This spring, I'm supporting patients participating in a seasonal cleanse by offering detox-friendly recipes and menus. Every week for 4 weeks, I will post a hypoallergenic recipe. Together, the recipes will create a four-course menu that is simple and satisfying, nutritious and delicious.
Leek Pea Soup
Salad of Young Dandelion Greens with Raspberry Balsamic Vinaigrette
Coconut Quinoa with Cherries
Spring Cleanse Menu: Appetizer
Technically, because it contains no meat, this is not a paté. But the name still seems appropriate, given the meaty color and complex flavor imparted by broiled portabella mushrooms. Red beans make it thick and creamy, while balsamic vinegar and caramelized onions make it rich and slightly sweet.
Full of protein, fiber and nutrients, this healthy first course is vegan and detox-friendly.
1/3 pound portabella mushrooms (1 large portabella)
Extra virgin olive oil, first cold pressing
Sea salt to taste
½ cup cooked red beans (adzuki or kidney)
½ cup chopped red onion
2 cloves garlic, minced,crushed or grated
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
Preheat the broiler. Place the portabella mushroom cap(s), gill-side up, on a baking sheet. Drizzle with olive oil and sprinkle with sea salt and ground peppercorn. Broil until the gills become brown and crispy, about 5 to 7 minutes. Set aside to cool.
Warm 1 tbsp olive oil in a small skillet over medium-low heat. Add the onion and sauté until soft, brown and starting to caramelize, about 5 minutes. Add the garlic and turn off the heat. Stir and continue cooking with residual heat until the garlic becomes aromatic, about one minute more. Stir in the red wine vinegar and balsamic vinegar. Cool slightly and transfer to a food processor with the beans. Purée until smooth. Taste and adjust seasoning if necessary. (The amount of salt you will need will depend on whether the cooked beans were salted.)
Serve with thinly sliced rounds of cucumber, zucchini and radish, sticks of carrot or celery, or thin brown rice cakes.