By Molly Patrick
May 6, 2014,
We all have our personal irritations, right? Things that just rub us the wrong way (can we really be “rubbed” the right way? I guess in the form of a massage or in sexual ways “rubbing” can be a good thing, but there are very few people who I want “rubbing” me, period).
We all have these annoyances and they’re as unique as each and every one of us (in all our sparkly, shiny, dazzling, epic glory).
Here’s a list of mine, in no particular order:
- Having my purse in the same room where I sleep. There is no logic in this and I can’t explain why. It’s just gross to me.
- Preachy Vegans. Enough said.
- Food bloggers who start out their post with “It’s such a _____ (insert: cold, hot, muggy, rainy, blustery, etc.) morning and I was craving something (insert: warming, refreshing, cool, comforting, etc.). Why do food bloggers always carry on about the weather? It’s the equivalent of not having shit to say when you’re around your dad, uncle, co-worker, etc., so you fill the silence with the latest weather pattern that’s due to roll in.
- Food bloggers that talk way too much about their pets, spouse and /or children. Food bloggers: I get it, I have a cat and I even mention him sometimes, but I’m not fooling myself into thinking people give two shits about him.
- Adults who whine, play victim and /or don’t take responsibility for themselves.
- Air conditioning (if it’s above 100° outside then a little is okay, but what’s up with people keeping their houses like ice boxes?).
- Bland vegan food (Because why? It doesn’t have to be). Check out my carrot cashew paté recipe below and you’ll see why
It’s a strange little list, but it’s my list.
The carrot cashew paté recipe that I’m sharing with you today is stuff that wet dreams are made of.
It’s simple, healthy and exploding with flavor (because again, vegan food shouldn’t be bland. Unless you’re a monk and you can’t have garlic and onions, and then it’s okay).
- 2 cups carrot 315g, chopped into large pieces
- 1 cup cashews 135g, soaked in water for at least 1 hour
- 1/4 cup tahini 50g
- 1/4 cup lemon juice 59ml
- 1 tablespoon peeled and grated ginger 15g
- 1/2 cup cilantro packed /10g, stems and leaves
- 1/2 teaspoon salt 4g
- Place the carrots in the food processor and process until there are no big chunks.
- Drain the cashews and place them in the food processor, along with the tahini, lemon juice, ginger, cilantro and salt.
- Process until mixture is completely smooth, about 3 minutes.
- Add salt to taste if needed.
You can spread this on yummy bread or (for you gluten free beauties out there) slap it on cucumber rounds or in romaine leaves.
Now I want to know what annoys you? Tell me in the comments below and let’s dive in.
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yummm…trying this today! We have gobs of leftover baby carrots from a graduation open-house…who knew the rest of the world doesn’t eat veggies??? (well, except for the secretly-vegan cake made with tofu that everyone raved about, lol). I don’t have any tahini (but do have sesame seeds)…any suggestions for a substitute?
Patty! I love that you secretly made a vegan cake that everyone loved! Well played.
You can use olive oil instead of tahini – it’s actually really tasty with olive oil. Let me know how it turns out! xo Molly
I want recipes no soy no meat healthy and tasty. I am on a fast metabolism diet for weight loss.
Awesome! Check out my recipes – I have tons!
New to veganism and I wanted something good to spread on toast and crackers.
Very tasty and lovely texture. Quick and easy to make in the food processor, no cooking involved.
I didn’t have any fresh ginger so used powdered, but worked fine.
Substitute for cilantro?
Hi Susie, if you wanted another herb with flavor I would go for parsley. Dill would also work but I would reduce the amount by 1/2 if I used dill.
Team Dirty Girl
One of the preferred recipe from my grandson ( 14 months)! Thank you! Great combination of flavors!
Love the list of the things that annoy you!! Very similar to mine, except mine is longer. LOL
The recipe looks great! I’ve been making a cashew “cheeze” for many years, and think that this will be a great twist on my recipe. Thank you!
Hi Or, Thanks for stopping by! THIS recipe is simply amazing. I’ve made it countless times, usually when I am having guests over or want to take to a party. It is so scrumptious spread on thin toast points or crackers. Let us know if you make it! ~Karen