Garden and Sea Pâté
[Vegan, Raw]
Author Bio
Kelly is a passionate writer and raw/vegan chef who combines her love of writing with...
Kelly is a passionate writer and raw/vegan chef who combines her love of writing with her forays into health and wellness. Kelly has traveled and worked extensively across the world in health resorts, detox centers, raw food restaurants and wellness retreats, sharing ways to live simply, mindfully and sustainably.
Her work is regularly published in print media and online, as well as her own website, Raw By Nature, which offers vibrant nourishing recipes and information about plant-based living. A gypsy heart and lover of nature, Kelly finds inspiration in the world around her and translates her visions into whimsical stories and edible creations Read more about Kelly Fielding
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Garden and Sea Pâté [Vegan, Raw]
I find pâtés to be something really useful to have in the fridge. They can be used as a topping for raw crackers, as a dip for sliced vegetables, or as a filling for various leafy green wraps or nori rolls. This is a simple almond based pâté that is...
I find pâtés to be something really useful to have in the fridge. They can be used as a topping for raw crackers, as a dip for sliced vegetables, or as a filling for various leafy green wraps or nori rolls. This is a simple almond based pâté that is versatile, simple and has loads of flavor.
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Ingredients You Need for Garden and Sea Pâté [Vegan, Raw]
How to Prepare Garden and Sea Pâté [Vegan, Raw]
- Soak and strain the almonds. Place the nuts in a food processor and pulse until the nuts break down. Add the carrot, celery, spring onions, garlic and ginger and continue to process until they break down and begin to combine.
- Add all other ingredients and process until the pâté is smooth and creamy. You can add a little water if need be.
- I love this pâté on crackers or even inside half an avocado and eaten with a spoon! Be creative and have fun!
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