Things are getting wild around here in the evenings! Miko is so happy when we’re both home, he turns into a wild man tearing around the house, chasing our other chihuahua, and chomping on his toys.
He’s obsessed with his stuffed green toy that’s about the same size as him, so funny to watch him carry it around the house and try to jump up on the couch with it.
Smokey is not impressed, just thankful Miko is no longer obsessed with barking at and chasing her all over the house.
After a week of watching Dog Whisperer and practicing calm, assertive energy, Miko has made great progress in leaving our cats alone. But it’s been interesting watching his personality come out as he settles into our household, new little habits surface like making toys of dirty socks and stashing them in his bed. When we adopted him, the shelter said he could be up to five years old since they didn’t have a lot of history on him, but he acts like a puppy, or a much younger dog. He’s an adorable sweetie that seems to love everyone, not fearful at all.
With our temps finally cooling, eating a high raw diet can be a challenge since I tend to crave hotter, savory foods for dinner. But curry is a warm and comforting flavor to me hot or room temperature. And awhile back I saw a recipe for curry tuna salad that sounded fabulous. Only it wasn’t raw or vegan. I finally got around to raw-veganizing it just in time for the cooler weather with the intention of making it a hearty, protein heavy pate.
Raw Curry Pate
- 1/2 cup almonds
- 1/2 cup shelled hemp seeds
- 1 tsp. curry powder
- 1/8 tsp. red pepper flakes
- 1 tsp. soy sauce
- 1/2 tsp. garlic powder
- 2 tbsp. lemon juice
- 2 tbsp. nutritional yeast
- 1/4 cup water, as needed
- 1 green onion, chopped
- 1 carrot, grated (optional)
Place all ingredients, except carrot and onion, into a high speed blender. Blend to desired smoothness, may need a couple of minutes of blending on low to grind the unsoaked almonds, until it turns into a paste-like texture. Scoop mixture into a bowl and stir in the chopped onion and shredded carrot.
I used a cheese grater to shred the carrot and liked the added texture and flavor to the curry, but hubby wasn’t totally sold on it. You can leave the carrot out for a thinker, heartier texture.
I enjoyed it with some water crackers for a light dinner that would also work as an appetizer.
The pate would be excellent in nori wraps, collard green wraps, or even lettuce wraps.
Or great spread on bread or in a sandwich.
The curry flavor was nice and mild being savory and comforting, but not too heavy for those not totally in love with curry. And you can make a double batch to store in the fridge for a few days of creative, quick meals.