I wanted to share a couple more of my favorite raw pates.  They are simple to make, easily digested, full of flavor and very satisfying.  They go great over salad, used as dips, filled in a wrap or spread over a sandwich.  My Carrot Nut Pate is a bit sweeter but mixed with a great pine nut basil dressing and is a great substitute for tuna salad.  The Tahini Dill Pate is very tangy and flavorful.  Enjoy…

CARROT NUT PATE

Ingredients: 

• 3 cups carrots, chopped             
• ½ cup red onion, chopped
• 1 red bell pepper, chopped
• 2 celery stalks, chopped
• ½ cup parsley, finely chopped
• 1/4 tsp Celtic Sea Salt
• 1 Tbsp onion powder
• 1 recipe of “Nutty Thousand Island” dressing below

Directions:

1. Combine all of the vegetables into a food processor and pulse chop keeping the mixture slightly chunky and not completely pureed.
2. Add the ground veggies to a bowl and stir in the spices.
3. Make the “Thousand Island” dressing and mix it in with the carrot mixture.
4. Serve on a salad, in a sandwich or as a dip.
5. Refrigerate.
6. Makes  7-8 cups

RAW NUTTY THOUSAND ISLAND DRESSING

Ingredients: 

• 1½ cups pine nuts, soaked 2-4 hours
• 1 green onion, chopped
• 1/4 cup chopped red onion
• 3 roma tomatoes, chopped
• 1/3 cup lemon juice
• 1/4 cup chopped kalamata or green olives
• 2 tsp onion powder
• ½ tsp garlic powder
• 10 basil leaves, chopped
• 2 Tbsp fresh parsley, chopped
• 2 Tbsp Nama Shoyu, Tamari or Coconut Aminos
• Celtic Sea Salt to taste

Directions:

1. Blend all of the ingredients on high for 30 seconds. 
2. Pour the dressing into a jar and refrigerate.
3. Makes about 2 1/4 cups.

TAHINI DILL PATE

Ingredients:

• 2 celery stalks, chopped
• 2 large carrots, chopped
• 2 green onions, chopped
• ½ onion, chopped
• ½ cup fresh dill
• ½ cup parsley, chopped

Sauce:

• ½ cup tahini
• 1/3 cup lemon juice
• 2 Tbsp Tamari sauce, Nama Shoyu or Coconut Aminos
• ½ tsp Celtic Sea Salt
• 1/3 cup filtered warm water       

Directions:

1. Combine the sauce ingredients in a blender on high for 30 seconds.
2. Process the vegetables together in a food processor until pureed.
3. Mix the vegetable mixture with half of the sauce in a bowl and stir well.
4. Taste and add more sauce as desired.  Refrigerate.
5. Makes 3-4 cups

Related posts:

1. Dressings that make the Salad!
2. Quick & Yummy Almond Pate
3. My 3 Staples: Raw Sunflower, Cashew Dill & Almond Dip!
4. Raw Carrot Cake Cookies – My Favorite
5. Food Journal Day 2: Bites of this and that!