Plastaket Manufacturing Champion 2000+, Recipes And Operating Instructions

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Almond-Carrot Pâté*
2 cups soaked almonds
2-3 large carrots
1 tomato, chopped
2 lemons, juiced
4-6 green onions, chopped
1 handful whole dulse, or dulse flakes
water as needed
Homogenize carrots and almonds,
alternating between them. Stir in rest
of ingredients.
Raw Hummus*
2 cups soaked almonds
1/2 cup tahini
1 large garlic clove, minced
2 large lemons, juiced
1/3 cup olive oil
1/4 to 1/2 teaspoon sea salt
1/2 teaspoon marjoram
1 teaspoon basil
Homogenize the almonds. Put into a
food processor along with all the other
ingredients. Try to achieve a smooth
consistency. Add a little water if nec-
essary. Serve with green vegetables,
such as lettuce, cabbage and kale.
Super Pâté*
2 cups soaked sunflower seeds
1/4 cup black sundried olives, pitted
and chopped
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons nama shoyu, or tamari
sauce
1/2 tablespoon turmeric
Homogenize the sunflower seeds. Mix
in all other ingredients and serve with
green vegetables.
Tomato Aspic Olé
6-7 tomatoes
2 envelopes unflavored gelatin
1 teaspoon sugar
1 jalapeño pepper, seeded
3 celery stalks
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/2 red pepper, diced
1/2 green pepper, diced
1 celery stalk, diced
1 green onion, thinly sliced
1 avocado, peeled and diced
1 tablespoon chopped cilantro
(optional)
ground pepper, to taste
sour cream for garnish
Juice tomatoes. Soften the gelatin and
sugar in 1 cup tomato juice, heat to
dissolve. Juice the jalapeño pepper
and the 3 celery stalks. Combine all
remaining ingredients, except sour
cream. Chill. Serve with sour cream.
Gourmet Alternatives