8/25 Creamy Basil Pate
I love spreads and dips and I really love having them at the ready for when I need a fast sandwich or snack. This pate can be used for an appetizer, breakfast spread for bagels or savory pancakes or as a quick snack. It is light on ingredients and huge on flavor. It can be made and kept in the fridge for a week if it lasts that long. It is really tasty.
Photo By: S. Duquet
Creamy Basil Pate
By S. Duquet
Ingredients
1.5 C raw cashews soaked for at least one hour and drained
1 tsp nutritional yeast flakes or powder
Juice of 1 lemon
1 tsp water (or more if necessary)
1 packed cup of fresh basil
Photo By: S. Duquet
Make it Happen
~Pulse all ingredients in your food processor or blender until you reach a nice pate consistency, adding water as necessary.
~Chill and serve with crackers or veggies. Spread on a bagel, wrap or celery and enjoy this freshy fresh whole food spread.
Kale Trail Update
7.5 mile long run and I am not even joking. Last week we ran a total of 18.5 miles. I treated myself to a new “Running Girl” magnet for the KIA. Every time I walk up to the car in a parking lot I can hardly believe that it is my car with the sprightly running girl on the back. Luckily the other magnet says “go vegan” so I acquiesce that the car is mine. We tried the GU gels this time and thought they were very effective. We have now moved into the Body Glide territory. Evidently skin does not like to rub together for 7.5 miles in 90 degree heat. This felt more like a rite of passage to me than something to worry about. Runners use Body Glide. Yup, that’s me….a vegan runner.
Have a delicious day.
Tags: Body Glide, cashew basil pate, compassionate eating, cooking with herbs, Creamy Basil Pate, dairy free, going veg, Kale Trail update, Meatless Monday, plant based diet, plant strong, vegan appetizer, vegan challenge, vegan entertaining, vegan experience, vegan pate, vegan recipe, vegan transition, vegan wannabe, vegetarian entertaining
