Black Tahini Baba Ganouj

Dips are definitely a comfort food - but depending on what kind they can definitely be good for you too in moderation! One of my favourites is baba ganouj, I could eat a bucket of it. Tahini - an important ingredient in baba ganouj is  a great source of protein, calcium, B1, and fibre, as well as many other minerals such as copper and magnesium. You don't have to use black tahini, however use unhulled tahini if you can - it contains a much higher amount of the vitamins and minerals you are after!

Ingredients
1 large eggplant
2 Tablespooons black tahini
2 tablespoons unhulled tahini
2 cloves garlic, crushed
juice of 1 large lemon (approx 1/4 cup)
1/2 tsp smoked paprika (extra for garnish)
1/4 tsp ground cumin
pinch salt
1 /2 cup chopped parsley (extra for garnish)
EVOO for drizzling

Method
1.Preheat the oven to 180C. Place the eggplant, whole, on a baking tray and bake for 20 -30 minutes, until soft.
2.To get the smoky flavour you can either use a BBQ hotplate to finish it off, or if you have a gas stove using tongs turn the eggplant over the flame frequently until the skin blackens. Allow to cool.
3.Cut the eggplant inot large chunks, and place into a food processor with the rest of the ingredients. Pulse until smooth and well combined.
4. Put into a bowl or jar, sprinkle some extra paprika and parsley over the top, and drizzle with a little oil.

Serve with some good bread or crackers, on its own or part of a platter!

The Twelve Posts of Christmas: Mushroom Pate

My  mum used to make chicken liver pate at Christmas. I used to eat it until I found out what it actually was. The thought of chicken livers didn't sound too enticing. When I gave up meat, I looked for something with the same deep smooth flavour. While everyone else is tucking into chicken liver pate, you can be rest assured your mushroom pate is tasty and cruelty free. Slip it onto a platter and don't tell the meat eaters, the hearty flavour is a winner.

Ingredients

500 gr of assorted mushrooms - swiss brown, buttons, and shittake work well. 

two or three dried porcini mushrooms, soaked in brandy

200gr vegan margarine or butter

2 garlic cloves

1 large brown onion

fresh thyme sprigs

Method

Soak porcinis in 1/4 cup brandy.

Chop onion and garlic, and saute over low heat in olive oil, a tablespoon butter, and tablespoon of balsamic vinegar until very soft. 

Chop mushrooms.

Deglaze onions with soaking brandy, and add butter and sliced mushrooms, chopped thyme.

Saute until mushrooms are well cooked, and set aside to cool.

Put in blender or food processor and puree until smooth.