Friday, 15 July 2011

'Mcdougall' Mushroom Pate

So, i have been looking for more recipes that fit with the MWL diet. I've looked through those in the book, but really nothing really has jumped out at me. I do however like the idea of making dips and spreads to liven up rice cakes. I've also used this as a filling for sweet baked potatoes, but could be useful for much more.






I should point out- this isn't the recipe from the book. I got my inspiration from it, but made it to my own taste/ recipe.

1lb of mushrooms (i used a mix of types)

200g chopped leek

2tbps frozen chopped garlic

2tbps soy sauce

1/2 cup chopped fresh mexican basil

1/2 tsp dried sage

1/2 tsp dried herbs de providence

1tbsp mushroom ketchup

2tbsp vegan stock

Salt & pepper to taste

To make this it's pretty simple - remember this is oil/ fat free so no marg or oil is to be used in cooking!

Place the chopped mushroom, leek, stock and frozen garlic in a big saucepan with a few cups of boiling water. The aim is not to boil but gently simmer for around 10 minutes until everything is soft and cooked - be careful not to cook it so much as it turns to mush.
Drain this off and place into a food processor with the rest of the ingredients.
Blend until smooth, leave to cool then place into an airtight container and keep it in the fridge.

No comments:

Post a Comment