| Carrot Pate
2 pounds of carrots, peeled
4 large garlic cloves
1 1/2 teaspoon of oregano
3/4 teaspoon of cumin
1 teaspoon of dried coriander or cilantro
1/4 teaspoon of hot red pepper flakes
1/4 teaspoon of black pepper
1 teaspoon of salt
1 1/2 tablespoon of sherry vinegar or red wine vinegar
1/2 cup of olive oil
2 teaspoons of chopped fresh parsley
Slice carrots in rounds and boil in salted water until firm tender 8-10 minutes. Drain and put in a glass bowl. In a blender add next 7 ingredients and blend. Slowly add oil and vinegar in a steady stream, then pour over carrots. Marinate for at least 2 hours or overnight. Put in food processor and process as much as you like.
Carrot Pate
1 tablespoon of olive oil
1 small onion, finely chopped
3 medium carrots, sliced (1/2 lb.)
1/4 cup of water
1/4 cup of orange juice
1 tablespoon of grated orange rind
1/8 teaspoon of salt
1/2 teaspoon of pepper
1/8 teaspoon of curry powder
2 tablespoons of mayonnaise
1 teaspoon of (wet) mustard
Heat oil in 8 inch skillet; add onion and cook until tender, about 7 minutes. Stir in carrots, orange juice, rind, salt, pepper, curry and water. Cover and let simmer until carrots are tender (about 8 minutes). Uncover and stir; cook about 5 more minutes. Cool slightly. Mix in food processor or blender until smooth. Add mayonnaise and mustard. Refrigerate several hours or overnight. Carrot Almond Pate
1 1/2 cup of almonds
2 cups of grated carrots, chopped fine
2 tablespoons of tamari
1 to 1 1/2 cup of water
3 tablespoons of egg-less soy mayonnaise
Blend almonds into a nut meal (raw and roasted will give different tastes). Blend in remaining ingredients until smooth, adding water to desired thickness. Let sit in refrigerator about 30 minutes before serving. Can be used as a dip for, or served on top of, crackers and raw vegetable slices as a canapé. |
Basic-Recipes.com
| 
|