Have I found the most versatile fridge companion, Veggie Pate. I have made this twice this past week because it worked so well bringing it to a potluck and people seemed to like it. Serve it with crackers and cut up veggies like cucumber. Wrap it in some lettuce for a fun lettuce wrap, or use nori rolls. Wrap it in sandwich wrap with other veggies or mix it with quinoa (I tried it with sprouted quinoa), add some other veggies, sprouts, avocado and lunch is served.
I got this recipe from Ani’s Raw Food Kitchen cookbook. I am trying to be careful about copyright infringement. You can find this recipe on her site though, link above. The recipe in her cookbook is a little different
1 cup Almonds, dry (I use dry almond meal)
1 tbsp Grated Ginger
1 tsp Sea Salt
3 Carrots, chopped
2 Stalks Celery, chopped
1/4 cup Yellow Onion, chopped (optional to yogi’s)
2 tbsp Olive Oil
1 tbsp fresh Lemon Juice
1/2 cup Raisins
How I have made it: Process the almonds or almond meal in a food processor until rough powder, put aside. Back in the food processor add the carrots, celery, ginger, onion, salt, process until small pieces. Add the raisins, almonds, lemon juice and olive oil, process until all ingredients incorporated and smooth. I pressed it into a bowl and sprinkled with Paprika. Ready to serve on whatever you like.
Eat Well, Be Well