<\/p>\n

Cashew Roast Garlic Pate<\/strong><\/em><\/p>\n

Makes:<\/strong><\/p>\n

\n
• 2 and 1\/2 cups<\/li>\n<\/ul>\n

  Ingredients:<\/strong><\/p>\n

  \n
  • 1 bulb garlic<\/li>\n
  • 1\/4 cup olive oil<\/li>\n
  • 1 cup raw cashews<\/li>\n
  • 1 cup canned white beans (Cannelli)<\/li>\n
  • 1\/4 cup plant milk – unsweetened<\/li>\n
  • 3 tbsp Nutritional yeast<\/li>\n
  • 1 tsp salt<\/li>\n<\/ul>\n

    Directions:<\/strong><\/p>\n

    \n
    1. Separate cloves and peel.<\/li>\n
    2. Roast in 150’c oven in a small dish covered in the oil for 20 mins.<\/li>\n
    3. Once cool, blend oil and garlic with all ingredients and process till smooth.<\/li>\n
    4. Refrigerate and serve with crudites, crackers and toasted flat bread.<\/li>\n<\/ol>\n

       Serve both with Veggie slices and strips of Pita bread (brush the bread with olive oil and toast in a 150’c oven for 5-10 mins.)<\/p>\n

       ---

       \n

       Hazelnut Dip<\/strong><\/em><\/p>\n

       Makes:<\/strong><\/p>\n

       \n
       • about 1 and 1\/2 cups.<\/li>\n<\/ul>\n

         Ingredients:<\/strong><\/p>\n

         \n
         • 1 and 1\/4 cup Hazelnuts<\/li>\n
         • 1 can 400gm Tomatoes (chopped) -Strained<\/li>\n
         • 1\/4 cup fresh parsley<\/li>\n
         • 2 tbsp Sherry Vinegar or Pomegranate vinegar\/molasses<\/li>\n
         • 4 Tbsp Extra Virgin Olive Oil<\/li>\n
         • 4 cloves garlic minced<\/li>\n
         • 1 tsp Hungarian Hot paprika<\/li>\n
         • 1 tsp Sea Salt<\/li>\n
         • 1 tsp Agave<\/li>\n
         • 1\/2 tsp cayenne<\/li>\n<\/ul>\n

           Directions:<\/strong><\/p>\n

           \n
           1. Soak Hazelnuts in boiling water to remove bitterness, let then soak till coo<\/li>\n
           2. Rinse in cold water and repeat hot water soak once more<\/li>\n
           3. Spread hazelnuts on tea towel to dry off\/cool down<\/li>\n
           4. Process nuts in a blender till finely ground<\/li>\n
           5. Add all other ingredients and blend well<\/li>\n
           6. Store in the fridge to allow flavours to develop<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

              Cashew Roast Garlic Pate Makes: 2 and 1\/2 cups Ingredients: 1 bulb garlic 1\/4 cup olive oil 1 cup raw cashews 1 cup canned white beans (Cannelli) 1\/4 cup plant milk – unsweetened 3 tbsp Nutritional yeast 1 tsp salt Directions: Separate cloves and peel. Roast in 150’c oven in a small dish covered in […]<\/p>\n","protected":false},"author":7,"featured_media":963,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[106],"tags":[],"yoast_head":"\n