Monday, November 10, 2008
Love the Moment, and the energy of that moment will spread beyond all boundaries
I painted all day yesterday. Nice.....
To complete the picture of the artist painting away in her studio, I made some mushroom and cashew pate adapted from Vegonomicon to make it low-sal. If I could drink alcohol a nice glass of red would have completed the picture. But a cup of tea in my sheep cup was pretty cool!
Check this out - my first food photo! (Okay, maybe need some more practice..)
Mushroom & Cashew Pate
1/2 cup chopped leeks
4 cups chopped mushrooms
1 tablespoon oil
1/3 cup raw cashews
1/4 cup verjuice (or white wine for those who can)
1/2 teaspoon salt
1/4 teaspoon nutmeg
Saute leeks in oil for 2 minutes. Add mushrooms and cashews and saute for a further 2 -3 minutes. Add verjuice and spices. Cook through and blend.
I served mine with rye toast. I didn't have enough mushrooms so mine is more cashew and mushroom!