Dana Slatkin

Spring Carrot Sunflower Pate

Spring Carrot Sunflower PateNo one rejoices more than I do when we sacrifice that extra hour of the day to make way for Spring. Because it means tulips and warm weather are just around the corner. And even though the vernal equinox is still a week away, I’ve got matzah balls and Easter bunnies on my mind.

Two of the year’s cheeriest, most hope-filled holidays are coming up, and what better way to celebrate than with a colorful feast? This sunny vegan carrot spread helps set the mood. Even the name makes me smile!

This recipe sprung from the mushroom paté I posted last March. This time, I substituted fresh dill for thyme and sunflower seeds for walnuts to play up the sweet, fresh notes of the carrots. But feel free to try your favorite herbs and nuts here…after all, we’re talking about fresh starts.

A creamy accompaniment for matzah crackers, cucumber sticks or endive spears, it’s a bright alternative to traditional chopped liver and deviled eggs. And it’s one tasty way to turn over a new leaf.

For more fail-proof Passover and Easter recipes, try my Fluffy Matzah Balls; Perfect Zucchini-Potato Latkes; Seared Fish with Simple Tomato-Herb Sauce; Fried Artichoke Hearts; Poached Pears with Chocolate Ganache; and Flourless Fig and Walnut Torte. You might also like my Savory Vegan Mushroom Paté.

Bring on Spring! This month’s cooking contest is all about green cuisine — send in your favorite recipe, sweet or savory, to win nifty kitchen swag!

Photo credit: Diet, Dessert and Dogs

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