• Welcome Widget

    You can edit the content that appears here by visiting your Widgets panel and modifying the current widgets there.

    Lorem ipsum no has veniam elaboraret constituam, ne nibh posidonium vel. Has ad quaeque omittantur, malis abhorreant eam no, qui cu minim placerat definitionem.

  • Gluten-free + Vegan Recipe | Beet, Fennel & Lime Pate

    by Molly Patrick on March 21, 2014

    Beets make rich, beautiful colorBecause sometimes you have beets and fennel in your fridge and you need to use them before they go bad.

    Peace, love and Pate.

    What You Need 

    • 1/2 cup cashews
    • 1/2 cup sunflower seeds
    • 2 small carrots, chopped into pieces
    • 1/4 of an average size beet, chopped
    • 1 heaping tablespoon chopped fennel
    • 2 tablespoons water
    • 2 tablespoons good quality olive oil
    • 3/4 teaspoon sea salt
    • 1 teaspoon lime juice

    How To Do It 

    •  Place the cashews and sunflower seeds in a bowl and cover them with enough water so that they are completely covered. Set aside and soak for 10 minutes.
    • Place the carrots, beet, fennel, water, olive oil, sea salt and lime juice in the food processor.
    • Drain the water from the cashews and sunflower seeds and put them into the food processor. Process until smooth, for about 5 minutes. You will need to stop the food processor and scrape down the sides intermittently so that the pate does not stick to the side of the food processor.
    • Chill for at least 15 minutes.
    • Serve with crackers or warm crusty bread.

    A splash of lime makes all the difference

    Beet, Fenned and lime pateIf you want more creative vegan ideas, check out my website,

    About Molly Patrick

    Molly has been helping people better their eating habits for over a decade. It is her great passion to assist and support people in developing a thriving lifestyle. She writes vegan cookbooks to share her passion and show just how varied and exciting plant based food can be. She loves to travel and is always inspired by the food of global cultures. Additionally, Molly has opened vegan restaurants in California, Texas and New Mexico. She is currently working on her 4th book. If she’s not in her kitchen you will find her behind her camera, in front of her computer, on her meditation pillow, in a yoga class or watching Parks and Rec (Side note: I promise I’m not snobby. I grew up in a teepee so that took care of any privileged or snobby attitude I might have. besides that, I’m not even good at yoga. It has been my lifelong dream to touch even my fingers to the mat in a forward bend. It still boggles me that I can’t do it given that my arms are disproportionately long). Check her out at

  • { 1 comment… read it below or add one }

    Tori G March 21, 2014 at 9:37 am

    mmm what an interesting recipe. Can’t wait to try it!


    Leave a Comment

    { 1 trackback }

    Previous post:

    Next post: