Healthify your day with something oh-so-delicious!

Welcome once again to my kitchen, which I would always call heaven on earth! Today let me share with you a magical moment created by a wonderful mixture of 5 superb ingredients! I must admit, when I first tried and tasted my Mushroom Vegan Creamy Pate, my taste buds suddenly produced a party inside my mouth… I think I even started dancing for a moment! Believe me- it’s that good!

The creamy pate made of the crunchy cashew nuts and flavorful mushrooms achieved the perfect all time-snack!  It’s terrific when you serve it as a veggie or pita dipping, as a pasta sauce or plunk it atop your salads. You will even love it with vegan crackers, or as a sandwich spread that’s for sure! The texture, when blended, is so smooth and creamy and the taste is very enticing. The 100% plant-based ingredients make it even fresher and endlessly adaptable.

 

But wait, there’s more!!! =)

Let’s not forget how amazingly healthy this mouth-watering pate is, starting with the 2 major ingredients:

1. Mushrooms are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium, yet they provide important nutrients, such as:
– Selenium, which is a mineral that works as an antioxidant to protect body cells from damage that might lead to heart disease.
– Riboflavin, which helps maintain healthy red blood cells.

2. Cashew nuts have a lower fat content than most other nuts. It contains the heart-healthy monounsaturated fats. If you’re crazy about your heart, then go nuts!

Now it’s time to bring in the goodness and all the yummy-ness!

Mushroom Vegan Creamy Pate

Ingredients:
1/2 cup raw cashews
2 shallots, diced
2 cups mushrooms, sliced
2 tbsp red wine vinegar
2 tbsp purified water

Instructions:
1. Toast cashews in skillet over medium-high heat 2 to 3 minutes, or until beginning to brown, shaking pan constantly. Transfer to bowl or blender, and pulse until coarsely chopped.
2. Heat purified water in skillet over medium-high heat. Ad shallots, and sauté 3-4 minutes. Add mushrooms, and sauté 5 to 7 minutes or until softened. Remove from heat, and cool 5 minutes.
3. Add mushroom mixture and red wine vinegar to cashews in blender, and puree until nearly smooth. Season with sea salt and pepper, if desired, and serve warm or at room temperature

Questions: How can you get creative in serving this dish? What other healthy ingredient can you still add to this recipe? Do you have any requests for future Meatless Monday recipes?

Did this recipe speak to your palate? Take a look at my recipe page!

Connect with Vanessa:
Facebook
Twitter
Pinterest
Instagram @VanessaChamberlin

Make sure to subscribe to receive these weekly episodes, recipes, inspirations and a free copy of my eBook -Gratitude: A Plantfire 4-Course Meal – straight to your inbox!