Along with my three special guests: Chef AJ, who tells us some Truths about how we currently live, Marie Oser, who gives us an eye-opening look at the Truth about soy. And Antoine Jolicoeur Desroches, a vegan triathlete from Québec!
Meanwhile, our Audible Kitchen will make vegan pâté today.
So, let’s get healthy, while we honour all living beings, human and non-human animals alike.
The Audible Kitchen Recipe:
The Good Life Pâté (from Sean Baker’s “Porcini and Pecan Pâté)
▪ 1 cup pecans
▪ 1/2 cup dried porcini mushrooms
▪ 1 cup boiling water
▪ 1/2 pound portobello mushrooms, stems removed
▪ 2 tablespoons tamari
▪ 2 tablespoons extra-virgin olive oil
▪ 1/2 tablespoon nutritional yeast
▪ 1/2 tablespoon fresh lemon juice
▪ 1 teaspoon fresh rosemary, chopped
▪ 1 teaspoon light miso
▪ 2 dry-packed sun-dried tomato halves
Place the pecans in a bowl, cover with cold water and let stand for 1 hour.
Place the porcini in a little bowl, cover with the boiling water. Remove after about 15 minutes. Rub to remove grit and set aside.
Cut the portobello caps in half and remove the dark gills from the undersides. A sharp paring knife works well. Cut the halves into quarter-inch thick chunks.
Place the tamari in a large bowl and whisk in the olive oil, nutritional yeast, lemon juice, rosemary and miso. Add the portobello chunks and toss until they’re completely coated. Let stand for about 15 minutes, tossing occasionally.
Place the porcini in a small saucepan with the sun-dried tomatoes. Pour in the reserved porcini water being careful to stop before you get to the grit at the bottom. Bring to a boil. Cover and turn heat down very low. Simmer for about 5 minutes.
Drain the pecans and place them in a food processor. Using a slotted spoon, add the coated portobello, porcini and tomatoes. Slowly pour in the porcini cooking liquid adding a little at a time until it reaches the desired paste consistency. I like it fairly light and fluffy.
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