This is a great plant based option that is rich in protein and fibre. It’s also good at using up excess fresh herbs you may have around. If you’re in the soft-stage or beyond and would prefer a bit more texture, pulse the mix a few times instead of blending until completely smooth. This puree also makes for a great topping for cruskets or extra thin wholegrain toast if you’re at the point where you can tolerate it.
Will freeze well, but also keeps in the fridge for 3-4 days.
- Prep: 30 Minutes
- Portions: Makes 2 cups
Ingredients:
- 2 large garlic cloves, skins on
- 250g plain tempeh, crumbled
- 4 kale leaves, stems removed
- 1/2 cup Italian parsley
- 1/2 cup fresh basil leaves
- 1/2 cup unsalted cashew nuts
- Juice and zest of one lemon
- 2 tbsp nutritional yeast
- 2 tbsp extra virgin olive oil
- 1/2 cup water, plus extra as needed
- Salt and pepper to taste
Method:
- Preheat the oven to 180 degrees celcius
- Place the garlic cloves on a baking tray and roast for 20 minutes
- While the garlic cloves are roasting, add the remaining ingredients to a food processor and blitz until smooth, adding a dash of water or so more if needed to help blend
- Once the garlic cloves are roasted, remove the skins and add them to the food processor, blitzing to combine
- Season with freshly ground salt and pepper to taste
