Recipe: Carrot Pâté

From Raven’s Restaurant at Stanford Inn by the Sea
Mendocino, Calif.

This recipe has great flavor and is perfect for a special reception. Serve as a dip or spread with crudité or crostini.

1½ cups cashew pieces
1 cup peeled and roughly chopped carrot
2 tablespoons tahini
2 tablespoons red or white mellow miso
1 tablespoon gluten-free tamari
1–2 tablespoons water
Salt and pepper to taste

1. Place all ingredients except salt and pepper in a high-speed blender and blend, starting with 1 tablespoon of water. Add an additional tablespoon of water if the mixture is too thick to easily spread.

2. With a rubber spatula, carefully scrape sides of the blender and continue to blend until a smooth paste is formed. Add salt and pepper to taste.

3. Store in the refrigerator until ready to use.

More from Tina Macuha

One Comment

  1. Karen says:

    If you don’t have a high speed blender, I suggest pureeing the carrots with water first, then adding the other ingredients.

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