Healthy Alternative
This veggie pâté has a rich and meaty taste and makes a great appetizer for any guest whether they love to eat meat or avoid it completely. Compared to pâtés made from chicken or goose liver that contain little or no essential fatty acids while being high in cholesterol, this recipe provides 683 mg of omega 3 and 2,891 mg of omega 6 per tablespoon and has zero cholesterol. And once you've soaked the walnuts, it only takes minutes to prepare.
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Raw Walnut and Mushroom Pâté
[makes 16 servings, 1 tablespoon each]
1 cup raw English walnuts, soaked for 4 hours
1 cup chopped button mushrooms
2 teaspoons Nama Shoyu soy sauce
1 teaspoon garlic, chopped
1 teaspoon fresh thyme
1/8 teaspoon black pepper (more or less to taste)
1 teaspoon extra virgin olive oil
1 tablespoon minced yellow onion
1 tablespoon chopped parsley
Rinse the soaked walnuts and drain well. Put them in a food processor with an S blade together with mushrooms, Nama Shoyu, garlic, thyme, black pepper and olive oil and process until smooth, scraping down the sides when needed. Add minced onion and parsley and process briefly. Serve as an appetizer with a whole grain vegan baguette or with raw crackers. It can also be used as a vegan sandwich filling.
Per serving: 53.1 calories, 5.2 g fat, 0.5 g saturated fat, 0 g cholesterol, 1.3 g protein, 1.3 g carbohydrates, 0.6 g fiber, 683 mg omega 3 and 2,891 mg omega 6 essential fatty acids.
