I’ll explain the madness behind this combination below, but trust me – it’s bladdy tasty! Man-thing really enjoyed it – he even ate 90% of my little oat loaves in one day, the rascal, despite knowing his dreaded nemesis (cauliflower) is the main ingredient. MUAHAHA!
Before I get started, some housekeeping! I wrote another article for Chic Vegan on Being a Diplomatic Vegan – it’s a subject I feel strongly about because I struggle every day in all sorts of personal and social contexts to be the “best” I can be, and often that includes judging how far veganism is something I need to make part of my daily conversation with co-workers, friends or whoever. Am I “vegan enough” despite not organizing rallies, being married to an omnivore, and going to restaurants where there is most likely cross-contamination?
Do any of you feel you’re not vocal enough about your passions, especially if they are considered controversial? How do you handle guilt, and should one even feel guilty for being different but demure?
Ok, are you ready to be grossed out? When I was a kid my single dad used to diligently make me sandwiches for school every day. I guess part of the reason was obviously the whole “child abuse is bad” thing, and the other part was his desperate hope that my blossoming obesity would somehow be thwarted by his lunches. Well. That may have worked if he didn’t have a love for duck liver paté and jam sandwiches. Together.Unfortunately for him this pushed me to patronizing the local cafés at lunchtime (especially once we moved to Italy – hello panini!), but since my hunger was endless I ended up sulkily munching his sandwiches later in the day, and to my horror grew to love the combination of salty stuff with the sweet edge of jam betwixt fluffy wholewheat bread. So now that it’s semi-official that my family’s being posted abroad for four years, I get sentimental and start reminiscing on times past. Of course, food is always in the picture, along with a strong desire to want to smack my younger self over the head for ingratitude, and thus I tried to recreate that combination vegan-style. Yes for success!
Vegan pecan paté:
- 1 cup shelled pecans
- 1/2 cup green lentils, cooked
- 1/4 cup artichokes, cooked and shredded
- 2 tsp onion powder
- 1 tsp garlic powder/granules
- 1 TBSP oil of choice (I only used 1 tsp)
- 2 TBSP apple cider vinegar
- 3 TBSP lemon juice
- 3 TBSP water
- 1 tsp black pepper
- Blend your pecans in a food processor until broken down significantly (beginning to form a paste).
- Add the rest of the ingredients and more oil or water as necessary/to your taste.
- The final product will be very thick but spreadable. If you like creamier patés then add 1 TBSP coconut oil at a time until you get the consistency you like.
Cauliflower oat bread (makes 9 mini loaves, 18 slices):
- 2 cups cauliflower florets, measured then processed finely
- 3 TBSP flax powder with 9 TBSP water, mixed and set aside to gel
- 3/4 cup GF oats, measured then ground
- 1/4 cup water
- 1 tsp baking powder
- 1 TBSP apple cider vinegar
- 2 TBSP dry oregano
- 1 tsp coriander
- 1 tsp black pepper
- Optional: black olives, sundried tomatoes, pumpkin seeds
- Make your flax egg and set aside to gel.
- In a food processor, blend down your oats to a flour, set aside in a bowl, then blend down your cauliflower to a super fine consistency.
- Add baking powder and spices and mix. Add the flax egg and mash the mixture together, then add your water and mix further. You should be able to roll a ball of dough easily.
- Preheat to 180C and spray a tray of silicone 9 mini loaf shapes (you can try this with a normal loaf tin if you like, but I can’t guarantee the same baking times).
- Bake for 40 minutes. Remove from oven, let cool for a while (bake something else like carrots for 30 minutes!), pop them out of their shells then carefully slice in half lengthwise.
- Bake for another 20 minutes with the cut down facing down. Either toast if desired OR make crackers:
- If making crackers, bake on one side for 15 minutes, reduce heat to 150C and bake for another 10 – 15 until crispy.
These crazy creatures are only 25kcal a loaf, if you can believe it! So stuff it in soup, fill it with vegan cheeze and pickles, or make this strange but delightful combo: vegan paté and jam.
I decided to just use a jar of no-sugar added black currant jam since berries were pricey last week, but you can easily make some homemade chia raspberry or strawberry jam if you like – I prefer the combination with berry jams rather than fruity apricots or figs, but it’s totally up to your taste! I would even recommend some prune-based jam, because I love prunes.
Yum yum yum! This of course is pure nostalgia, but also because I love sweet and savoury combinations, especially when it’s atop a lovely savoury spiced, rough and healthy homemade bread or cracker. Easy to serve as a side-snack to guests at boozy parties to keep them from falling over too much or to sustain all-night Settlers of Catan marathon (more likely in our home).It’s been a strange couple of years, finally settling down in one country and watching friends migrate to other cities or countries, and now my family is also packing up, and I must admit I foresee a lot of comfort food in June/July. Times change, I guess, and so do tastes. I would never have thought of making this for myself ever again (even the meat-y version back in the day), but this really is in retrospect a stroke of genius on my dad’s part, so I’m grateful for the memories and inspiration.
Oh! And before I skedaddle, I’m slowly making changes to the site here and there, such as updating my contact page with doodles (I rediscovered my drawing tablet thingy…be warned), updating the “about” page with cat pictures, and other little tid-bits.