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Nut and dill pâté with cranberry relish

This recipe was contains plenty of essential fatty known to help depression and anxiety.  It is a wonderful alternative to a meat pâté yet just as rich, delicious and versatile.  It was inspired from a recipe written by Rose Elliot, the ‘Delia Smith’ of Vegetarian cooking!

Serves 4

Preparation 20 minutes plus soaking
Cooking 15 minutes

For the cranberry relish
50g (2oz) dried cranberries
150ml (¼pt) red wine
1tsp olive oil
¼ tsp white mustard seeds
1tbs finely chopped onion
1 garlic clove, finely chopped
1tsp grated fresh root ginger
Pinch of chilli powder
2tsp agavy syrup
½ tbs cider vinegar
Salt to taste

75g (3oz) cashew nuts
125g (4oz) firm tofu, drained
1 garlic clove, crushed
4 tsp red miso
1tbs yeast flakes
1tsp tamari sauce
4tsp freshly squeezed lemon juice
3tbs chopped dill
4 springs of dill, to serve
Freshly ground black pepper

  1. First make the cranberry relish.  Put the cranberries into a bowl, cover with the wine and set aside.  Heat the olive oil in a small saucepan, add the mustard seeds, stir for a few seconds until they start to ‘pop’, then add the onion, garlic, ginger and chilli powder.  Cook over a gentle heat for about 5 minutes, or until the onion is tender.
  2. Add the cranberries and their liquid to the pan, along with the agavy syrup, cider vinegar and some salt.  Bring to the boil, then reduce the heat and simmer, uncovered, for a few minutes, until the liquid has reduced and is syrupy and the cranberries are tender.  Cool.  (This will keep, covered, in the refrigerator for up to 2 weeks.)
  3. For the pâté, cover the cashew nuts with cold water and leave to soak for 4-8 hours.  Drain.  Put into a food processor with the tofu, garlic, miso, yeast flakes, tamari, lemon juice and a good pinch of pepper and whiz to a very creamy pâté.  Scrape into a bowl, cover and set aside until required.
  4. To serve, stir the chopped dill and 4tbs of the cranberry relish into the pate.

Serve either on mini oat cakes topped cranberry sauce as a canapé or large oatcakes as a starter.

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