Rawwalnutpate Recipes

RAW WALNUT HERB PATE RECIPE

Raw Walnut Herb Pate Recipe image

Keep your raw food diet alive with this recipe for a simple staple. Raw Walnut Herb Pate kept on hand in the fridge can be a great raw food snack.

Provided by Jennifer Murray

Categories Appetizer Brunch Salad Side Dish Snack Sandwiches Condiment

Time 20m

Yield 8

Number Of Ingredients 10

Ingredients

2 cups walnuts, soaked for 1 to 2 hours
2 tablespoons cold-pressed olive oil
1 tablespoon nutritional yeast
2 tablespoons freshly squeezed lemon juice
2 tablespoons fresh rosemary, or to taste
1/4 cup fresh parsley, or to taste
2 teaspoons fresh thyme, or to taste
1/4 teaspoon sea salt, or to taste
1 tablespoon Nama Shoyu , or to taste
2 to 4 tablespoons water, as needed

Steps:

Place all of the ingredients together in a food processor.
Process on high speed until a smooth puree consistency is achieved. If you need to add a little water, start with a tablespoon and work your way up slowly.
Let it sit for about 20 minutes before tasting. The flavor enhances as the ingredients have time to meld together. This is when its best to add additional seasoning.
If you find the pate too flavorful you can also try adding a little more oil or nutritional yeast, some vegetables (like broccoli, carrots, or bell peppers), or even some more nuts if you have some.

Nutrition Facts : Calories 207 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, Sodium 180 mg, Sugar 1 g, Fat 21 g, ServingSize 8 servings, UnsaturatedFat 0 g

RAW WALNUT PATE

Raw Walnut Pate image

Make and share this Raw Walnut Pate recipe from Food.com.

Provided by krisarrieta

Categories Lunch/Snacks

Time 6h10m

Yield 1 appetizer

Number Of Ingredients 8

Ingredients

1 cup raw walnuts
1 tablespoon minced onion
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice (1 lemon)
1 teaspoon extra virgin olive oil
1 teaspoon tamari (like soy sauce)
1/8 teaspoon minced garlic
salt

Steps:

Soak walnuts in water for 6-8 hours.
Drain them and add remaining ingredients to food processor. Process into paste. Stop occasionally to scrape down the sides with a rubber spatula. Salt to taste.
Transfer to a serving dish and serve with crackers. I like Whole Foods 365 brand sesame crackers.
If not eating right away, store in a sealed container in the refrigerator for up to 5 days (if it will last that long!).

WET WALNUTS

Wet Walnuts image

These sweet, coated nuts go well with any frozen dessert.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 3

Ingredients

1 cup walnut pieces
1/4 cup pure maple syrup
1/4 cup light corn syrup

Steps:

Preheat oven to 350 degrees. Place walnut pieces in a baking pan in a single layer; toast until golden brown and fragrant, about 10 minutes. Remove pan from oven; set aside. Combine maple syrup, corn syrup, and walnuts in a bowl; stir until nuts are well coated. Serve.

RAW MUSHROOM PATE

Raw Mushroom Pate image

Make and share this Raw Mushroom Pate recipe from Food.com.

Provided by Courtney Elizabeth

Categories Spreads

Time 10m

Yield 1 cup, 16 serving(s)

Number Of Ingredients 10

Ingredients

8 mushrooms
1 celery rib
1 bunch fresh parsley
2 garlic cloves
1/2 red chili pepper
1 tablespoon miso
2 ounces sunflower seeds, ground
2 ounces pumpkin seeds, ground
3 ounces sesame seeds, ground
2 tablespoons water

Steps:

Roughly chop the mushrooms, celery, and parsley.
Put everything in the food processor apart from the water and process until smooth.
Pour in water and process for another minute.

Nutrition Facts : Calories 77.8, Fat 6.2, SaturatedFat 0.9, Sodium 46, Carbohydrate 3.8, Fiber 1.6, Sugar 0.5, Protein 3.3

WILD MUSHROOM PATE

Wild Mushroom Pate image

The pate, which should be chilled for at least eight hours, may be made up to one day ahead. Serve with toast points made from thin-sliced white sandwich bread; remove crusts, and toast just until golden.

Provided by Martha Stewart

Number Of Ingredients 12

Ingredients

1 cup walnuts
6 tablespoons unsalted butter
2 1/2 pounds assorted mushrooms, such as cremini, shiitake, portobello, and white button, cleaned and chopped into medium pieces, plus 14 to 16 small button mushrooms, halved, for garnish
6 scallions, white and pale-green parts, cut across in 1/4-inch piece or 3 medium shallots, finely chopped
1 1/2 tablespoon fresh thyme leaves, plus more for garnish
1 1/2 teaspoons coarse salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/3 cup dry sherry, or Madeira
1 cup finely chopped flat-leaf parsley
Juice of 1 lemon
Dash Tabasco sauce
1 (8 ounce) package cream cheese, room temperature

Steps:

Heat oven to 350 degrees. Spread walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer walnuts to a bowl; set aside to cool. Finely chop, and reserve.
In a large heavy skillet over medium heat, melt 4 tablespoons butter. Add mushrooms, scallions, and thyme, and cook, stirring occasionally, until liquid has been released and skillet becomes almost dry, 5 to 8 minutes. Stir in salt, pepper, and sherry. Cook until skillet is almost dry, about 10 minutes more. Remove from heat, and let cool.
In a large bowl, combine mushroom mixture with reserved walnuts, parsley, lemon juice, Tabasco, and cream cheese. Season with salt and pepper to taste.
Line a 3-cup mold with plastic wrap, allowing for a 4-inch overhang on all sides. Spoon the mushroom mixture into the pan. Cover with overhanging plastic, and firmly press down all over terrine with hands; spread mixture as evenly as possible. Refrigerate for at least 8 hours, or overnight.
Just before serving, melt remaining 2 tablespoons butter in a medium skillet, and cook halved mushrooms just until tender, about 5 minutes. Season with salt and pepper. Unwrap chilled terrine, and invert it onto a small serving platter. Surround with cooked mushroom halves, and thyme leaves. Serve with toast points, water biscuits, or any plain cracker.

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