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Curried Sunflower Pate and Roasted Beet Salad

Lately, I've been really sucking at making sure I have lunch for work. Usually my plan is to save a serving of dinner for my lunch the next day, but when you've got a house full of hungry people every night during the dinner hour, that can be hard. I'm not really complaining about that though. I get off watching people eat my food. Especially when they like it. What's even better is most of the people I feed have never experienced vegetables in this way - ya know? tasty! They're used to canned green beans and frozen medleys and think all veggies are flavorless, mounds-of-mush that they have to eat to get dessert. Watching that veggie spark in their eyes when they try dishes that are comprised of foods they "hate," is always satisfying.

With this dish I found out it's not just my hungry friends that are expanding their veggie minds - it's my animals too. See this dish was born out of desperation. I was tired of eating out everyday for lunch and really just wanted some of my food. I was running late for work and the fridge was barren except for some beets I roasted a few days before to extend their fridge life and some sunflower seeds. The concept was born. I peeled the beets (2 to be exact), did a quick soak on the sunflower seeds and ran to the bathroom to brush my teeth. I usually take quite awhile to brush my teeth but since I was in a hurry, I probably was only brushing for about 2 minutes. When I came back into the kitchen to finish up packing my lunch, I noticed there was only 1 beet on the counter now. I asked VegKid if she ate it...I gave her the whole "I'm not going to be mad just tell me the truth" speech and she swore she didn't touch it. I looked under the counters, between the stove, under the fridge...the beet was gone. Later that evening, I was walking around the yard with God and Topa, when Topa stopped to tinkle. You know what I saw? Purple Pee! My dog ate my lunch. I have no clue how she got that beet down from the counter and in her belly with out any one noticing.





1 c sunflower seeds, soaked overnight
1/4 c water
2 tbsp coconut oil
juice from 1 lemon
2 tsp curry powder
1 tsp nutritional yeast
a pinch of cayenne
salt and pepper, to taste
2-3 roasted beets, sliced
baby spinach leaves
  1. In a food processor, blend up the soaked sunflower seeds through the salt and pepper. You can use more, or less, water to make the pate a consistency that you dig. 
  2. Start layering your salad: baby spinach leaf, beet coin, 1/2-1 teaspoon of pate, repeat until you've got a leaning tower of beets - ah!




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