Veggie Walnut Pate Food

VEGETARIAN SPINACH-WALNUT PATE

Steps:

• Special equipment: 5-inch ramekin
• Bring a large pot of water to a boil. Line a 5-inch ramekin with plastic wrap, leaving at least a 2-inch overhang; smooth out the plastic in the ramekin as much as possible.
• Add the spinach to the pot of water, stir to submerge and cook until wilted and tender, about 2 minutes. Drain and let cool completely. Squeeze every last drop of water out of the spinach, then finely chop. Transfer to a medium bowl.
• Process the walnuts, 1/3 cup warm water, cilantro, tarragon, dill, vinegar, scallions, garlic, 1 1/4 teaspoons salt, coriander and cayenne in a food processor until the mixture is the consistency of mayonnaise.
• Add the walnut-herb mixture to the bowl with the spinach, and stir to combine thoroughly. Spoon into the prepared ramekin, and pat down with the back of the spoon to compact. Cover with the plastic overhang, and refrigerate at least 4 hours up to overnight.
• To serve, unwrap and invert onto a serving platter. Garnish with pomegranate seeds and chopped walnuts. Serve with crackers or crudites.

VEGGIE WALNUT PATE

Steps:

• In a blend, mix all ingredients except olive oil and lemon juice to the consistency of coarse bread crumbs.
• Heat the olive oil in a skillet.
• Saute the blended ingredients in the oil for 6-8 minutes.
• Add the lemon juice.
• Serve and enjoy.

RAW WALNUT PATE

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!).