Garden Pâté

My daughter asked me the definition of pâté so I decided to look it up:
1 – a meat or fish pie or patty
2 – a spread of finely chopped or pureed seasoned meat <chicken liver pâté>
Well in this case, the title of this dish might be a bit misleading…unless I tell you that this recipe comes from a raw food recipe book, so there is NO meat in it.  I guess one might say that nuts take the place of meat for raw foodists.   I was looking for something a little different for lunch today.   It’s really amazing how creative you can get with salads.   Yes, you never have to eat the same salad twice.
Here is the recipe for Garden Pate which makes 4 servings.  I cut this recipe in half today and I ate both servings within a few hours of one another.  Recipe comes from Ani’s Raw Food Kitchen by Ani Phyo.
  • 1 cup almonds, dry
  • 1 TBS grated ginger
  • 2 cloves garlic
  • 1 tsp sea salt
  • 3 carrots
  • 2 stalks celery
  • 1/4 cup yellow onion
  • 2 TBS extra virgin olive oil
  • Juice of 1/2 lemon, about 1 TBS
  • 1/2 cup raisins
  1. Process almonds into a powder.  Empty into large bowl and set aside.
  2. Add all veggies and salt to food processor and pulse into small pieces.
  3. Add to almonds in bowl along with remaining ingredients and mix well.
  4. Scoop on a bed of greens or place into a lettuce leaf (or collard green leaf) to make a wrap.
I added 1/2 avocado.  This was so tasty that I didn’t add any additional dressing.
www.realfoodanddrinks.com