Those of you who visited us at this month’s Clover Market were lucky enough to taste a bite (or two!) of this yummy treat that Jen Fanega, our resident Natural Foods Chef & Educator, prepared for us. This vegan snack is simple to prepare and can be enjoyed everyday with some veggie sticks or dressed up as a fancy canapé for a cocktail party.
Pine nuts are a great source of protein, fiber and healthy Omega-3 fats and a great alternative for those who are allergic to nuts. Contrary to popular belief, pine nuts are actually technically not considered a nut, but are a seed from pine trees. (Some people with nut allergies may also be sensitive to pine nuts, so proceed with caution!) This recipe was sourced from the Natural Gourmet Institute and provided by Jen Fanega. Enjoy!
Dairy-Free Pine Nut Ricotta
Makes: About 1 Cup
1 cup pine nuts (soaked overnight in 2 cups water), drained
1 head garlic, roasted, cooled and paste removed
2 tablespoons extra virgin olive oil
1 tablespoon chickpea OR yellow miso
1 tablespoon lemon juice, or to taste
1 1/2 teaspoons umeboshi paste
pinch of sea salt and cracked black pepper to taste
2 tablespoons chopped chives
2 tablespoons red pepper, very finely diced
2 tablepoons yellow pepper, very finely diced
3 table spoons toasted pine nuts
- In food processor, blend soaked nuts, garlic paste, oil, miso, lemon juice and umeboshi paste.
- Remove mixture from food processor. Place in a medium bowl and season to taste with salt and pepper.
- Using a vegetable peeler or zester, peel skin of cucumber in strips, leaving decorative strips.
- Cut the cucumber into 1/4 inch circles.
- Place about 1 tablespoon of nut filling on each cucumber slice.
- Garnish each slice with chives, peppers and toasted pine nuts.