For a simple yet effective starter or even a side look no further than this Mexican Pâté from Whole Food Heaven. This husband and wife duo are a force to be reckoned with when it comes to top notch vegetarian and vegan food and this pâté will pack a punch flavour wise. What could be more simple than simply blitzing everything together and serving?
Here at Idle HQ we have decided to give you something a little different. Other than Bonfire Night, the 5th of November is host to something else, Men Make Dinner Day. This day is purely dedicated to men making the dinner for their friends or partners, so it's time to put your apron on, cook up a storm in the kitchen and get your creative hats on because you'll want to cook to impress!
Men Make Dinner Day was started by Sandy Sharkey and she's been pushing men off of the sofa and into the kitchen to their partners' cries of joy. So lads, put down the beer and the remote and pick up a whisk, you never know, you may even like it!
We have teamed up with some of the best restaurants, food bloggers and chefs to create a fantastic e-Book filled with amazing recipes from mac and cheese to haute cuisine - so whether you're feeling fancy or like to keep it simple then there is a recipe in this book for you.
Mexican Pâté (V)
Once you’ve got all the ingredients soaked – we tend just to put everything in water before we go to bed so that it’s ready in the morning – this is a quick way to enjoy some raw food. It will keep for about three days once made. It’s very versatile and you can enjoy it as a dip or with raw crackers or even in a sandwich or tacos if you’re not worried about keeping the whole thing raw. You can buy a jar of miso at health-food stores and it adds such depth to this pâté – and indeed, to many other dishes. It’s a great ingredient to discover and one of our fridge staples!
- 75g almonds, soaked
- 150g 1 cup sunflower seeds, soaked
- 75g walnuts, soaked
- 1⁄2 small red onion, roughly chopped
- 1 tomato, roughly chopped
- a handful of fresh coriander leaves
- a handful of fresh flat-leaf parsley
- 75g 1⁄2 cup brown rice
- 1 tsp brown rice miso
- 1 yellow pepper, deseeded and roughly chopped
- A pinch of ground cumin
- 1⁄2 garlic clove • a handful of sun-dried tomatoes, roughly chopped
- 1⁄2 chipotle chilli, soaked
Blend everything together in food processor, adding a little water if necessary to achieve a well-mixed pâté that still has a little texture.