Asparagus Pate

by Edward Daniel
Caption of Asparagus Pate. Image by Edward Daniel (c).

Asparagus Pate was inspired by a non-vegan friend of mine; I made this vegan version to show how easy it is to veganise dishes. What I love about this pate is that it is not overwhelmed by the paprika or lemon juice, which simply complement this dish.

Caption of Asparagus Pate. Image by Edward Daniel (c).
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Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 250g asparagus
  • 25g sunflower seeds
  • 25g pumpkin seeds
  • 50g cashews
  • ½ tsp sweet paprika
  • 1tsp lemon, juice
  • 2tbs olive oil
  • Pinch of salt

Instructions

  1. Soak the seeds and cashews in water for about 8 hours or overnight. Drain and place in a high-speed blender. Blend well.
  2. Tail the asparagus and add the remaining ingredients until fine to form a pate.
  3. Serve the asparagus with crackers or toast.

 

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