So happy the weekend is almost here, it’s been a long week recovering from last weekend’s half marathon and keeping busy at work. But it’s also WTF Thursday here where our kitchen is getting pretty low on fresh ingredients. It’s a fun opportunity to get creative with unexpected ingredients – most of the time. Since our rosemary plant is doing very well in the garden, I decided it should be tonight’s theme ingredient creating a pate that’s half almonds and half hemp seeds for a hearty and filling texture.
- 1/2 cup shelled hemp seeds
- 1/2 cup almonds
- 2 tbsp. apple cider vinegar
- 2 tbsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. turmeric
- 1 tbsp. of fresh minced rosemary
- 1 green onion, chopped
- 2 tbsp. nutritional yeast
- 1/4 cup water
Place all ingredients into a high speed blender and blend to desired texture, I went with slightly chunky. Makes 4 servings.
The pate is very thick, blending may require a couple of stop-and-stirs.
I used a heaping spoonful of it in a collard wrap with chopped cabbage and topped with leftover hemp dressing from last night’s fried green tomatoes.
The pate texture is very thick, perfect for wraps since it’s not runny or messy to pick up and eat. But it could also be blended to a smoother texture and used as a dip or spread.
The flavor is savory, rich, and warm – I just adore turmeric with rosemary, such a great combo for chilly weather.
And hopefully a good pre-run meal since I’m about to head out on a 3-mile run!