I took this to a recent dinner party, a little unsure whether anyone would go for it, wondering if I should tell my friends it’s a “raw carrot pate” which sounds so…healthy. I was in the middle of my late summer cleanse, and wanted to take a dish that would demonstrate through the taste buds how awesomely delish vegan cleansing could be.
One bite in, and everyone was going back for more, with accompanying mmm’s and oooh-what-is-this’s. I take delicious pleasure in watching non-cleansing, non-vegan, non-healthy-eating peeps enjoy really really healthy food. This recipe is easy-shmeasy, uses simple ingredients, and has been tested on a tough crowd for taste-worthiness. Enjoy! Oh, and if you have a sexier name for it, please shout it out – open to suggestions!
Raw Carrot Walnut Pate
- 4 large garden carrots, grated (approx 4 cups, packed)
- 4 handfuls organic walnuts (approx 2 cups)
- 1 small red pepper, diced
- 2 Tbsp miso (mild)
- 3 Tbsp nutritional yeast
- 2 tsp sea salt (or to taste)
- fresh ground pepper to taste
- 2 sprigs fresh garden rosemary (or any other fresh-picked herbs)
Blend everything in a cuisinart until smooth. Form into a block on a plate and refrigerate for an hour before serving to firm it up a bit. You’ll have extra, so just scoop into a bowl and reserve for another day. This goes great with endives as an elegant appetizer, makes a wonderful veggie dip, and spreads beautifully on crackers or bread.
Photos By Moira Nordholt – All Rights Reserved