VEGAN | GLUTEN FREE
ingredients
- 7 tablespoons olive oil
- 2 cloves garlic, grated
- 1/4 cup sliced shallots
- 1 long red chilli, sliced
- 1/2 cup chopped kale
- 1 cup baby spinach
- 1/3 cup brazil nuts
- zest and juice of 1 lemon
- 12 medium sized Brussel sprouts, lightly steamed
- 1 teaspoon salt
- 4 tablespoons nutritional yeast
- 3 teaspoons white miso
method
Place 3 tablespoons of the oil in a pan and fry off the garlic, shallots and chilli. Add the kale and spinach, cook until just wilted then remove from the heat.
In a food processor, place the brazil nuts, remaining oil and lemon juice. Process to a paste. Add in all the remaining ingredients and process to a coarse paste. Serve with Sesame Seed Crispbread (page 108)
