Raw pomegranate, walnut and tomato soup; green peppers with raw pepita, walnut and mango pate.
2 good sized tomatoes.
2/3 cup pomegranate juice.
1/3 cup walnuts.
1 tablespoon evoo.
1 teaspoon garlic.
1 tablespoon red onion.
Sea salt and black pepper to taste.
Minced basil and red onion for garnish.
Core the tomatoes and puree the ingredients.
1/2 cup walnuts.
1/2 cup pepitas.
1 peeled and diced mango (yellow will be riper and sweeter, while green will be sharper).
1/3 cup red onion.
1 teaspoon of garlic.
1/3 - 1/2 nutritional yeast (add more to absorb liquid from the mango if you need to).
sea salt and black pepper to taste.
Let the puree chillax in the fridge for a couple of hours or overnight if you can.
Slice one large green pepper to remove seeds and pith.
Spoon pate onto the slices.