Continuing on the theme of asparagus, here we have a raw asparagus pâté with marinated shiitake mushrooms and shaved fennel with greens.
Absolutely gorgeously delicious, satisfying and with a beautiful complement of acidic and sweet with the weight of nuts and delicacy of asparagus, this dish is easy to make but sumptuous to eat.
Eat it on brown rice crackers, fresh bread or just by itself.
NOTE: Some pre-prep time is required
1/2 cup mushrooms
1 tablespoon liquid amino
1 tablespoon olive oil
1/2 tablespoon agave nectar
Combine agave, olive oil and liquid amino in a bowl. Add chopped mushrooms. leave to marinate in the fridge for a few hours or overnight.
1 bunch of large asparagus
a large handful of fresh thyme
a small handful of cashew nuts
1 clove of garlic
2 tablespoons of coconut oil
freshly crushed black pepper
salt to taste
Peel the asparagus, chop into pieces then blend until smooth with the rest of the pâté ingredients. Set in a mould in the fridge for a few hours or overnight. If you don’t have a ring mold, use a bowl which you should line with cling wrap before you pour the ingredients in.
Fennel/ Greens (you should do this only when ready to serve)
Finely shave some fennel and roughly chop some greens of your choice (arugula would be best). If you can’t find fennel, substitute with a crunchy green apple rubbed with fresh lemon juice.
In a bowl, sprinkle the shaved fennel and greens with a bit of salt and olive oil. Mix lightly. You don’t want to bruise the leaves or leave them too limp or they won’t stand.
After the pâté has set, unmold onto a serving plate then top with the greens. Strain the mushrooms. Rinse well and pat dry with a kitchen towel.Place a handful of mushrooms on top of the greens.
As part of each workshop series, we include one gourmet dinner-in-the-raw event where participants put down their chopping knives and pick up the dinner ones. Adela Stoulilova created a beautiful, four-course dinner for ten lucky people.
For this workshop, we hosted in a wonderful organic store in the heart of Taipei called “SO Fresh” SOFR3SH 太│平│洋│鮮│活. Hilary, who manages the place, is a visionary. She has hydroponic farms which the line the entire length of one wall. She farms her greens on location and the farms also double up as a design aspect of the place. Beyond this, So Fresh hosts workshops for kids, teaching them about growing vegetables and also cooking them.
As our world develops more, kids become less accustomed to knowing their vegetables, let alone knowing how to cook them. What Hilary has done has created a community of educated kids who not only know their their veggies but also take pride in cooking and eating them!
Adela served a rejuvelac cooler with fresh beet juice and honey, an arugula, pear and blue ‘cheese’ salad, and the main was a selection of raw spaghetti (zucchini, carrot) with 3 delicious sauces – a cheese sauce, pesto sauce and tomato sauce. To top the meal off, participants were served an amazing raw raspberry cheesecake and raw truffles. It was wonderful!