Thai Style Almond Pate – in cabbage cups

Any nut or seed is an awesome medium for making pate. I’ve done it before, I’ll do it again – however I’ve never used Thai notes as a base, and it’s a winner, so if you have these few ingredients on hand, some of which are standard kitchen condiments, you’ll be a winner too 😉
  • 1 cup raw almonds, soaked in water for upwards of 5 hours, at least 2, drain
  • 2 cloves garlic
  • 1 shallot
  • 1 inch piece ginger
  • 1/2 tsp dried chili flake
  • 2 Tbsp Tamari
  • juice of 1.5 – 2 limes
  • 1 Tbsp avocado oil
  • 1 Tbsp sweet Thai chili sauce
  • 2 Tbsp mint
  • 1 Tbsp lemon basil * feel free to use any kind of basil or omit if you don’t have
image_2Blend everything in a Cuisinart or food processor. I added chunks of yellow beet, Japanese turnip and a small kohlrabi I harvested from the garden, but this is optional. If you have any odds and ends like carrot, celery, kale  this is a great place to make use of them. They tend not to blend great if combined with the pate when it’s already uniform, so process first or after and mix together. Otherwise, enjoy just bigger chunks of veggies if you don’t mind.
Add to lettuce leaves or cabbage cups.

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