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.
Puree ingredients.
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.
Labels: green pepper, mango, pepitas, pomegranate, raw, soup, tomato, vegan, vegan pate, walnut
posted by Unknown @ 8:25 PM
7 Comments:
wow - sounds really interesting! What is evoo?
OH! Extra Virgin Olive Oil!
:)
oh my good god! I have to make all of this
Walnut paste/pate is extraordinary. It's actually used in traditional Persian dip made from crushed walnuts, pureed green olives and pomegranate molasses - and let me tell you folks - it is heaven!! Hummus has got nothing on this dip.
If you are ever in the Bathurst and College area in T.O., there is a fantastic resto called "Pomegranate" that serves amazing Persian dishes. And yes, there are some vegan dishes for you to try too.
What an elaborate meal Vincent! I think I'm going to make the pomegranate soup now too, with my normal blender.
I puzzled over "evoo" the first time I read it, too!
Marta, do you live in Toronto? I've walked by that place many times but haven't eaten there yet.
Yes Carla, I'm a Torontonian :)
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