I like to be fancy sometimes. It goes all the way back to when I was four and I insisted that all of my swimsuits have ruffles. My mother encouraged my love of all things fancy by using cookie cutters to cut out most of my sandwiches as a child (at the very least, she would remove the crusts), so my memories of childhood lunches include egg-salad sandwiches shaped like bunny rabbits and bolonga (I know, ewwwwww!) sandwiches in the shape of a heart. In my 20′s, I told my best friend that “I am so glamorous, I piss glitter” (we were drinking champagne and watching Mean Girls and it made so much more sense at the time), a statement that earned me a nickname that I don’t care to share right now.
Even today, in my much more grounded 30′s, I still try to be fancy on occasion. I like to wear high heels. When the groomer attaches a little bow to Samantha’s collar, I leave it on for awhile (much to Sam’s dismay) because it’s so darn cute. I try to make a nice presentation of the food I prepare, just because it makes the meal just a little more exciting. This includes snacks. Recently, I took a normal Saturday afternoon snack and turned it into a fancy appetizer, fit for a party.
What would normally be hummus became a Carrot Cashew Pâté. When I would have normally prepared some assorted veggies for dipping, cucumber slices became platforms for this delicious spread. The pâté combines a savoriness from the Bragg Liquid Aminos with sweetness from the carrots and nuttiness from the cashews, a taste that is terribly addiciting. Served upon crisp, refreshing cucumber slices and topped with crunchy pieces of cashews, this little afternoon snack made us feel like we should be a little more dressed up for the occasion.
This pâté works perfectly as a sandwich spread and also as a dip for veggies and crackers for those casual times when your hummus needs a break. Whether you’re feeling fancy or not, this pâté will definitely put a little glamour in your life!
CARROT CASHEW PÂTÉ
- 1 cup grated carrot
- 1 cup raw cashews, soaked for about 1 hour
- 2 T Bragg Liquid Aminos
- 1 tsp lemon juice
- ½ tsp white miso
- ½ tsp thyme
- ½ tsp paprika
- salt and pepper to taste.
- In the bowl of a food processor, combine the carrots and cashews and process for about 1 minute. Add the remainder of the ingredients and process until smooth.
- Let chill 1 hour prior to serving to allow the flavors to fully marry. Serve by itself as a dip for bread, pita, crackers, or vegetable crudité; or use for a canapé spread.
CARROT CASHEW PÂTÉ CUCUMBER CANAPÉ
- 1 recipe of carrot cashew pâté
- 1 cucumber, sliced
- ¼ cup toasted cashews, finely chopped
- Spoon about 1 heaping tablespoon of pâté onto each cucumber slice. Sprinkle cashew pieces on top of each. Serve cold. Enjoy!
All Photos taken by Chris Miller
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