Chive Pâté (Cashew and Sunflower Seed Dip/Spread)

Chive Pâté (Cashew and Sunflower Seed Dip/Spread)

(Makes about 2 Cups) – Vegan, Gluten-Free, Soy-Free, Almost Raw
IMG_5885
While I was in the process of creating a recipe the other day (Chive Sauce for Potato Cakes) there was a point during the recipe development that I needed to add a little more water since I was creating a sauce and all. Just before adding more water at that moment the consistency resembled Pâté to me, so I made a mental note at that moment that I wanted to remake the recipe as a Pâté. This dip is phenomenal on crackers, tortilla chips, pretzels, celery etc. Warning – this is addicting. 🙂  Enjoy!

Ingredients:
1 Cup Cashews, soaked
Juice of ½ Lemon
1 Tsp Sea Salt
1 Tsp Apple Cider Vinegar
3-4 Garlic Cloves, chopped
2 ½ Tbsp Nutritional Yeast
½ Cup Sunflower Seeds
(.75 oz) Chives, chopped (abt ½ cup packed chopped)
½ Cup Water

Directions:
-Soak cashews, I soaked for about 1 hr or overnight, then rinse and drain.
-Combine all ingredients in high-speed blender (I used my nutribullet). Refrigerate for a couple hours, if you can resist, to allow it to firm up. Serve and Enjoy!
IMG_5877

IMG_5882

Chive Pâté (Cashew and Sunflower Seed Dip/Spread)

  • Servings: Makes about 2 Cups~Vegan, Gluten-Free, Soy-Free, Almost Raw (Nutritional Yeast)
  • Difficulty: Easy
  • Print

Credit: VeganRescue.com

Ingredients:
1 Cup Cashews, soaked
Juice of ½ Lemon
1 Tsp Sea Salt
1 Tsp Apple Cider Vinegar
3-4 Garlic Cloves, chopped
2 ½ Tbsp Nutritional Yeast
½ Cup Sunflower Seeds
(.75 oz) Chives, chopped (abt ½ cup packed chopped)
½ Cup Water

Directions:
-Soak cashews, I soaked for about 1 hr or overnight, then rinse and drain.
-Combine all ingredients in high-speed blender (I used my nutribullet). Refrigerate for a couple hours, if you can resist, to allow it to firm up. Serve and Enjoy!

Advertisements

Kiwi Parfait

Kiwi Parfait – Raw
(Serves 4) – Vegan, Raw, Gluten-Free
IMG_4616

K for Kiwi! Kiwis are loaded with Vitamin C as well as antioxidants, dietary fiber and potassium. I love when ‘mistakes’ happen in the kitchen and creates something new and better! Originally when I created this recipe, I envisioned a layer of coconut milk with chia seeds, however, the coconut milk coupled with the chia seeds didn’t set as I intended – it was very loose. The cashew/macadamia cream goes a long way, it turned out that I didn’t really need the additional cream after all. – I still made the coconut whipped cream as a topping, you can easily omit. So with regards to the ‘mistake’ there’s no way I was to get rid of the coconut milk or the precious vanilla beans I used…so I made ice cream! Enjoy – I’ll be sharing my coconut ice cream shortly. 🙂
IMG_4617
Ingredients:
6-8 Kiwi, chopped
1 Cup Cashews, soaked
½ Cup Macadamia Nuts, soaked
1 Cup Water
½ Vanilla Bean, scraped
3 Tbsp Blue Agave Nectar, divided
1 Can ( 13.5 oz) Coconut Milk Whipped Cream, optional (omit for raw)
Raw Walnuts, optional

Directions:
-Soak nuts for at least 3 hours. Rinse and Drain.
-Blend nuts, water and 2 Tbsp Agave in high-speed blender for about 3 minutes until creamy and smooth. Remove then place in bowl, cover and refrigerate overnight.
IMG_4581
-Split the Vanilla bean open and scrap the pod to remove the seeds.
IMG_4574
[At this point to keep the recipe raw – just add the vanilla bean to the cashew ‘yogurt’] or add coconut whipped cream to top.

Easy Coconut Whipped Cream:
-Refrigerate can of Coconut milk overnight. Remove from refrigerator – open can: cream should have separated from coconut water.
IMG_4604
-Remove the cream and reserve the water/liquid for smoothie or other preparation.
IMG_4605
-Add the cream to a bowl with vanilla beans and 1 Tbsp Agave then whip with hand mixer.
IMG_4608

Coconut Whipped Cream!

IMG_4613

-Begin to layer parfait: Kiwi, Cashew/Macadamia cream, Walnuts-optional. (I use 1 to 2 kiwis per parfait. You can top with coconut cream, if using.

K

Roasted Rosemary Mixed Nuts

Roasted Mixed Nuts

These are a delicious and satisfying snack. All the flavors meld together and they are just superb while they are still warm. This is a large batch of roasted mixed nuts and makes about 40 (1/4 Cup) servings combined. We surely eat more than ¼ cup [chuckle].
IMG_2769
Ingredients:

1 pkg (14oz) Peanuts
1 pkg (9oz) Raw Cashews
1 pkg (9.5) Raw Almonds
1 pkg (7oz) Walnuts
2 Tbsp Earth Balance (Vegan Butter)
1 Tsp Cayenne Pepper
2 sprigs fresh Rosemary, removed from stems, chopped roughly (about 2 Tbsp)
2 Tsp Brown Sugar
2 Tbsp Raw Blue Agave
2 Tsp Sea Salt
½ Tsp Cinnamon

Directions:
-Preheat oven 375 degrees.
-In a large bowl toss raw nuts to combine. Spread evenly on an ungreased baking sheet (2) – I used two.
IMG_2747
-Roast in oven for 10-12 minutes. – I give them a shake halfway through so they roast evenly.
-While nuts are roasting in large bowl add: Earth Balance, Cayenne Pepper, Rosemary, Brown Sugar, Agave, Salt and Cinnamon. –You can use all brown sugar or all agave as the sweetener if you prefer to adjust.
IMG_2764
-After nuts have been roasted add them directly to mixture while they are hot. Enjoy!
Great for a party or store in airtight container (room temp or in refrigerator) and pack them for lunch to snack on.
RosemaryVeganRescue.jpg