walnut pâté


Serves: 2
Total Calories: 443
Yield: 3/4 cup

Ingredients

1 cup soaked walnuts (see Raw Basics chapter)
1 tablespoon freshly squeezed lemon juice
1 teaspoon extra-virgin olive oil
1 teaspoon tamari
1/4 teaspoon garlic powder
dash salt
1 tablespoon minced onion
1 tablespoon minced fresh parsley

Directions:

Equipment:
measuring cups
citrus juicer or reamer
measuring spoons
food processor
rubber spatula
small bowl
cutting board
chef’s knife, 8-inch

Put the walnuts, lemon juice, oil, tamari, garlic powder, and salt in a food processor fitted with the S blade and process into a paste, stopping occasionally to scrape down the work bowl with a rubber spatula. Transfer to a small bowl. Stir in the onion and parsley until well combined. Stored in a sealed container in the refrigerator, Walnut Pâté will keep for 5 days.

Curried Walnut Pâté: Add 1/4 teaspoon of curry powder.

Pecan Pâté: Replace the walnuts with 1 cup of soaked pecans.

Nutritional Facts:

Serves: 2
Total Calories: 443
Calories from Fat: 380

This walnut pâté recipe is from the Raw Food Made Easy for 1 or 2 People Revised Cookbook. Download this Cookbook today.




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