Carrot and sweet potatoe spread

I am in a vegan period nowadays,  in reaction of the meat market chain in danger of breaking.  I always tried not to be dependent of anything and I am proud to be able to manage with whatever life throws at me.  

This spread is inspired by "pâté de foie gras" which means "fat liver paste" which is not appealing to most Americans.   I know Scott prefers the sound of carrot and sweet potatoe spread.  I spice it up with curry powder and it's delicious.  Give it a try.

Carrot and sweet potatoe spread

5                                                     Small carrots

1                                                     Sweet potatoe

2 cloves                                         Garlic

1                                                     Bay leave

2 tablespoons                              Nutritional yeast

1 tablespoon                               Olive oil

1 teaspoon                                   Turmeric 

1 tablespoon                                Chives

1 teaspoon                                    Salt

1/2  teaspoon                               Black pepper

1/2 pinch                                      Cayenne pepper

2 tablespoons                              Cornstarch

2 tablespoons                              Almond flour

Directions 

Peel and slice the veggies.  Boil the carrots, sweet potatoe, bay leave and garlic in a little bit of water in a covered pot, until fork tender (10 to 15 minutes).  

Put 2 small Mason jars in the oven at 250F°.

Drain the veggies, add the other ingredients and blend to the desired consistency.  I mashed with a potatoe masher and left some soft chunks.

Fill in the hot jars, put in the oven for 1/2 an hour.

Let cool and put in the fridge or a cold room if the lids popped down.

It is also good with 2 zucchinis instead of carrots and sweet potatoe.  Cook your veggies à la you and bon appétit!

P.S. Scott called me to tell me that this is very good, yeah!  It's a keeper.