VEGGIE PATE for VEGANUARY 2020 💚🌿💚

Hello my Dearest Foodies,

Here we are at the beginning of NEW YEAR again and so is the POPULAR VEGANUARY!!! Now I would like to see your hands!!! Who is ready to take the PLEDGE this year??? You must admit that going VEGAN never been easier, with all the vegan options and recipes popping up in the supermarkets, restaurants and on Internet.

When I look back at the time of my early days, I didn't have all the answers about nutrition and everything I needed to know about how to be vegan. Since that time, which was back in 2007 a lot changed and everyone who is ready to go vegan get's the support and advise they need.

The VEGANUARY website is full of valuable information, so please check it out and if you have any questions, the Steemit Vegan Community is here for you, I am here for you and the FRUITS & VEGGIES MONDAY is here for you. Please do not hesitate and do it for your SOUL, for your HEALTH, for the PLANET and for the ANIMALS.

Besides, I have this delicious and highly nutrient VEGGIE PATE, that I hope you will like. It goes well with toast or crackers. It also goes well with my famous KALE SALAD!

VEGGIE PATE
Red Beet Pate with Quinoa, Mushrooms & Pine nuts
Vegan – Gluten Free
Author: Lena’s Vegan Living

INGREDIENTS
• Red beetroot 1
• Garlic 4 cloves
• Dried mushrooms ¼ cup (rinsed and soaked for 2 hours)
• Quinoa 1 cup (cooked)
• Canned chickpeas ½ cup (rinsed)
• Shallot onions 2 (minced)
• Cumin powder 1tbs
• Low sodium Tamari 1tbs
• Peppercorn blend to taste (grinned)
• Nutritional yeast 1tbs
• Organic yellow mustard 1tbs (or mustard of your choice)
• Walnuts ¼ cup (grinned)
• Pink Himalayan salt to taste
• Garlic powder to taste
• Fresh oregano to taste
• Grape seed oil 2tbs (or oil of your choice for frying)
• Pine nuts ¼ cup (roasted, to garnish)

PROCESS
• Preheat the oven to 375F
• Peal your beet and garlic and place it on aluminum foil.
• Lightly brush with oil, wrap it tightly and roast for 1 hour.
• In the meantime, sauté the onion with cumin powder and grinned peppercorns.
• Place pine nuts on hot frying pan and roast on each side for few seconds; It doesn’t take long, so be careful, do not burn. Set aside.
• Remove the beet from the oven, let it cool down, cut into 4 quarters and blend in a food processor including the garlic by pressing pulse button.
• Gradually keep adding the rest of the ingredients except oil, pine nuts and oregano.
• Adjust the taste; you may mix in some fresh oregano if you like.
• Remove from the blender to a mini cake form or container of your choice and cover with lid or plastic wrap.
• Place into refrigerator overnight or at least for 4 hours.
• Before serving, top with pine nuts and fresh oregano.

GURU SALAD
Kale with Red Cabbage, Walnuts & Pomegranate
Vegan - Gluten Free
Author: Lena’s Vegan Living

INGREDIENTS
• Kale 1 (remove the thick stems from each leaf, then cut the leaves into fine slices)
• Red Cabbage 1/4(sliced into fine slices)
• Walnuts 1/4 cup
• Pomegranate 1/4 cup

DRESSING
• Apple cider vinegar 1/4 cup
• Avocado oil 1/4 cup (or oil of your choice)
• Maple syrup 1/4 cup
• Garlic (minced or powder) 1tsp
Mix everything thoroughly in the bowl possibly with whisk.

Note: This amount is for more than one use. Store in a sealed jar and dry and cool pantry or cupboard.

PROCESS
• Add the sliced kale into big bowl with the sliced cabbage, add the dressing and toss thoroughly. When ready, top with walnuts and pomegranate seeds.