Yin-Yang Thanksgiving Pâté
Author: 
Recipe type: Appetizer
Serves: 10-12
 
With a touch of playful sculpture, two tasty appetizer pates become one very striking presentation with an underlying, philosophical message: a balanced approach to everyday life. Accompany with whole-grain crackers or toasted pita wedges, or spoon into leaves of Belgian endive.
Ingredients
Carrot Pate
  • 1¼ cups chopped carrots
  • 1¼ cups chopped red bell pepper (about 1 large pepper)
  • 1 cup raw or roasted cashews or macadamia
  • 2 tablespoons plus 1 tablespoon freshly squeezed lemon juice
  • 1½ teaspoons minced peeled fresh ginger
  • ¾ teaspoon salt
  • ¼ teaspoon ground pepper
  • Pinch cayenne
Mushroom Pate
  • 1 pound cremini or button mushrooms, coarsely chopped
  • 1 small onion, coarsely chopped
  • 2 large cloves garlic, chopped
  • ¼ cup water
  • ½ cup walnuts
  • 1 tablespoon nutritional yeast flakes
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon salt
Instructions
  1. To make the carrot pâté, put the carrots, bell pepper, cashews, lemon juice, ginger, salt, pepper, and cayenne in a food processor. Process for 1 minute, or until smooth, stopping occasionally to scrape down the work bowl. Transfer to s small bowl and wash and dry the processor bowl.
  2. To make the mushroom pâté, cook and stir mushrooms, onion, garlic, and water in a large skillet over high heat for 3 or 4 minutes, or until the onion is transparent and the mushrooms are softened., Add 1 or more tablespoons of water as needed to prevent burning. There should be at least 1 tablespoon of liquid remaining in the pan.
  3. Transfer the mushroom mixture and remaining liquid into the food processor and add the walnuts, yeast flakes, lemon juice, sand salt. Process until smooth, stopping occasionally to scrape the work bowl.
  4. To assemble, remove 1 tablespoon of each pâté and set aside. Spoon the remaining mushroom pâté onto half of a dinner plate. Using the back of a soon, form half of the yin-yang symbol.
  5. Spoon remaining carrot pâté onto the plate and form the other half. Place the reserved tablespoon of each pâté into the widest portion of the opposite color. Smooth the edges to form a circle.
  6. Makes 3 cups.
Recipe by Pure Thyme at http://purethyme.com/2013/11/cookbook-review-and-giveaway-vegan-for-the-holidays.html