save a duck pâté

winter

citrus herb cashew crudités

• Makes 4 to 6 servings

I made this beautiful appetizer platter and herb dip for a friend’s reunion party in January. It was the perfect thing to serve to her “omni” friends; rich, creamy, tasty—but healthy with no oil or added fat. Feel free to add water to get the consistency you prefer. I kind of like it a bit chunky, but you may find you like it smoother.

1 cup raw cashews

¹⁄₂ cup raw pumpkin seeds

Palm-size handful of fresh basil and parsley

2 tablespoon nutritional yeast

1 tablespoon lemon zest

2 tablespoons lemon juice

1 tablespoon white miso

2 tablespoons filtered water, or more as needed

Pinch sea salt

Veggies of your choice

Soak cashews and pumpkin seeds for two hours. Drain and combine with all ingredients, except veggies, in a food processor. Blend until well combined or to your desired consistency. Be sure to scrape down the edges of the bowl a few times to incorporate all the ingredients. Serve on a platter with sliced veggies of your choice.
 

blissful definition

Crudités is a French word that is an appetizer of raw veggies with some sort of dip. It’s the perfect party dish and looks beautiful too. I like to serve this spread with carrot sticks, cucumber slices, cherry tomatoes, celery sticks, and broccoli florets.

save a duck pâté

• Makes 3 to 4 servings

This protein-rich pâté is made from tempeh, which is a fermented soybean product full of fiber that won’t clog your arteries. Serve this with crackers or pita bread at your next party, and I guarantee it will be a hit!

1 package (8 ounces) tempeh, cubed

¹⁄₂ cup almonds, roasted

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 tablespoon balsamic vinegar

3 tablespoons filtered water

1 tablespoon white miso

2 tablespoons nutritional yeast

1 teaspoon tamari

Pinch sea salt

4 tablespoons fresh dill

Handful cilantro or parsley

Crackers and/or veggies of your choice

Steam tempeh for 10 minutes. Process almonds until fine in a food processor, then add tempeh and blend for two minutes. Add the rest of the pâté ingredients and process until smooth. Be sure to scrape around the edges of the bowl a few times to incorporate all the ingredients. Form into a shape or loaf and serve on a platter with crackers or rice cakes, and veggies.

azuki bean and japanese pumpkin soup

azuki bean and japanese pumpkin soup

• Makes 4 to 6 servings

The Japanese use azuki beans for their many health benefits, including improved blood circulation and reduced fatigue, detoxified body (skin and organs), and a healthy digestive system.

1¹⁄₂ cups azuki beans, washed and soaked 6 to 8 hours

5 cups water

2 bay leaves

2 cups kabocha squash, small cube

Pinch sea salt

4 cups vegetable broth

2 large carrots, chopped

2 tablespoons white miso, diluted in ¹⁄₄ cup soup broth

¹⁄₂ cup minced parsley or cilantro (save some for garnish)

White pepper, pinch

Sea salt, to taste

Combine azuki beans with water and bay leaves in a stockpot and bring to a boil. Simmer with lid on for 40 minutes, or until azuki gets tender but not mushy. Add squash, salt, and broth, and simmer for 20 minutes. Add carrots and simmer for five more minutes.

Dilute miso in a small amount of broth and add to pot. Simmer for one minute more, then turn off flame. Stir in fresh herbs, white pepper to taste, and sea salt to taste if needed. Serve garnished with fresh herbs.

winter white bean stew

• Makes 4 to 6 servings

In the winter time all I want is a warming, comforting soup. White beans have such a rich flavor with very little fat. This stew hits the spot and is full of fiber, vitamins, and minerals.

1 cup dried cannellini beans, soaked 6 to 8 hours

1-inch piece of kombu

3 cups filtered water

1 cup onion, diced

1 tablespoon coriander

1 tablespoon tarragon

2 bay leaves

2 cups garnet yam, 1-inch cubes

1 can (14¹⁄₂ ounces) diced tomatoes

1 tablespoon lemon juice

2 tablespoons cashew butter

1 cup filtered water

2 cups collard greens, cut in strips

Season to taste

Drain beans. Place the first nine ingredients in a pressure cooker, lock lid, put on high setting, then bring up to pressure over a high flame. When up to pressure, lower flame and simmer for 25 minutes. Turn off flame and let cooker come down from pressure. Remove lid. Whisk together the cashew butter with a little of the soup broth until well dissolved. Stir in the rest of ingredients with cashew butter and simmer for five more minutes. Season to taste and serve hot.
 

blissful suggestion

If you don’t have a pressure cooker (or don’t want to cook the beans from scratch in a pot) you can substitute 2 (14-ounce) cans of white beans, rinsed and drained. Add them with the cashew butter.