Veggie Pate Delight

This is an incredible recipe I got when I attended a FREE cooking class at my local Whole Foods. The class was a vegan class and was taught by Melissa Costello of Karma Chow. She is a vegan personal chef, teaches classes, etc. Below is an INCREDIBLE recipe that she whipped up for us......it was easy and delicious. Perfect for a summer BBQ or potluck. Enjoy!!

1 Cup of Raw Pumpkin Seeds, soaked
1 Cup of Raw Sunflower Seeds, soaked
1/2 Cup of Raw Tahini
1 Carrot- peeled & roughly chopped
½ Red Pepper, seeded & chopped into chunks
1-3 Garlic Cloves (depends on your taste)
1 fresh Jalapeño or ½ tsp cayenne pepper
1 bunch Basil
1/2 Cup of Olive Oil (or desired consistency)
1/4 Cup of fresh squeezed lemon juice
1 TBL Maple Syrup or Agave Nectar
1 TBL Apple Cider Vinegar, raw
1 TBL Braggs or Nama Shoyu or Wheat Free Tamari
1 tsp Cumin

Soak seeds overnight, rinse & drain. In a food processor using an S- Blade, chop garlic, jalapeño,
carrot, red pepper & basil. After the blade can’t chop anymore add 1/2 the oil and 1/2 the lemon juice. Now add seeds. Grind until smooth. Add Bragg’s, cumin and the remaining oil and lemon juice. Add more oil if it is not creamy enough. Be sure to use a spatula or spoon to scrape the sides of the cup back into the mix. When finished put in a covered container and chill for a couple hours. This Pate gets better after a day when flavors begin to infuse together. Adjust seasonings according to your personal taste. Serve with veggies &/or flax crackers

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