The Stanford Inn by Sea is the stuff of dreams for vegan vacationers. Tucked away on the Mendocino coast in California, it’s the only vegan resort in the United States, and on top of offering amazing views (I mean, just look at the above photo), biking and canoeing excursions, relaxing massages, and more, it’s the home of one of North America’s finest vegan restaurants: The Ravens.
We’re so honored to be publishing Dining at The Ravens, featuring over 150 recipes that takes Ravens restaurant into your home. There’s still a month until Ravens is officially released, but we wanted to share an early look at it with you, through this elegant recipe for Carrot Pâté. We hope you enjoy, and keep an eye out in upcoming Bites newsletters for more on Dining at The Ravens!
This recipe has great flavor and is perfect for a special reception. Serve as a dip or spread with crudité or crostini.
Makes 1 1/2 cups
1 1/2 cups cashew pieces
1 cup peeled and roughly chopped carrot
2 tablespoons tahini
2 tablespoons red or white mellow miso
1 tablespoon gluten-free tamari
1–2 tablespoons water
Salt and pepper to taste
- Place all ingredients except salt and pepper in a high-speed blender and blend, starting with 1 tablespoon of water. Add an additional tablespoon of water if the mixture is too thick to easily spread.
- With a rubber spatula, carefully scrape sides of the blender and continue to blend until a smooth paste is formed. Add salt and pepper to taste.
- Store in the refrigerator until ready to use.