20 August 2012

Almond Veggie Pate

Recently, I have been toying with doing a raw food diet. I have book marked lots of recipes, checked out several books from the library, and I'm slowly starting to make more raw foods. I'm doing it mostly because I enjoy the challenge of making tasty food in nontraditional ways. Also, the arguments I have read for adding more raw foods to your diet seem to make sense to me.

I came across the following recipe and thought it looked good. I made a month or so ago and my husband and I still talk about it. Very tasty!

Adapted from Ani Phyo Website

3/4 cup almonds
1 cup cashews
1 T grated ginger
3 cloves garlic (this was a little high even for me and I love garlic, I would probably do two cloves next time)
1/2 cup grated carrots
1/4 cup chopped onions
1/3 cup dried plums
juice from 1/2 lemon
sriracha sauce

lettuce leafs
bean sprouts
carrot sticks

2 T orange champagne vinegar
1 T sugar
1 T water

Process the almonds and cashews until they are powdery. Add the rest of the ingredients and pulse until combined and the desired consistency. Adjust seasoning to taste.

Using lettuce as a wrap, place a tablespoon or two of the pate with the other toppings and eat.

For the dipping sauce, over low heat heat up the vinegar, sugar, and water until the sugar is dissolved, whisking continuously. Take off the heat and serve.


The original recipe called to wrap the pate up in nori, but the nori I had in my cupboard was a bit stale and chewy and after trying a few in the nori, we decided to just use lettuce as a vessel for the pate. My husband really enjoyed this.

He couldn't wait until I was done taking a photo!

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