Rosemary and Leek Vegetarian Pâté
Here’s one of my tried and true recipes that’s easy, delicious, hearty, and versatile: Rosemary and Leek Vegetarian Pâté.
When it’s done, you can eat it right away, but I find that recipes like this taste best when you let them sit for 30 min or so in the fridge to let the flavors marry.
Serve on top of salad greens of your choice (butter lettuce and spinach, pictured) with diced tomato and sliced avocado.
You can store the rest in your fridge and use as a spread on sandwiches, in lettuce wraps, use as a dip with sliced veggies, or just eat it by the spoonful for “fast food” on the run!
2 1/2 cups soaked & rinsed raw nuts (Here, I have used 1 cup almonds, 1 cup walnuts, and 1/2 cup brazil nuts. Soak nuts overnight in a bowl of cold water.)
1 cup peeled raw carrots
1/2 large onion of your choice; I used sweet onion. (Soak sliced onion in cold water first to mellow the flavor if you prefer.)
3/4 cup raw leek
3/4 cup celery
1-2 tsp pink salt
1-2 large pinches of dried rosemary
Small dash of garlic powder
Dash of fine black pepper
Juice of 1 lemon
Pulse/process in food processor until pâté consistency is achieved. Some like smoother pate; I like mine with a bit more texture.
Taste and tweak salt and spices as desired. You can also add more lemon juice to enhance all the flavors and make it pop.
Yours in delicious heath!