Chef Babette’s Spicy Purple Cabbage Pate
Persons
3
This recipe makes great use of any purple cabbage pulp you may have on hand from making our Get the Glow juice or Beet Green Machine. The flavor of the cabbage is brightened by the addition of chipotle powder, and agave nectar adds just the right amount of sweetness.
This is the perfect snack or party appetizer. Serve with brown rice crackers or sticks of celery,carrot or red bell pepper for dipping.
Ingredients
1 cup raw cashews, soaked 250 mL
1/4 cup diced red onion 60 mL
1/4 cup purple cabbage pulp 60 mL
1/4 cup distilled water 60 mL
1 tbsp raw agave nectar 15 mL
1 tbsp no-salt seasoning 15 mL
1 tsp tamari 5 mL
1/2 tsp chipotle chile powder 2 mL
Instructions
1. Using a food processor fitted with the metal blade, combine soaked cashews, onion, cabbage pulp, water, agave nectar, no-salt seasoning, tamari and chile powder. Process until it reaches a slightly grainy consistency.
2. Transfer to a serving bowl.
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