How To make Triple Onion Walnut Pate
2 Medium sized red onions
Thinly sliced 1 Large yellow onion, thinly
Sliced 2 tb Peanut oil
3 Scallions, cut in 1" pieces
Use white and green parts 1 c Walnuts
2 Hard cooked eggs, quartered
14 1/2 oz Can, asparagus cuts, well
Drained 1/2 ts Cumin
1/2 ts Paprika
1/4 ts Salt
Pepper to taste 1 Lettuce leaves for garnish
Black olives for garnish Cherry tomatoes for garnish In large skillet, fry red and yellow onions in hot oil, until golden. Lower heat and cook 2 to 3 minutes longer until limp. (Do not let onions become too brown.) Add scallions and heat through. Cool slightly. Transfer to food processor with walnuts, eggs, asparagus, cumin, paprika and salt and chop coarsely. Spoon into bowl and season to taste with pepper. Chill. Makes 2 1/2 cups. To serve: Scoop onto lettuce lined dish. Garnish with black olives and cherry tomatoes. Serve with matzos. ~--
How To make Triple Onion Walnut Pate's Videos
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Kristina Carrillo-Bucaram lives to inspire a FullyRaw, or 100% raw vegan healthy vegan lifestyle at fullyraw.com. A raw vegan lifestyle incorporates fruits, vegetables, nuts, and seeds. KristinaFullyRaw posts new videos every week that include recipes, tips, tricks, vlogs, motivation, fitness, exercise, and inspiration on how to be the best version of yourself!
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Time Codes:
0:00 Intro
0:10 Veggie Sushi Rolls
2:00 Making the carrot and beet rice
6:00 Making the walnut pate
9:00 Rolling the sushi
17:00 Outro
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Easy Vegan Walnut Pâté recipe
In today's video, I am bringing you an EASY VEGAN pate recipe made from walnuts. This pâté is quick to put together from simple ingredients and makes a creamy savory spread that can be used on crackers, toast or even as a dip. Serve it as part of a vegan charcuterie board or use it on a sandwich. I love to use this pate on my Vietnamese vegan banh mi sandwich.
Exceedingly Vegan's recipe:
INGREDIENTS:
150 g (5.25 oz) walnuts
300 mL (1.25 cups) water
4 TBSP corn starch
5 TBSP nutritional yeast (Amazon affiliate link:
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp miso paste
2 TBSP olive oil
2.5 TBSP soy sauce
2.5 TBSP Maggi seasoning (Amazon affiliate link:
4 TBSP lemon juice
1/4 tsp black pepper
Blend all until smooth. Cook in a heavy bottomed pot constantly stirring until thickened. Pour into a mold or container, cover and chill for 2-3 hours. Enjoy!
00:00 introduction
01:03 The ingredients
01:57 Cooking the pate
02:41 Serving the pate
03:14 Funny skeptic suggestion
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Walnut Pate
Delicious vegan pate with 6 simple ingredients
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?
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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
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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
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George Street Shuffle by Kevin MacLeod
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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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