How To make Triple Onion Walnut Pate

Vegan Butterbean Pate` with Crostini

INGREDIENTS
1 tin of butter beans
juice of 1/2 lemon
pinch of paprika
pinch of salt
pinch of fresh ground black pepper
3 tbs EVOO
1 clove garlic (finely grated)

1 baguette

METHOD
place all the ingredients (not the bread) in a food processor and blitz for 20 seconds

slice the baguette at angle and brush with EVOO and place in a hot skillet to toast

Serve with generous amounts of the pate.

Mushroom Pate - Mushroom Duxelle Recipe

Chef Jason Hill shows how to make mushroom pate — or a mushroom duxelle recipe — in this episode of Chef Tips.

This mushroom recipe is an easy appetizer for your holiday parties.

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EASY Vegan Pate Recipe | The Edgy Veg

In today's video I make an easy VEGAN PATE at home using simple ingredients. It's perfect as a dip on a charcuterie board or as a spread on sandwiches. I think this one is a huge winner! What do you think? What are your favourite ways to eat pate?

Find the recipe for this easy vegan pate here on my blog:

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Walnut Mushroom Pâté | The Vegan Test Kitchen

Yes, this pâté from the Veganomicon includes a lot of mushrooms, but I assure you, you won't even notice them. Perfect for any fancy shindig--Christmas...New Year's Eve...Hanukkah...weddings...
*soy free

Buy The Veganomicon, 10th Anniversary Edition here:

(I may earn commissions for purchases made through the Amazon Affiliate link above, at no extra cost to you)

I've made it my mission to tackle every recipe in one of the most popular, comprehensive vegan cookbooks. Join me (an amateur chef), and cook along in The Vegan Test Kitchen!
w/Eli Haynes, edited by JosephLucas

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Walnut Mushroom Pâté:
3 tbsp olive oil
1 cup diced yellow onion
3 cloves garlic
1 tsp dried thyme
1 tsp dried tarragon
3/4 tsp salt
freshly ground black pepper
1 lb. cremini (baby bella) mushrooms, chopped
1 cup lightly toasted walnuts
3/4 cup cooked cannellini beans
1 tsp balsamic vinegar
up to 1/4 cup cold vegetable broth

#vegan #veganomicon #pâté

Music:
Night Rider by Neil Krin
George Street Shuffle by Kevin MacLeod
Floot Smoothie by MusicBox
Dat Step by Gunnar Olsen

Black Bean and Walnut Pâté

Black Bean and Walnut Pâté

Serves 8 as a snack

460g (2.5 cups) drained cooked black beans (see recipe below)
100g (1 cup) walnuts
2 garlic cloves
3 Tbsp butter
1 Tbsp pomegranate molasses (affiliate link:
Salt and pepper to taste

Preheat the oven to 350F (180C). Spread the walnuts on a small baking sheet and roast in the oven until aromatic, about 10 min. Puree all the ingredients in a food processor adjusting the texture as necessary with a bit of the bean cooking liquid (or water if using canned beans). Refrigerate for a couple of hours before serving to firm it up. Drizzle with pomegranate molasses and serve with pita chips.

Pita chips:

Cut the pita into triangles. Brush liberally with olive oil on both sides. Sprinkle the top with some zaatar (affiliate link: if desired. Spread on a baking sheet and bake at 350F (180C) until crisp, 7-12 min.

How to cook black beans:

Option 1: Open two 15 oz cans of black beans and drain
Option 2: Put 1 Lb of rinsed dry black beans into an instant pot or a pressure cooker. Add 8 cups of cold water and 12g salt or to taste. Pressure cook on high pressure (it’s called “More” on the InstantPot) for 30 min with natural release. Let cool completely before draining and using.
Option 3: Same measurements as Option 2, but use the InstantPot’s Slow Cook “More” function for 12 hours. Here is more about this method:

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walnut mushroom pate - healthy ingredients easy to make vegan (or not) must try recipe

walnut mushroom pate
recipe: 1 cup walnuts, lightly toasted
2 cups sliced mushrooms
1 cup onions
1/2 tsp salt
1/4 tsp black pepper
1 tsp garlic powder
1 Tbs olive oil
Saute' onions and mushrooms until browned. Blend onions mushrooms and toasted walnuts with the rest of the ingredients until smooth

#veganspread #spreadfortoasts #veganrecipes
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