I love food! I love learning where it comes from, playing with different ways to prepare it and discovering new recipes.  I also enjoy finding new cookbooks for my collection.  I am excited to share a few of my faves with you.  Today I am featuring Douglas McNish‘s book, Eat Raw, Eat Well.

eatraweatwell

I met Douglas McNish in 2007 while working together to bring awareness about where our food comes from.  Over the years, Doug became a wonderful chef, author and now operates his organic, vegan, gluten-free Public Kitchen in Toronto.  Some of my absolute favourite recipes are from his book and if you’re a friend of mine than you know all about his Chocolate Walnut Brownies!  I also love his Peach and Blueberry Cobbler and the Almond Parmesan Cheese is a staple in our home.

What better way to kick off Organic Week than with a delicious dish from Doug McNish?  One of our favourite meals this summer was fresh-baked zucchini from the garden, stuffed with a pumpkin seed pate, peppers, tomato and dairy-free cheese.  Many of you asked for the recipe – so here it is:

Pumpkin Seed “Refried Beans”

3C  raw pumpkin seeds, soaked
1C  chopped seeded red bell pepper
¼C  chopped parsley leaves
3  cloves garlic
2 tbsp.  chili powder
2 tbsp. ground cumin
¼C  cold pressed (extra virgin) olive oil
½C freshly squeezed lemon juice
1C  (approx.) filtered water

1.  In a food processor fitted with the metal blade, process bell pepper, onion, parsley, garlic, chili powder, cumin, olive oil, lemon juice and salt until smooth.  Stop the motor once and scrape down the sides of the bowl.

2.  Add soaked pumpkin seeds and process until smooth.  With the motor running, add water through the feed tube in a steady stream until a soft, pate-like consistency is achieved.  Serve immediately or cover and refrigerate for up to 5 days.

Variations:
Substitute an equal quantity of raw sunflower seeds or almonds, soaked…

Stuffed Zucchini

I carved out the zucchini, drizzled with olive oil and thyme, added the pumpkin seed “refried beans” and topped with chopped tomato, peppers and dairy-free cheese.  Bake at 350ºF for 30 mins or until tender.

We have also used the pumpkin seed “refried beans” in tacos or as a tortilla dip! Enjoy 🙂

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