Sprouted spelt pie
On the basis of sprouted spelt and tofu, that makes a really good vegan Pate as bread coated or a nice snack with home-made biscuits. It takes 1-3 days to sprout the spelt, so first start.
Yield: 2 cups
Ingredients:
- 1 cup sprouted spelt (from 1/2 dry)
- 1/2 cup tofu, crumbled
- 1 onion, chopped and fried
- 1/4 cup nutritional yeast
- 1/2 teaspoon sugar
- 1/4 cup Bragg liquid aminos or soy sauce
- 1-2 teaspoon powder onion
- 1 teaspoon thyme
- 1/2 teaspoon Marjoram
- 1/8 teaspoon allspice
- 1/8 teaspoon nutmeg
- Black pepper
- 1/8 teaspoon Rosemary
- 2 tablespoons coconut oil,.
- Sesame oil
- 1-2 teaspoons lemon juice
- Salt to taste
- 2 teaspoons cornstarch mixed with water
Directions:
- Put 1/2 cup spelt in a bowl with water and allow to soak for 1-3 days in water changing the water 2-3 times a day.
- As soon as the Dinkel has sprouted, rinse the spelt one last time, then in a food processor to puree place.
- Melt the coconut oil in a pan and add the chopped onion Sauté.
- When the onion is glassy and smooth, add the spelt and pulse to mix.
- Add the tofu and processed as well the mixture in a mass as possible.
- The Bragg liquid aminos or soy sauce and nutritional yeast and continue to process.
- If the mixture is too thick, you can add to help a little water to the mix to purée.
- Once the mixture is a smooth mass, add the herbs and lemon juice.
- To taste with salt, pepper and additional spices feel they are required.
- We found allspice, Rosemary and nutmeg for important to achieve the right taste.
- The mixture in a pot type casting.
- Mix the cornstarch with a little water and add to the mixture.
- Heat the mixture while stirring.
- As soon as it becomes very thick, cool casting into moulds, which were oiled, with sesame oil and place in the refrigerator and freeze (approx. 2 hours).
Author: .This entry was posted on Tuesday, April 15th, 2014 at 22: 29.Es is filed under spices, onions, tofu.You can follow any responses to this entry through the RSS 2.0 feed follow.
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