Monday, January 14, 2008

Raw Vegan Macadamia Nut Pâté

2 cups macadamia’s, soaked
1 tomato
1 cup bell pepper, chopped
1/3 cup basil, minced
1 tablespoon lemon juice
sea salt or himalayan pink salt

Mix all ingredients, except for the basil, with a handhold blender or food processor.
Add cayenne and salt to taste.
Add minced basil afterwards.

This pâté tastes great on a dehydrated cracker, in a wrap or in sushi, or with a salad.
You can keep it in the fridge for about 3 days.

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