One of my favorite snacks is this simple, healthy nut pate made from fresh vegetables and raw nuts. Sounds crazy I know, but please don’t judge until you’ve tasted it. It often goes by the name Mock Salmon Pate due to it’s pinkish color, but do not expect it to taste like salmon!
I’ve made it numerous times every since a friend gave me this vegan recipe (also perfect for raw foodies) last year. Depending on the nuts you use, it can range in consistency from smooth to somewhat coarse. It’s delicious with walnuts or cashews, but I tend to use almonds for a more coarse texture. You can use one type of nut or even use a mix of your favorites.
The pate, which is really a dip or spread, makes for a hearty snack, light lunch, or appetizer. I either eat it on rye crackers with a smear of cream cheese as in the photo above or I’ll spread it in a romaine leaf with chopped radish as a wrap (see photo below).
Vegetable Nut Pate Recipe
2 cups raw, unsalted nuts (walnuts, cashews, almonds)
2 stalks celery
1 large red sweet pepper
1 green onion
1/2 teaspoon salt
Optional seasoning ideas:
–dash of cumin
–sun-dried tomatoes
–hot pepper sauce or pinch of cayenne
–teaspoon of miso (in place of salt)
Roughly chop the vegetables and place all ingredients in a food processor. Process until pureed to a smooth consistency. Taste and adjust seasonings as needed. Refrigerate until ready to serve.
I usually add some sort of spice to the recipe, either hot pepper sauce or cayenne. You can certainly adjust it to your own personal tastes.
The recipe works well as a sandwich spread along with sliced tomato or cucumber. And, you can mix the dip with cream cheese to make a delicious cheesy dip. But, it’s just perfect on its own when slathered onto a romaine leaf to make a lettuce wrap.
Unfortunately, I took this grainy photo with my cell phone, but you get the idea:
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