Thursday, May 01, 2008

I am sure you will feign no surprise when I share the name of tonight's pate: Asparagus and Chickpea Pate. Yes, more asparagus, but enjoyed in an unusual way. A fantastic experiment.

-2 large bunches of green asparagus.
-1 cup of chick peas
-1/2 cup of pine nuts
-1 teaspoon of soy sauce
-cracked black pepper

How to: I roasted the asparagus for 30 minutes. I added the raw pine nuts and chickpeas to my food processor and pulsed them for a few minutes. I added the roasted asparagus and whirred at top speed. Cumin was the last addition. Yummy.

I also made a simple little dish of tofu, cucumber, tomato and mixed salad.


aTxVegn said...


Jennifer said...

Hey it's spring, you gotta take advantage of the asparagus while it's around and abundant. And the pate looks AWESOME!

Bianca said...

Eat all the asparagus you can while its in season. It gets pricey and not-as-flavorful after May.

pleasantly plump vegan said...

hey, asparagus is awesome, so eat it up!

Anonymous said...

Yum! Sorta like asparagus hummus, only not... yeah.

Alice (in Veganland) said...

I would try this, but let's face it, I will eat the roasted asparagus plain... I have no will force!

Anonymous said...

Woah I'm totally going to make this pate for my boyfriend's parents tomorrow. I just had the idea that an asparagus and fava version might be nice, too.