A group of health-seekers in Scarsdale, NY joined me yesterday at the Scarsdale Public Library for a special screening of the film Forks Over Knives, the thought-provoking film that examines the notion that lifestyle diseases such as heart disease, diabetes, hypertension, cancer and others can be controlled and often reversed eating a diet which eliminates animal-based foods and highly processed, often packaged foods.
I hopped on board to share the power of plant-powered eating this film espouses and promised guests I would post recipes for the wildly popular Vegetarian Pate served as refreshment there. Hoping this recipes inspires more cooking, baking and eating the plant-powered way, as it does me, whenever I prepare it.
Keep in mind that in this film, all oils are removed from the diet to promote optimal health. In the case of olive oil, one could say that you are better off eating the whole olive than the processed oil extracted from the olive. My goal in sharing this recipe is to show that even simply reducing the amount of oil we eat daily, and experimenting with new recipes which feature less oil or no oil, is a step in the right direction. Some people will dive head first into the no-oil preparations suggestions while others will need to take baby steps to consider oil-free an option. My Vegetable Pate recipe can be adapted to both styles of healthy eating. For the #30DaysofGreen challenge on www.PlantPureCommunities.com in the month of April (2017), the goal is to go oil-free, so this recipe complies with whole food, no-oil parameters.
My Mom's Vegetarian Mock Chopped Liver
1 medium to large onion
4 cups frozen French green beans (Haricot Vert)
3/4 cup roasted, unsalted almonds
1/4 of walnuts
1 cup frozen peas
1/2 Knorr's vegetable bouillon cube, mashed
For no-oil version, start by heating a cast-iron or ceramic pan. I love the Italian Moneta pan for water sautéing.
Add chopped raw onions to a searing hot pan without any preliminary coating of the pan with oil. Keep the onions in motion by moving the pan. I prefer this over stirring the onions for best results. When the onions are transparent, toss them with a splash or two of vegetable stock, coconut water, juice or plain ol' water, and allow the onions to just absorb the liquid. Keep shaking the pan periodically. Turn off the heat and allow sautéed onions to settle.
Combine ingredients: green beans, peas, almonds, walnuts, bouillion and onions in food processor. Process and chill.
This vegetable pate is delicious served with healthy tortilla chip options. For impromptu entertaining, cut-up fresh seasonal raw veggies with this simple, fast food recipe. Spooned over a salad, instead of dressing, or placed atop a veggie burgers are alternative ways to spoil guests and yourself.
Great-tasting food with whole food, plant-based, no oil benefits is a win-win. Multiple times a day, we have an opportunity to influence our physical and emotional health eating food with the most bang for your nutrient buck.
Visit my Pinterest page and POWER GREENS board at http://pinterest.com/ronnacorlin/ for more greens recipe ideas. The traditional medical system doesn't give us the power that eating more whole foods, especially greens, dishes out.
Eat more plants and prosper!!