I’m feeling much better after my little pre-holiday funk, not stressed about tomorrow at all and had an easy half day at work and now a long holiday weekend full of family and food ahead, can’t complain about that! We will be having a chihuahua party here for the next two days watching my mom’s chihuahua while she’s out of town for Thanksgiving and he has been fighting with Miko for lap time with hubby.
There’s also been some tension among the three chihuahuas as they get settled, Leela had a few cranky episodes of charging Miko around the house.
And Miko chasing Leela.
With a few chihuahua stand offs.
Never a dull moment with these three! But I did get some quiet time in the kitchen dive into my jug of hemp seeds to create a new pate that’s simple, light, and healthy before tomorrow’s monster meal.
Ginger Hemp Pate
- 1 cup of shelled hemp seeds
- 1 large carrot or 3 small carrots, chopped
- 2 tbsp. tahini
- 2 tbsp. of fresh minced ginger
- 1 tbsp. miso paste
Place all ingredients into a food processor and process into a finely blended pate. Serve in raw wraps or on breads and crackers. Makes 4 servings.
For me, hemp seeds, carrots, and ginger are super foods full of versatile flavor and nutrients, I never get tired of using them in recipes. And this is a simple one with a basic list of ingredients that come together fast.
I used the pate in simple zucchini wraps stuffing sliced tomatoes and sprouted lentils with it.
It was a simple and fresh dinner, perfect way to end the short week.
Our Thanksgiving plans for tomorrow are very simple and relaxed having a small family gathering at my dad’s house and I’m only making a raw dessert to take – my favorite raw vegan pumpkin pie recipe. But it will be followed by another family gathering for “Thanksgiving 2” later this weekend and I still need to decide what to make for it. Eh, I’ll worry about that Friday!