Skip to content

Veggie-Miso Pate

  • 1 large Carrot, chopped fine
  • 1 Onion, chopped fine
  • 2 cloves Garlic, pressed
  • Handful Parsley tops, chopped fine
  • 1 tsp. Olive Oil
  • 1 Tbsp. Umeboshi Paste
  • 2 Tbsp. Tahini : 1 Tbsp. Miso (to taste)
  • Tamari
  • Oregano
  • Basil

Cook slowly in frying pan, adding water when necessary.

Add tamari, oregano, basil at the end to taste.

When done, take off heat and mash with fork.

Great spread on rice cakes/crackers/celery!

This article was posted in Recipes. Bookmark the permalink. Follow comments with the RSS feed for this post. Both comments and trackbacks are closed.
3104509711 Directions