Have I mentioned that my husband and I are moving? Yep, that's right, next week we're relocating from FL to Las Vegas so that he can pursue some new job opportunities. Vegas, Baby!!! Wow. I don't know what I'm going to do without the humidity.... except possibly a happy dance every time I go outside. Don't think I won't.
So in the spirit of moving, I'm trying to come up with some ideas for travel food. I make a delicious pate with soaked cashews and ginger so I decided to make a test batch tonight. Turned out perfectly. It pairs amazingly well with celery and carrot sticks, and even better with Sami's Garlic Millet Chips. You will need a food processor or a blender to process the ingredients into a creamy consistency.
Ingredients
2 c cashews, soaked for at least 1 hr and drained
1 large red bell pepper
1/2 white onion
3 garlic cloves
1/2 tsp ginger powder
approximately one teaspoon of dried basil (honestly i just gave it a few shakes)
1 tsp apple cider vinegar
Trocomare seasoning salt to taste
1 pro-biotic capsule (optional, it gives the pate a cheesy consistency)
Directions
So easy. Just add all ingredients to blender or food processor and blend until creamy. Enjoy!
Life is a Journey and Food is Medicine. Experimenting with gluten-free, refined sugar free, (mostly) vegan whole foods
ITS SOOOOO GOOD! Seriously its SOOO good!
ReplyDeleteDavids even going to try it! AWSOMENESS!
The wonder that is cashews! Oh hey i'm trying to invent a milk free, well istead of listing everything it won't have in it, it will be beth safe and deadly things free. Which means sticking to the basics. I will let you know how it goes. Is ur creamer recipe up yet?
Thanks Beth! Let me know how David likes it. Yea, cashews are incredible. So versatile! I haven't posted the creamer recipe yet, but now that we're settled in, I'm going to try to fine tune it. Hopefully I can post it within the next few days. Let me know exactly what "Beth Free" means. I'll try to keep you in mind when I'm developing new recipes.
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