How do you eat the Mock Salmon Pate?

[bootzey]

I'm planning on making the mock salmon pate from Alissa's book this evening, and I was curious about what do you guys eat it with? Crackers? Bread? Salad? Alone? Can it be dehydrated to resemble a salmon patty?

[dreamrawalwz]

I havn't tried it, BUT I've heard of others doing all the above. Enjoy!

[Rawkinlocs]

I eat it rolled up in green leaf lettuce leaves, stuffed in tomatoes (YUM!) or with flax crackers. I also sometimes use it as the filling in collard roll-ups along with other veggies.

I sometimes make my husband a salad and top it with the pate' and then pour dressing on top...he likes it a lot!

I'm sure you could make patties out of it too!

[bootzey]

Cool Bean! Thanks a lot.

Rawkinlocs, would you tell me what else is in a collard roll up? Please and thank you.

[Rawkinlocs]

Cool Bean! Thanks a lot.

Rawkinlocs, would you tell me what else is in a collard roll up? Please and thank you.

Anything you like...onions, bell peppers, carrots, mushrooms (I don't eat them). This is one of those things you just kinda put what you have in 'em!

[Secret Heart]

Agreed Rawkin, collard wraps are one of my favorites!
You can have the pate or any dip for that matter in a collard, with raw crackers, in sushi, on zucchini pasta or on a salad!!!

I'm using some hummus tomorrow night to coat my zucchini pasta!
The salmon pate was a hit at my relatives this past weekend:> I took raw crackers and they loved it...have fun!

Heather

[Nini]

Mock Salmon Pate is my second favorite meal. I love it in baby belgium endive "boats." Sometimes I eat it right out of the container on my lunch break!

[tvillemom]

What do collards taste like? I've thought of buying them before, but I'm afraid I won't like them...and waste the money.
Wendi

[adrienne]

hi!
i like to spread it on romaine leaves and top it with sprouted beans
yummy!

[Nini]

tvillemom, I think collard greens have a mild cabbage taste. They do to me. I like them for rollups b/c they are thicker than most greens and large!

[levamssg]

You can stuff the greens with anything ... guac and chopped veges is my favorite. Vege burger mix works too -- limited only by your imagination. Get nice fresh collard greens, cut out the stems (as they are pretty tough), put filling on remaining leaf and roll up. They are very inexpensive. But, if you decide you don't like them that way, then ...

You can also slice the leaves into ultra thin ribbons and marinate them overnight in a mixture of olive oil, lemon juice, salt and spices. They taste excellent that way too.

[VibraTechJulie]

I tried the collard green roll ups at the Raw Chef Class. I had never eaten a collard green before. It turned out to be one of my favorite foods of the whole class :D

I love to marinate onions and mushrooms in Nama Shoyu, and also add guac, shredded carrots, shredded zucchini, roll up and enjoy!!

Raw Blessings,
Julie

[Secret Heart]

Here's an example of a yummy collard green wrap that i had for lunch at my favorite raw restaurant the other day...there's also a slice of "quesadilla" in there too...as well as a samosa and a bit of salsa...yumm!!

I also included my own collard wrap with salsa on the side from a few weeks ago...they're quite sturdy...a little bitter, but not as bitter as kale (to me)
heather

[barbluv]

The Mock Salmon Pate was the first dish I made raw and it came out perfect.
I continue to make it every week or so, whenever I run out I make more. I usually make a big salad and I put a scoop of it in the middle of my salad.
And here is a recipe for you....
I call it mock Tuna: I use the pulp from juicing carrots & beets, and I add chopped onions, celery, pickle or relish,olives, Dulse flakes, and cut-up a sheet or two of Nori (for Sushi) and then make my own mayo and mix it all together. So on my salad I put a scoop of Tuna and a scoop of Salmon Pate, then I also put marinated mushrooms, white corn, tomato, green onion, bell pepper, then I sprinkle an assortment of nuts and seeds, and top it with Alissa's dressing. I'm sort of stuck because I could eat this every day and I do..... :)

[madmel]

Hi barbluv,

wow, that mock tuna sounds appetizing. What kind of mayo are you using? Are you putting the nori sheets in the mixture, too? Or you serve it with them?

thanks,
madmel

[gatorgrrl]

What do collards taste like? I've thought of buying them before, but I'm afraid I won't like them...and waste the money.
Wendi

I was just talking to my husband about this at lunch. Neither of us have had them raw, but we have always loved them cooked. I am going to pick up a bundle next time I go to the market. Last time I bought some it was a huge huge bunch that was enough for 5 families at least (as a meal) and they only cost $1.32. I think I can afford to try them out raw. If all else fells I can juice them or put them in my compost (although I think I will like them raw).

[paprika]

I had some mock salmon pate just last week! I used it as a sandwich filling between two slices of sun-dried-tomato-flax bread with some lettuce leaves and a bit of tahini cheese.

[barbluv]

Hi barbluv,

wow, that mock tuna sounds appetizing. What kind of mayo are you using? Are you putting the nori sheets in the mixture, too? Or you serve it with them?

thanks,
madmel
Hi Madmel:
I cut-up the nori sheets into small pieces, and this makes it smell like tuna
The mayo recipe it got out of Juliano's RAW unCook Book.
1/4 cup lemon juice
2 cups cashews
3 stalks celery
1/2 cup chopped bell pepper
1/4 cup chopped onion
2 Tbsp. fresh parsley minced
2 Tbsp fresh thyme minced
1/4 cup chopped tomato
1 Tbls minced garlic
Combine the above ingredients in a blender and blend until creamy. Keeps for 3 days in the refrigerator.
**I usually half the recipe and add a little Nama Shoyu to taste**

[madmel]

Hi barbluv,

thanks heaps!

mel

[Bobbie]

I always eat it between two romaine leaves.
Sometimes add chopped spring onion (think they're called green onions in America?) and chopped mini plum/cherry tomatoes.

[Lady Green Jeans]

I adore the mock salmon pate--have spread it on collard leaves, romaine leaves, piped it into Belgium Endive leaves and stuffed it into hollowed out tomatoes. When making wraps, it is the base on the leaf--toppings could include sprouts, shredded lettuce, tomato chunks, shredded carrot, onion sliced very thin if desired, and marinated mushrooms. Absolutely wonderful.