Skip to main content

Carrot Pâté Canapés #FreshTastyValentines #sponsor #giveaway


As my Fresh Tasty Valentines event enters its final stretch, I wanted to share a recipe from a new BenBella Vegan title: Dining at the Ravens by Jeff and Joan Stanford. I'm not going to say too much about it as I will be kicking off a blog tour for them on the 9th. Check back for that full review and another recipe then.

For this event, BenBella Vegan is providing a prize package that includes five different cookbooks from their 2015 publishing releases! One #FreshTastyValentines winner will receive a print copy of the following cookbooks: The Plant-Based JourneyDining at The RavensPlant-Powered FamiliesThe China Study Quick & Easy Cookbookand The Plant Pure Nation Cookbook. Enter the giveaway below!

Carrot Pâté Canapés 
makes 1-1/2 C of pâté
slightly adapted - recipe shared with permission

I selected an easy - and versatile - recipe. It was quick to put together and delicious slathered on crostini for my mini-boys and on cucumber slices for my currently gluten-free husband. All three of my valentines were excited. You can also just use it as a dip for crudités. 

Ingredients
Carrot Pâté
  • 1 1/2 C cashews
  • 1 C carrot, roughly chopped
  • 2 T tahini
  • 2 T red or white mellow miso (I used red)
  • 1 T gluten-free tamari
  • 1–2 T water
  • freshly ground salt
  • freshly ground pepper
  • fresh parsley, chopped, for garnish
  • black sesame seeds, for garnish
Canapés
  • crostini, bread, or crackers (I used sliced naan)
  • cucumber slices
  • fresh herbs for garnish, I used parsley

Procedure
Place all ingredients - except salt and pepper - in a blender and process. Add 1 T water and check texture. Add an additional tablespoon of water if the pâté is too thick to easily spread.

With a rubber spatula, scrape sides of the blender and continue to blend until a smooth paste is formed. Season to taste with salt and pepper, as needed. Store in the refrigerator until ready to use.

To serve, place a small smear of pâté on the bread or cucumber slice. Sprinkle with parsley and black sesame seeds.


Giveaway
Don't forget to check out the prizes and enter our #FreshTastyValentines Giveaway
HERE. You can win a prize package from BenBella Vegan!

*Disclosure: I received a complimentary cookbook from BenBella Vegan for the creation of this post. This is a sponsored post that contains affiliate links. Although this post is sponsored, all opinions are my own.*

Find BenBella Vegan
on the web
on Facebook
on Pinterest
on Instagram
and on Twitter

Today's #FreshTastyValentines Recipes

Comments

  1. Yum. I never really think about doing anything with carrots except sticks raw or roasting them. This looks delicious!

    ReplyDelete
  2. Quite interesting! I bet this was pretty good though, lots of healthy flavor.

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce