YIELD: 6 SERVINGS
Here’s a unique appetizer that’s easy to make. Flavour-packed ingredients
are blended together and piled high on English muffins. After broiling and
slicing, you have bite-size treats that you’ll want to serve again and again.
INGREDIENTS:
3 English muffins
⅔ cup raw almonds, soaked in water from one hour to overnight 1½
tablespoons lemon juice
1½ tablespoons nutritional yeast
1 teaspoon curry powder
½ teaspoon mustard powder
½ teaspoon salt
Pinch of ground black pepper
⅓ cup extra virgin olive oil, more if desired
⅓ cup seitan, crumbled (Slow Cooker Log for Thin Slices and
Crumbles, page 280)
¼ cup black olives, sliced
Freshly cut parsley, for garnish (optional)
INSTRUCTIONS:
- Break apart the English muffins at the center and toast. Place on a baking sheet and set aside.
- Place the almonds in a food processor. Add lemon juice, nutritional yeast, curry powder, mustard powder, salt, and pepper. Blend until the mixture is as smooth as you can get it. It will still have a few little pieces.
Slowly pour in the olive oil through the opening in the lid. You may add a little more oil if you would like it thinner. Pour mixture into a small bowl and mix with the crumbled seitan. - Divide the mixture and spread on the six muffin halves. It will be thick. Slide the baking sheet under the broiler for about 2 minutes, until lightly golden.
- Top with black olive slices and cut each muffin into quarters. The easiest way to do this is by using a cleaver and pushing straight down as you would cut pizza. Stack on a plate and garnish with freshly cut parsley, if desired.
Protein: 12 grams per serving (4 triangles)
Soaking Time: 1 hour
Active Time: 20 minutes
Cook Time: 2 minutes
Total Time: 1 hour 20 minutes
