Categories: Appetizers, Vegetarian 
      Yield: 4 servings 
  
      2 c  Carrots; sliced 
    1/4 c  Onion; diced 
      1 ea Garlic clove; slivered 
    1/4 ts Dill 
      2 tb Olive oil 
    1/2 c  -Water 
      1 tb Arrowroot; dissolved in 
      1 tb -Water 
      2 tb White miso 
    1/4 ts Sea salt 
      2 tb Tahini; optional 
  
  "For this recipe you may use a food processor instead of a blender to puree 
  the carrots. Mash the carrots roughly before pureeing them. You might need 
  to add a little extra water; in which case, simmer the pureed, flavored 
  carrots for a little while longer. The pare should not feel wet. The 
  additional of two tablespoons of tahini will make the pate taste richer and 
  help hold the ingredients together." 
   
  In a medium saucepan, saute the carrots, onions, garlic and dill in the oil 
  for 2 to 3 minutes. Add the water, cover, and simmer until the carrots are 
  tender (about 20 minutes). Puree until a smooth paste and return to the 
  saucepan. Combine the dissolved arrowroot, miso, salt and tahini, if you 
  wish. Add this mixture to the pureed carrots. Bring to a slow simmer, 
  stirring constantly and cook until the pate detaches itself from the sides 
  of the pan. Remove from heat, turn the pate mixture out onto a lightly 
  oiled serving dish and let cool. Serve the pate with crackers or toast, or 
  serve it as a dip with crisp, raw vegetables. 
   
  SERVES: 4 SOURCE: _Friendly Foods_ by Brother Ron Pickarski posted by Anne 
  MacLellan