3 cups sunchokes (Jerusalem artichokes)
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded parmesan
1/2 cup minced parsley
2 cloves minced garlic
1 sheet toasted Sushi Nori
1 cup fresh cooked shrimp
Scrub several tubers of sunchokes, equivalent to about 3 cups. Cut into chunks for cooking. It’s not necessary to peel. Boil or steam until soft when pierced with a fork.
Place the cooked sunchokes in a food processor with the mayonnaise, sour cream, parmesan, parsley and garlic. Cut 1/2 sheet of Nori into about 1 inch strips with scissors and drop into the food processor. Blend until smooth. Add the shrimp and blend until just barely minced. Pour the dip into and oven proof serving bowl. Heat in the microwave or oven until bubbling. Cut thin strips of triangle shaped Nori with scissors. Arrange attractively on the surface (such as a radial sun pattern).
Serve warm with crackers.
1 package sprouted wheat tortillas (or other type of flour tortillas)
2 egg whites
1/4 cup vegetable oil
1 cup of mixed pumpkin seeds, pine nuts, and sunflower seeds (all shelled)
salt and chipotle powder to taste (or other chile powder)
Cut the tortillas into triangles and other shapes so that they are cracker size. Brush the bottom side with oil. Whip the egg whites just enough so that the mixture is spreadable with a brush. Stir some of the egg white into the seeds and nuts so that they will become glazed when baked. Thinly brush egg whites onto the top side of each tortilla piece. Sprinkle a few of the seeds and nuts onto each tortilla piece. Then sprinkle with salt and chipotle powder (go lightly with the hot chipotle). Lay the tortilla crackers in a single layer on an oiled cookie sheet. Bake in a 350 degree oven until crisp.