Endive Stuffed with Cashew Tahini Pate
1 cup cashews soaked for 30 minutes
3 tablespoons raw tahini
2 tablespoons minced onion
1 tablespoon agave
pulse cashews in food processor (I use a small one for small batches),
keep it a little crunchy by not making it creamy.
place in bowl.
mix in tahini, onion and agave.
salt to taste.
cayenne to your taste. it gives a nice kick.
place on endive leaves with chopped chives on top.
little tomatoes goes nicely with it.
a satisfying, simple little meal. enjoy!!