2 cups macadamia’s, soaked
1 tomato
1 cup bell pepper, chopped
1/3 cup basil, minced
1 tablespoon lemon juice
cayenne
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.
Monday, January 14, 2008
Raw Vegan Macadamia Nut Pâté
Geplaatst door Annet van Dorsser op 10:45 AM
Labels: A3 nutmilks and paté's, A4 salads, A6 main dishes
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