Ayurvedic tradition classifies some foods as sattvic, meaning they are clean, pure and wholesome. This vegan pate is made from mushrooms, potato, nuts or seeds and Indian spices and although rich and delicious, it is also very nourishing. Serve it with whole or sprouted grain bread or crackers and thickly sliced cucumber, to replenish you after your yoga practice. Turmeric, the yellow spice in curry, is known for its anti-inflammatory properties, so try to consume it regularly.
1 potato (or sweet potato), peeled and chopped
¼ cup olive oil
1 lb shitake and/or cremini mushrooms, torn into pieces
2 cloves garlic, chopped
1 small onion or leek, chopped
1 tsp turmeric
1 tsp ground cumin
½ tsp ground coriander
½ tsp salt
1 cup cashews or sunflower seeds
2 Tbsp fresh herbs, chopped (e.g. basil, parsley, chives)
In a small pot, add potato and cover with water. Bring to a boil then reduce to simmer and cook until potato is fork-tender. Drain and cool. Meanwhile, heat oil in a large skillet over medium low heat. Add mushrooms in an even layer and cook, untouched, for approximately 10 minutes, until their water is released and starts evaporating. When mushrooms have just begun to turn golden, add garlic, onion, spices and salt. Cook 5-10 minutes until onion is golden and water from mushrooms all evaporated. Remove from heat and cool.
In a food processor or blender, grind nuts or seeds into a fine crumble. Add potato and mushroom mixture and fresh herbs. Pulse a few times until well-combined but still a bit chunky (you don’t want it to be a smooth paste). Taste and adjust seasoning as needed. Place into a serving or storage dish, cover and chill for 2 hours to allow flavours to develop. Serve or keep in the refrigerator for up to 3 days.
Recipe by Nicole Fetterly, RD