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:

1. Break apart the English muffins at the center and toast. Place on a baking sheet and set aside.
2. 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.
3. 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.
4. 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

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