Walnut Pate – Superb Spread for those Meatless Somedays

This is an easy nut pate, made with just a few ingredients.  I wrote extensively about the benefit of eating more nuts (especially walnuts) in a former blog. This dish is ideal for “Meatless Mondays” or when you have vegan/vegetarian guests or if you are wanting to cut back on animal protein.  You will be astounded at how “meaty” this tastes (as you will see host Jerry Penacoli’s reaction in the video clip below!) and impress family and guests.  Garnished with dried cranberries or pomegranate arils, defrosted green peas or bits of olive make this a very attractive platter for holidays, brunch or tea time.  This also keeps well in a covered container for up to 5 days, so bring extra to work with you to have a hearty lunch.

Used as a sandwich spread, kids will not recognize it as nut-based.  You can also stuff into romaine leaves, scooped-out tomatoes or bell peppers.  If anyone in your family has a nut sensitivity or allergy, substitute with sunflower seeds.  In fact, those work so wonderfully, I recommend you try that variation, as well.  Sunflower seeds only need to be soaked 6-8 hours – you can leave them soaking while at work and whip up this spread in a matter of moments when you come home.

Nutritional yeast is usually found in the bulk bins at health foods stores (much more economical this way as a little goes a long way) or you can get a shaker bottle by Bragg’s.  Learn more about this in my “5 Favorite Ingredients” blog.

Watch Dr. LJ make this simple, satisfying meat alternative on Daytime TV

Green and Red Walnut Boats featuring Walnut Pate

Serves 3-4

• 1 cup walnuts, soaked overnight
• 1 TB. olive or grapeseed oil
• Juice from ½ lemon
• 1 or 2 TB. of nutritional yeast
• ¼ cup water
• Fresh chives or Italian parsley chopped very fine
• Garlic granules or powder
• 1 tsp. soy sauce or tamari or Celtic sea salt*
• 8 Belgian Endive leaves (today we used BELL PEPPERS AND TOMATOES)

*You can add 1 ½ tsp of dulse flakes to turn this into a “Not-Salmon Paté” – gives it a marine flavor.

Directions: Process all of the above ingredients, but hold back on soy sauceor salt until tasting. Scoop the paté into lettuce,endive, cabbage or romaine leaves OR use hollowed out tomatoes or red bell peppers and garnish with ingredients below. Feel free to add whatever fresh or dried spices you like.  The reason I use garlic granules or powdered garlic rather than fresh is that the raw garlic kind of takes over the whole spread.  If you are sensitive to garlic, it will still taste great even without.

Garnish: Fresh or defrosted green peas, pomegranate kernels

Alternate Garnish: Green olives and dried cranberries