ROASTED CARROT AND GINGER PATE
As a general rule, being a non-meat eater means that there will inevitably be some items on the menu that you will miss out on. And no, I don’t just mean pork chops. I make things harder for myself by being a non-meat eater that isn’t particularly keen on mushrooms, which seem to be the go-to meat substitute in so many dishes. (I’ve never understood that.)
This makes a really nice change to standard veggie options. It’s an alternative to, rather than a replacement for meat.
I used to buy something similar to this in the UK, it never really occurred to me to try to make my own. I can’t find anything similar here in the USA so I have come up with this as a substitute. It’s so easy I don’t think that I will ever go back to the shop-bought version again.
150g (ish) carrots
1/2 medium white onion
1 inch piece ginger
1 garlic clove
1/4 tsp ground cumin
oil, salt and pepper
85g cream cheese (at room temperature)
Peel the carrots and the onion and chop them into chunky pieces. Peel the ginger too but leave the skin on the garlic.
Toss it all on a baking tray in a little oil with the salt, pepper and cumin. Roast at 190°c for 45 minutes until the carrots are nice and soft. If the garlic threatens to burn then take it out of the oven a bit earlier than everything else.
Leave the whole lot to cool for a while and then puree the life out of it. If it starts to resemble baby food then that’s a good thing. Honestly.
Add the cream cheese and blend it all together. I use a little food processor so that it whips up the cheese a little bit too.
Adjust the seasoning if you like and then spoon into ramekins before chilling in the fridge for a few hours before serving. The longer that you leave the firmer it will become. Serve with hot whole wheat or multigrain toast.