25 karate pate

Yield: 1 Servings

Measure Ingredient
1/ 2 ts curry power
1¾ cup Cooked carrots
6 tablespoons Cashew butter
¼ cup Coarsely chopped cashews

from Quick & Easy Vegetarian Cookbook by MAnners & MAnners While carrots are cooking put 6T cashews in food processor & process into "butter". Over low heat saute onion & garlic until limp (it, not you), stirring occasionally. Stir in curry & cook a few more seconds. Process all but choppped cashews in food processor. Taste & add salt if needed. Add chopped cashews. Keep chilled. Bring to room temp for serving.

Posted to JEWISH-FOOD digest Volume 98 #014 by "Riva Bickel" <oreobabke@...> on Jan 8, 98

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