easy vegetarian walnut pate
May. 24th, 2007 03:17 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
snugglekittyThis afternoon I was meeting ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
7j in the park for a picnic lunch, lunch provided by moi. I realized that what I desperately wanted to serve was pear sandwiches with greens, brie, and walnut pate.
I soon discovered that Pemberton Farms does not carry walnut pate. Not to be discouraged, I decided I would make it myself. I looked at some recipes online, but they weren't what I wanted - long ingredients lists, tons of dairy, tofu, or meat, long preparation times - so I decided I would just do it the way that I thought made sense, and if it didn't work out, so be it.
1 c walnuts
3 oz mushrooms (I used half of a six-ounce box, it would be fine with more or fewer)
1/2 medium white onion
1 tbsp lemon juice
2 tbsp red cooking wine
1 tbsp olive oil
1 tbsp butter
mustard powder, salt, and ground black pepper to taste
I started by chopping the onion coarsely and heating the olive oil in a small skillet over low heat. Once the oil was hot, I put in the onion. Then I chopped the mushrooms and added them. Finally, I threw in the walnuts, lemon juice, and spices. I let this mixture simmer for about ten minutes. Once the mushrooms and onion were cooked through, I added the butter, for extra richness. (It could easily be ommitted, though, to make this completely vegan.) I stirred the mixture so the melted butter was evenly distributed. Then, I scraped the pan into the blender and added cooking wine. I kept blending until about half of the mixture was finely blended and half was coarse. I used a spatula to get every last bit out and stirred it thoroughly. Delicious!
When I make this again, I think I would include thyme or curry in the seasoning. It would also be good with dried cranberries, I think, but I wouldn't add those until after the blending.
This was terrific. Especially awesome in the sandwich mentioned above.
7j in the park for a picnic lunch, lunch provided by moi. I realized that what I desperately wanted to serve was pear sandwiches with greens, brie, and walnut pate.I soon discovered that Pemberton Farms does not carry walnut pate. Not to be discouraged, I decided I would make it myself. I looked at some recipes online, but they weren't what I wanted - long ingredients lists, tons of dairy, tofu, or meat, long preparation times - so I decided I would just do it the way that I thought made sense, and if it didn't work out, so be it.
1 c walnuts
3 oz mushrooms (I used half of a six-ounce box, it would be fine with more or fewer)
1/2 medium white onion
1 tbsp lemon juice
2 tbsp red cooking wine
1 tbsp olive oil
1 tbsp butter
mustard powder, salt, and ground black pepper to taste
I started by chopping the onion coarsely and heating the olive oil in a small skillet over low heat. Once the oil was hot, I put in the onion. Then I chopped the mushrooms and added them. Finally, I threw in the walnuts, lemon juice, and spices. I let this mixture simmer for about ten minutes. Once the mushrooms and onion were cooked through, I added the butter, for extra richness. (It could easily be ommitted, though, to make this completely vegan.) I stirred the mixture so the melted butter was evenly distributed. Then, I scraped the pan into the blender and added cooking wine. I kept blending until about half of the mixture was finely blended and half was coarse. I used a spatula to get every last bit out and stirred it thoroughly. Delicious!
When I make this again, I think I would include thyme or curry in the seasoning. It would also be good with dried cranberries, I think, but I wouldn't add those until after the blending.
This was terrific. Especially awesome in the sandwich mentioned above.
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no subject
Date: 2007-05-24 08:06 pm (UTC)no subject
Date: 2007-05-24 09:49 pm (UTC)My favorite no-stove summer dinners are... let me see... microwave dijon potato salad (no mayo), curry pizza made on naan bread in the toaster, caprese salad, and chips and Ana's guacamole. Oh, and smoothies!
no subject
Date: 2007-05-24 09:34 pm (UTC)no subject
Date: 2007-05-24 09:50 pm (UTC)I have some leftover pate, and I think I'm going to have it on crackers for lunch tomorrow.