pate
Basil Pignoli Paste
Submitted by Mopoke on December 11, 2007 - 12:22am
Servings:
Makes about two cups..A winner: a creamy, tangy morish, paste redolent with fresh basil, that can be tweaked to taste and has a variety of applications. Serve with crudite, on crackers, as topping and more…
Macadamia-Leek Spread
Submitted by karriej on September 13, 2007 - 7:37am
Servings:
Makes about 2 cupsI was ispired to make this recipe at home after trying all the wonderful spouted nut pates at the raw restaurant Universo Organico in Rio de Janeiro. This was my favorite. This is not sprouted because I haven’t quite reached that level in my own raw food preperation but if you know how, I suggest go for it. Also besides being a wonderful pate I used it as filling for a lasagna because it has a kind of ricotta cheese texture and taste to me.
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Easy Cheesy Brazilian Pate
Submitted by lauraj on August 7, 2007 - 10:27pm
Servings:
2-4 svgsI don’t usually eat nuts. But on a day like today, I felt a sudden major craving. I had these ingredients on hand, and in a frenzy, I processed everything together into a smooth pate, adjusted the taste to my preference, and served on cool, crispy, fresh organic celery stalks. It really hit the spot and nixed my cooked food cravings, with a satisfying, cheesy flavor (well, as cheesy as raw gets, anyway). Pretty tasty for a practically 2 second prep time!
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Luv's Curry Pate
Submitted by luv-2B-raw on July 31, 2007 - 8:08pm
Servings:
Serves 1-2 Depending on how hungry you are!This is a very delicious pate that is quick and easy to make. It’s very filling and satisfying and can be used lots of different ways. (Suggestions: on a bed of grated vegies or greens with chopped tomatoes on top; as a dip with raw chips, crackers, or vegie slices; or as a sandwich on dehydrated bread or rolled up in a collard leaf)
DilL nUt pATTé
Submitted by Nagev on June 29, 2007 - 7:12pm
Servings:
one cupGreat nut patté I made for dinner. Spread it on my salad and kholrabi slices!
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