Friday, February 5, 2016

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

4 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

Share Buttons