This is a great base recipe to experiment with. Add it to pizza, have it as dip, spread it on a sandwich instead of mayo, have it be a layer in lasagna, go crazy with it and have fun! Easy to make and super yum.
Beet, Fennel, and Lime Pate [Vegan]
Ingredients
- 1/2 cup cashews
- 1/2 cup sunflower seeds
- 2 small carrots, chopped into pieces
- 1/4 of an average size beet, chopped
- 1 heaping tablespoon chopped fennel (use the bottom bulb part)
- 2 tablespoons water
- 2 tablespoons good quality olive oil
- 3/4 teaspoon sea salt
- 1 teaspoon lime juice
Preparation
- Place the cashews and sunflower seeds in a bowl and cover them with enough water so that they are completely covered. Set aside and soak for 10 minutes.
- Place the carrots, beets, fennel, water, olive oil, sea salt and lime juice in the food processor.
- Add the cashews and sunflower seeds to the food processor and process until smooth, about 5 minutes. You will need to stop the food processor and scrape down the sides intermittently so that the pate does not stick to the side of the food processor.
- Chill for at least 10 minutes.
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Beet Recipes -
Fennel Recipes -
Lime
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Nutritional Information
Total Calories: 976 | Total Carbs: 41 g | Total Fat: 85 g | Total Protein: 25 g | Total Sodium: 1689 g | Total Sugar: 11 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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About The Author
Molly Patrick
See My Recipes Molly Patrick is really damn good at motivating people to eat a whole food plant-based diet. Not only with delicious recipes and meal plans, but with her non-judgmental, inclusive, and kind approach. She is the co-founder of Clean Food Dirty Girl and holds a certificate in Plant-Based Nutrition.
She helps people prevent illness and disease with the food they eat so they don't have to treat illness and disease because of the food they eat.
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