
1 tsp balsamic vinegar
Juice of 1/2 a lemon
Almond mylk/water for blending
Heat a non-stick pan on medium heat. Splash a bit of water onto the surface of the pan, when it is ready it should sizzle. Add the onions and garlic and fry, stirring constantly. If it starts to stick a bit to the pan, just add a bit of water and steam-sautee the onions until transparent, about 3-5 minutes. Add the thyme and ground walnuts and fry another minute. Add in the mushrooms and fry another 3-4 minutes, adding a bit of water again if it begins to stick. Season with salt. Take it off the heat and place it in a blender, adding the vinegar and lemon juice. Blend it into a rough paste, making sure everything is mixed evenly. Chill it in a glass container in the fridge for 1-2 hours until cold, then use as a spread of dip on crackers or bread.
Paprika Hummus
Recipe here
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