avoid chronic diseases, combating chronic diseases, forks over knives; plant-based food, Healthy drink, healthy food, low fat, no-added oil, quick healthy food, reversing chronic diseases, vegan, wholefood plant based, wholefood plant based lifestyle
When I first started, on my plant-based journey I used to use a lot of fats. I had the idea that olive oil was a health food! I also thought that coconut oil was a superfood! You should Google Jeff Novick on fats for a clear explanation as to why both of my assumptions above are incorrect.
One of the dishes that I used to make regularly which incorporated a large amount of coconut oil, was a favourite with Mr G in our household. He loves mushrooms and loves something that he can grab out of the fridge when he comes home for quick snack, as he’s always starving when he gets back from being in town. My challenge was to replicate the rich creamy texture and deep taste of my mushroom pate but this time without the use of coconut oil.
I came up with this recipe which I have to say it does seem to work quite well.
200 g of good quality Chestnut Mushrooms (brushed clean – do not wash as they absorb water)
1 Tbsp of Tamari
2 Cloves of Garlic (peeled and chopped)
1 Cup of Oats
1 Cup of Nutritional Yeast
1 Large Brown Onion (peeled and quartered)
2 Sticks of Celery (chopped)
2 Tbsp of Flaxseeds
2 Tbsp of Chia Seeds
1 Can Chickpeas
1/2 cup of Vegetable Stock
1/2 Tsp Guar Gum (optional – prevents the water leaching out and gives it a ticker texture)
in a saucepan place the mushrooms, garlic, onions, tamari, celery, chickpeas and half a cup of vegetable stock. Bring to the boil and simmer gently for about 20 minutes until everything is cooked thoroughly nice and soft. In a high-powered blender or food processor blend the oats and nutritional yeast, flaxseeds and chia seeds until ground to a fine powder. Remove the powder from the blender and set aside. Once the mixture in the saucepan has cooled, place it in the blender and blend thoroughly until thick and creamy, adding the powdered flax, chia and oats and mix thoroughly until incorporated. You may need to add a little bit of extra vegetable stock to ensure it incorporates fully.
Place the entire mixture into a container to store in the fridge. This will last in the fridge for about 7 days. You can spread it on toast, wraps, biscuits and whilst it is not as unctuous and melting has its version when made with coconut oil it is considerably healthier.