This pate is delightfully reminiscent of a Church hosted "Friday Fish Fry" coleslaw. If you grew up in the Midwest, (where people are as friendly and loveable as Golden Retrievers), you will know the event I'm describing. The bright and crisp ingredients are enhanced by a tangy vinaigrette instead of masked in mayonnaise. This dish gets spice from the raw garlic...the health benefits of which are enormous; it is known to boost ones immune system and to contain antibacterial and anti-fungal properties. V told me that in Lithuania, he used to enjoy raw garlic slices with buttered homemade bread to thwart an impending illness.
Pate 4 carrots not peeled 4 stalks celery 1 cup cabbage 3 cloves garlic 1/2 cup olive oil 1/2 teaspoon salt 2-3 tablespoons raw honey 1/4 cup parsley 1/4 cup of vinegar (red wine, rice, or white wine) Combine all ingredients in a DECENT blender. Stop blender, and scrape sides as needed. If you have a s**tty blender (as I did growing up), just keep trying until the motor burns out, because this pate is amazing, and you deserve a new blender. Not to mention the fact that you're making something Vegan. You're awesome! Way to tend to the body! I admire your decision.
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M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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