I am starting to organize my life into daily and weekly food preparations that set me up for easier and less panic at the last minutes dinner ideas. One such raw and ready food that I can make ahead is walnut pate. I have tested this out on a few on my friends and it passed with flying colors. Taste develops over time just like discipline habits. Our taste can get reconditioned and pressed into the habit of good taste but this is not one of these. I do like to pass it on a few of my discerning friends who all in different places in their raw and natural food journey. Walnut Pate may is even a starter food if you want to impress your skeptical neighbor. (or mother in law)
Soaking helps prepare the nuts for better digestibility so I soak the nuts over night. (Saturday night) Sunday night I start preparing for the week. I make a batch of walnut pate and sunflower pate (see tomorrow's post) and I am set for salad toppers, dips, fillings for wraps and sandwich spread for the week.
This recipe comes directly out the the book, Raw Food Made Easy For 1 or 2 People
by Jennifer Cornbleet. There are many books at the library to check out but this one I would buy. It supplies many good basic and easy recipes for starter and maintenance foods in the raw food exploration diet.
Walnut Pate
1 cup soaked walnuts
1 Tablespoon fresh squeezed lemon juice
1 teaspoon extra-virgin olive oil
1 teaspoon tamari (fermented soy sauce)
1/4 teaspoon garlic powder
dash salt
1 Tablespoon minced parsley
1 Tablespoon minced onion
by Jennifer Cornbleet. There are many books at the library to check out but this one I would buy. It supplies many good basic and easy recipes for starter and maintenance foods in the raw food exploration diet.Walnut Pate
1 cup soaked walnuts
1 Tablespoon fresh squeezed lemon juice
1 teaspoon extra-virgin olive oil
1 teaspoon tamari (fermented soy sauce)
1/4 teaspoon garlic powder
dash salt
1 Tablespoon minced parsley
1 Tablespoon minced onion
Place walnuts, lemon juice, olive oil, tamari, garlic powder, and salt in a food processor, fitted with the S blade and process into a paste. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Transfer to small mixing bowl. Stir in the parsley and onion and mix well. (I put all the the above ingredients into the food processor for a smooth paste. ) Store in a sealed jar and will keep for five days.
It will probably be gone before that. Enjoy!
Now it's your turn.
Did you try it?
What do you think?....a little more salt?
What did you use it on?
Living a Lifestyle of Learning daily.
Now it's your turn.
Did you try it?
What do you think?....a little more salt?
What did you use it on?
Living a Lifestyle of Learning daily.
2 comments:
We've been making this for a week and LOVE it. My husband likes it better with 1 crushed clove of fresh garlic, and I use cilantro sometimes instead of parsley. He also likes it salty. It's SO GOOD we are going to add it to our catering menu as some sort of appetizer (maybe stuffed in a raw mushroom or in a cucumber cup). Thanks, Janet!
Hi Janet! Thanks so much for sharing your blog and recipes with me. I am using several of them for the cookbook if that's ok! I will let you know as soon as the cookbook is done. Thanks again,
Marijanel
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