sun-dried tomatoes are unrivaled ::::
There’s nothing better than sun-dried tomatoes to make a savory dish. I use this pâté as a dip for raw carrots, cucumbers, and celery. It’s also a nice sauce base in a pinch — a scoopful of the pâté in a warm pan with cream/plant milk rounds out a mix of stir-fry cruciferous vegetables, onions, seitan, or cooked pasta.
From the Six Hungry Feet blog (https://sixhungryfeet.com/sun-dried-tomato-pate-vegan-sobrasada/).
sun-dried tomato pâté
Author: story of a kitchen (mildly changed from the recipe from the Six Hungry Feet blog -- https://sixhungryfeet.com/sun-dried-tomato-pate-vegan-sobrasada/)
Recipe type: Appetizer
Prep time:
Total time:
Ingredients
- 100 g sun-dried tomatoes (dry ones, not the oil-packed) - I often use 85g instead because that’s the size of the package I buy. Also, check to see if there’s added salt. You may need to rinse well before using, if so.
- 70 g cashews, soaked for 20-30 min
- 1 tablespoon pine nuts, toasted
- 100 g roasted red sweet pepper
- 1 garlic clove, chopped
- 20 g extra virgin olive oil
- 2 teaspoons sweet paprika
- pinch of black pepper
- salt to taste
Instructions
- Soak the tomatoes in warm water for 30 minutes while soaking the cashews.
- Drain the tomato water (save it for another recipe - makes a great soup broth). Drain the cashew water (meh to save).
- Add the soaked sun-dried tomatoes in a blender or food processor.
- Add the rest of the ingredients and blend well, for a smooth consistency.
- Check for salt and pepper needs, and adjust.
- Eat as a dip with raw vegetables or stir into warm plant milk for a plant-based pasta sauce. Store in the refrigerator.
