Mini-bites of crackers with vegetables and almond lentil paste

Name: Mini-bites of crackers with vegetables and almond lentil paste - Savina H.
Ingredients: For the crackers we need: 1 cup of finely grated and well; drained root vegetables and vegetables: carrot; celery; zucchini; bell pepper; kohlrabi; fresh parsley; etc.; whatever you like and have on hand (I used the pulp left after juicing the vegetables... I drank the juice :)) 1 pinch of non; iodized salt; dried spices: chili; pepper; dried herb powder (I used a mix I prepared from: celery leaves; parsley; coriander; basil; thyme) 2 tablespoons of flaxseed flour (obtained by grinding flaxseeds in a coffee grinder); 2; 3 tablespoons of water. For the lentil and almond pâté we need: 1 cup of lentils (soaked overnight in water) 1 handful of almonds (soaked overnight) 1 handful of raw pumpkin seeds a little cold; pressed olive oil 1 tablespoon of lemon juice; non; iodized salt spices to taste 1 bunch of fresh dill 1 clove of garlic 1 green onion 2; 3 sprigs of fresh parsley 1/2 bell pepper 1 sun; dried tomato preserved in olive oil (drained of oil)

Sezon - Mini-bites of crackers with vegetables and almond lentil paste by Savina H. - Recipia

Mini-bites of vegetable crackers with lentil and almond spread If you're looking for a recipe that combines delicious taste with nutritional benefits, you've come to the right place! Mini-bites of vegetable crackers with lentil and almond spread are a perfect choice, not only for fasting but also to impress your friends or family. This raw-vegan recipe, although partially cooked, proves to be easy to prepare and incredibly tasty. Here’s how you can start this culinary adventure! Preparation time: 30 minutes Drying/baking time: 2-4 hours Total: 2-4 hours and 30 minutes Number of servings: 4-6 servings Brief history This recipe is inspired by the versatility of raw-vegan cuisine, which emphasizes fresh and unprocessed ingredients. The vegetable crackers have become popular due to their crunchy texture and varied flavors, while the lentil and almond spread provides a rich source of plant-based protein. The combination of these elements makes the dish not only tasty but also nutritious. Necessary ingredients For the crackers: - 1 cup grated root vegetables and vegetables (carrot, celery, zucchini, bell pepper, kohlrabi, fresh parsley) - 1 pinch of non-iodized salt - Dried spices (chili, pepper, herb powder) - 2 tablespoons flaxseed flour (ground from flaxseeds) - 2-3 tablespoons water For the lentil and almond spread: - 1 cup lentils (soaked overnight in water) - 1 handful of almonds (soaked overnight) - 1 handful of raw pumpkin seeds - 1-2 tablespoons cold-pressed olive oil - 1 tablespoon lemon juice - Non-iodized salt (to taste) - Spices (to taste) - 1 bunch of fresh dill - 1 clove of garlic - 1 green onion - A few sprigs of fresh parsley - 1/2 bell pepper - 1 sun-dried tomato (preserved in olive oil, drained) Preparation method Step 1: Preparing the crackers 1. Start by gathering all the ingredients for the crackers. Choose your favorite vegetables, making sure to grate them very finely and squeeze out the juice well. 2. Place the vegetable pulp in a blender, add a pinch of salt and the desired spices (my suggestion is a homemade herb mix!). Add the flaxseed flour and gradually add water until you obtain a homogeneous dough. If the dough is too dry, you can add a little water; if it is too soft, add more flaxseed flour. 3. Let the dough rest for 10 minutes. This step will help the ingredients combine better. Step 2: Drying the crackers 4. On a baking sheet lined with parchment paper, place another sheet of parchment on top of the dough and use a rolling pin to roll it out evenly. This trick will help you avoid sticking. 5. Cut out desired shapes using a cookie cutter (I used a square shape, but you can experiment with various shapes). 6. Place the crackers in a dehydrator and let them dry for 2-4 hours until they become crunchy. If you don't have a dehydrator, you can use an electric oven set to 45 degrees Celsius. Step 3: Preparing the lentil spread 7. For the lentil spread, combine the lentils, tomato, and bell pepper in a special rice cooking pot. Add 1 cup of water and boil for 20 minutes. 8. After the lentils are cooked, let them cool, then transfer the mixture to a blender. Add the soaked almonds, pumpkin seeds, olive oil, lemon juice, salt, and preferred spices. 9. Blend until you obtain a smooth paste. Taste and adjust the spices to your liking. You can add fresh dill, garlic, green onion, parsley, bell pepper, and sun-dried tomato for extra flavor. 10. Place the paste in a covered bowl and let it chill for 2 hours to intensify the flavors. Step 4: Assembly 11. After the crackers have cooled, use a piping bag to carefully apply the lentil spread on each cracker. This is the perfect time to let your imagination run wild! You can decorate with fresh herbs or thin slices of vegetables. 12. Serve your mini-bites with a spicy sauce or a fresh salad for a perfect appetizer! Useful tips - Ingredient variations: You can experiment with different vegetables in the crackers, such as beetroot or cabbage. You can also replace almonds with walnuts or cashews for a different texture. - Diverse flavors: If you prefer a stronger flavor, you can add chili or sweet paprika to the lentil spread. - Serving: These mini-bites are excellent as appetizers for parties or as a healthy snack throughout the day. You can accompany them with a green smoothie or a refreshing herbal tea. Nutritional benefits This dish is not only delicious but also packed with nutrients. Lentils are an excellent source of plant-based protein, while the vegetables provide a rich supply of vitamins and minerals. Flaxseed flour is rich in Omega-3, thus contributing to heart health. Frequently asked questions - Can I use other types of vegetables for the crackers? Yes, you can experiment with any vegetables you have on hand! Just make sure to grate them very finely. - What can I use instead of a dehydrator? An electric oven works very well, but you can let the crackers dry at room temperature, although this will take longer. - How can I store the crackers? They can be stored in an airtight container for a few days, but it is recommended to consume them fresh to enjoy the best texture. I wish you success in preparing these delicious mini-bites of vegetable crackers with lentil and almond spread! I hope they delight your taste buds and become a favorite recipe in your kitchen. Enjoy!

Ingredients

For the crackers we need: 1 cup of finely grated and well
drained root vegetables and vegetables: carrot
celery
zucchini
bell pepper
kohlrabi
fresh parsley
etc.
whatever you like and have on hand (I used the pulp left after juicing the vegetables... I drank the juice :)) 1 pinch of non
iodized salt
dried spices: chili
pepper
dried herb powder (I used a mix I prepared from: celery leaves
parsley
coriander
basil
thyme) 2 tablespoons of flaxseed flour (obtained by grinding flaxseeds in a coffee grinder)
2
3 tablespoons of water. For the lentil and almond pâté we need: 1 cup of lentils (soaked overnight in water) 1 handful of almonds (soaked overnight) 1 handful of raw pumpkin seeds a little cold
pressed olive oil 1 tablespoon of lemon juice
non
iodized salt spices to taste 1 bunch of fresh dill 1 clove of garlic 1 green onion 2
3 sprigs of fresh parsley 1/2 bell pepper 1 sun
dried tomato preserved in olive oil (drained of oil)

Mini-bites of crackers with vegetables and almond lentil paste

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