This recipe is dedicated to all of the vegetarian AIP converts. I get asked A LOT about how to transition to AIP after being a long-time vegetarian. It is not easy for some to start eating meat. And, as filled-to-the-gills the paleo and AIP world is with organ meat, I am here to give you a breathe of fresh air. A vegetarian dip.
I first started making vegan dip in college with my very close friend Mona. I was at Bastyr University studying nutrition, and while I was not a vegetarian then, we loved the lightness of the vegan dip we made at least once a week. It was full of steamed carrots, walnuts and garlic. Along with the vegan thai buffet on University Ave, we relished in all our newly found vegetarian food choices. I had just moved from the midwest after graduating college and there were no vegetarian or even creative food dishes I had been exposed to during my college years. In fact the only alternative cookbook I knew of at the time was The Moosewood Cookbook! That was a few years back now, but I evolved my old recipe for you to be AIP friendly!
This recipe is incredibly easy, hearty, creamy and flavorful. My favorite flavor combo was the pate on a cucumber slice with a sprinkle of lemon juice. Delish!!
So, for all of you vegetarians or former vegetarians (you know who you are..xo) who have written to me, this recipe is for you. No organ meat. Just a light, easy, fun recipe to keep in your fridge to keep your cucumbers happy. We ate these with Jackson Honest Chips Sweet Potato Chips too! They are AIP-friendly, made with organic sweet potatoes, salt and coconut oil. Totally worth buying online!! I am currently mildly obsessed with them. xo-jessica
- 2 heaping cups shitake mushrooms (use brown button mushrooms if you can't find shitake)
- 1 cup chopped onions
- 2 tsp. fresh thyme
- 1 tsp calvados (optional)
- 1/3 cup olive oil
- 2 cups diced carrots
- salt to taste
- In a cast iron skillet, lightly saute the onions, olive oil, carrots, calvados and shitakes (remove stems from mushrooms) for about 10 minutes on medium-low heat. Add thyme and saute for 5 minutes more. Taste a carrot and if it is soft and onions are starting to brown, add the whole pan of ingredients to a food processor. Add a big pinch or two of salt and blend until smooth. Taste again for salt. Be sure to scrape down sides of food processor to blend evenly. When smooth and creamy remove and store in airtight container for up to 3 days.
- Serve with vegetable root chips, cucumber slices, endive spears or apple slices. Squeeze a bit of fresh lemon juice on top of the pate for some extra flavor!
- *Calvados is apple brandy and is AIP approved. I cook the alcohol off in recipes and the great flavor is left behind!