Holiday Recipes

SPINACH AND PIMENTO PATÉ
Serves 8

¼ cup cashews
6 oz canned pimentos with liquid
1 Tbsp nutritional yeast
1 clove garlic
1 ½ Tbsp fresh lemon juice
¾ tsp fine sea salt
1/8 tsp ground nutmeg
¼ tsp ground black pepper
¼ tsp dried oregano
1 cup water
1 ½ Tbsp agar agar flakes or ½ Tbsp powdered agar agar

In a blender, combine the cashews, pimentos, yeast, garlic, lemon juice, salt, nutmeg, black pepper, oregano, and ¼ cup of the water and blend until smooth. In a small saucepan, bring the remaining ¾ cup water to a boil and whisk in the agar agar until thoroughly dissolved. Add to the mixture in the blender and blend until smooth.

Test the paté by placing a tablespoon full in the refrigerator or freezer for 3 to 5 minutes; it should set up and be firm in that time. If not, you will have to add more agar agar. Start with 1 teaspoon agar agar flakes dissolved in ¼ cup water.

Spinach Paté
¼ cup cashews
2 cups packed spinach leaves, blanched in boiling water for 1 minute
3 Tbsp fresh cilantro leaves
½ serrano chili, seeded and minced
½ tsp fine sea salt
1 cup water
1 Tbsp agar agar flakes or 1 ½ tsp powdered agar agar

In a blender, combine the cashews, spinach, cilantro, chile, salt, and ½ cup of the water and blend until smooth. In a small saucepan, bring the remaining ½ cup water to a boil and whisk in the agar agar. Continue whisking until thoroughly dissolved. Add to the blender and blend. Test the paté as above before using, adding more dissolved agar agar if necessary.

To Assemble
Pour half the Pimento Paté into an 8 x 5-inch loaf pan and refrigerate for 10 minutes. Pour half the Spinach Paté on top and refrigerate for 10 minutes. Repeat to make 2 more layers and refrigerate until firm. Serve with crostini or crackers.

Make it ahead: Cover tightly and refrigerate for up to 3 days.

Adapted from The Millennium Cookbook