Thursday, May 26, 2011

Carrot Cashew Ginger Pate

This stuff is GREAT! It's a staple for me. I've always got some on hand. It's great for a party, or taking to dinner as an app when someone invites you for dinner. This is the halved recipe, because one person can only eat so much of it in 2 days. Maren and I actually got this recipe from a free sample stand at Whole Foods one time. Ever since, I'm absolutely addicted to the unique, bold, flavor and texture of this, and so is Shantelle. (Holler!) I wish I had a high quality blender/food processor though so I could make it more smooth. My little mini food processor ALMOST does a good job ;)


Carrot Cashew Ginger Pate

· 2 medium carrots

· ½ cup cashews

· 1 t fresh ginger

· 1 t minced garlic

· 2 ½ t lemon juice

· 1 t soy sauce/tamari

· 2 t EVOO

· Sea Salt

Blend all ingredients in a blender/food processor until a smooth paste forms. Dip baby carrots/wheat thins/pita chips/whatever in the pate and then EAT IT!!!

1 comment:

Rachel Feldman said...

when using nuts this way, it helps to soak them for an hour or so beforehand. they blend up much smoother.