Walnut Vegetarian Pate
This walnut vegetarian pate is a quick and easy appetizer or you can add it to a wrap, roll, or salad as a meat substitute or dense filling to make it a main course.
As with many living food recipes, all ingredients are approximate. You can tweak it to make your own unique version and it will still be delicious. Flavor intensities will vary depending on the strength of your herbs and your personal preferences.
You will need a food processor for this recipe, although a Vita-Mix blender could work in a pinch.
- 3 cups raw walnuts (or a walnut/pecan mixture)
- 1/4 of a finely chopped red onion (or 3 tsp garlic powder)
- Sprig of fresh basil (or tarragon or parsley or dill) to taste
- Two celery stalks
- 1 TB lemon juice
- Pinch of salt, to taste
Mix the walnuts, celery, and lemon juice in a food processor until it forms a thick paste. Do not overmix as it will become oily. If too dry, add a dash of olive oil. Taste it as you go to get the flavors right.
Put in a medium bowl. Stir in the onion and fresh basil by hand.
For a stronger flavor, add ONE of these items:
- 1/4 tsp sun-dried tomato powder (very dry sun-dried tomatoes ground into a powder)
- 1/4 tsp ground celery seed
- 1/2 tsp nutritional yeast
Serve on flax seed crackers, onion bread or as a dip with celery sticks and enjoy! It's often better on the second day after the flavors fully marry. Make ahead for a party or to have something hearty on hand at home.
Keeps 4-5 days in the refrigerator.
For a festive presentation, smear the walnut vegetarian pate on sliced cucumbers with their green skins left on and garnish with a bit of sun-dried tomato on top. Beautiful!
To stay inspired and always have great recipes handy, check out my favorite
healthy recipe books!
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Gin's Fave Healthy Eating Books
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