New Years’ Veggie Paté Recipe

• Cuisine: California Cuisine
• Course: Dips
• Skill Level: Moderate

Nutritional Information (per serving)

• Calories: 219
• Fat: 15g
• Protein: 7g
• Sodium: 154mg
• Carbohydrates: 14g
• Fiber: 5g
• Sugar: 2g

Ingredients:

1. 1 cup raw walnuts
   1 1/4 cup cooked mung beans
   1 large carrot
   1 medium red onion
   1 celery stalk
   1/2 cup chickpea flour
   1/2 cup nutritional yeast flakes
   1/2 tsp sea salt
   1/2 cup extra virgin olive oil
   2 tbsp lemon juice
   1 1/2 cups filtered water
   1 tsp basil
   1 tsp oregano
   1 tsp italian seasoning
   1/2 tsp fresh cracked black pepper
   3/4 tsp mustard seed
   
   

Directions:

1. 1. Preheat oven to 350 degrees.
   2. In a food processor, grind walnuts into a coarse meal.
   3. Set aside in a small bowl.
   4. Chop onion, celery and carrot in food processor.
   5. Add beans and process until thoroughly combined.
   6. Add remaining ingredients (including walnuts), and pulse until well-combined.
   7. Spread mixture into an 8x8 lightly oiled glass pan.
   8. Bake for 1 hour.
   9. Cool paté to room temp and then refrigerate overnight or 4 hours.
   10.  At this point, you will be able to cut it into squares and remove it from the pan with a spatula. You can probably flip the whole thing out of the pan (I think that is what Keith did), but I can't vouch for that yet.
   11. Serve with cut up veggies, crackers or as Keith suggests - spread as a sandwich filler. I created individual bite sized appetizers above with a little scoop of paté on a carrot round. Great creative and enjoy!