Daikon Radish "Scallops"

Lightly braised daikon radish and a coconut amino wasabi dipping sauce 

Lightly braised daikon radish and a coconut amino wasabi dipping sauce 

These beautiful faux "scallops" are not only a pretty party trick but incredibly tasty. Simply braised daikon radish coins are cooked to tenderness and then lightly seared to get a beautiful bronzed finish. The dipping sauce is a simple mixture of coconut aminos and organic wasabi powder. You can also choose to use a gluten-free tamari or alternatively try them with a peanut or ginger dressing. I've them all and they ALL make a tasty combo!

the recipe: (makes 8 "scallops")

1 long daikon root (tip: try picking one that is pretty straight and symmetrical to achieve the perfect scallop shape)

Coconut Oil (for searing) 

1/3 cup coconut aminos or gluten-free tamari (the latter if you are okay with Soy)

Organic Wasabi Powder (1/4 teaspoon + to taste)

the plan: 

Peel, wash and dry your daikon root. Slice the root into approximately 3/4 inch thick coins or "scallops." Place them in a skillet and barely cover with water. You can salt the water if you would like a more briny flavor. Cook the daikon in a low simmer bath for about 15 minutes. You can experiment with how you like them cooked - less cooked with a bite or cooked longer and softer. I like them both ways. When they are cooked to your likeness, drain and place on paper towel. Heat a little coconut oil in your pan and "sear" your daikon on one side until golden in color. Meanwhile, mix up your dipping sauce of choice. If you are using the coconut aminos, just mixed in the wasabi powder until you get the taste you like. Easy Peasy! Hope you enjoy! 

 

Sundried Tomato, Walnut and Herb Pate

Sundried tomatoes, soaked walnuts, garlic, salt, fresh basil and sage blend up to make the most perfect sweet and savory pate. Pictured served on gluten-free toast.

Sundried tomatoes, soaked walnuts, garlic, salt, fresh basil and sage blend up to make the most perfect sweet and savory pate. Pictured served on gluten-free toast.

This is one of those recipes that everybody will be asking you for. It is so easy to make and totally vegan and gluten-free. You can either use sundried tomatoes already soaked in olive oil or soak you own- reserve the oil for the pate. You also want to soak your walnuts in water for at least 2 hours to soften them up- this soaking liquid you discard. Feel free to experiment with different herbs. I find that basil and sage are pretty mellow and go well with the raw garlic. If you or your guests aren't garlic fans, just leave it out. It is just as good. You can serve this with crackers, toast, mixed in an omelet by itself or with some fresh goat cheese, mixed into warm pasta or on sandwiches as a spread. So go ahead and mix up a big batch and enjoy! 

the recipe: 

1 cup raw walnuts, soaked at least 2 hours- up to overnight (soaking liquid discarded)

3/4 cup sun dried tomatoes soaked in olive oil (approximately 1 cup total with liquid- reserve olive for recipe)

handful fresh basil

4-5 sage leaves, more of less depending on taste preference

1-2 whole raw garlic cloves, again depending on how much garlic you like

salt and pepper for taste

the plan: 

Wash and soak the walnuts for at least 2 hours or up to overnight. If your sun dried tomatoes are not purchased soaked in olive oil, cover the tomatoes with just enough oil to cover them. Let them sit for at least an hour in a warm room or up to overnight to re-hydrate them. When you are ready to make your pate, drain and rinse the walnuts-discarding the soaking liquid. Add the walnuts, sun dried tomatoes and the soaking oil, herbs, garlic and salt and pepper to the bowl of a food processor. Blend the mixture until it reaches your desired consistency. Serve immediately or can be refrigerated for up to 2 weeks. 

 

 

tomato walnut pate.jpg