Skip to main content

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!


Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalape├▒os, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.

The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…