Meatless Monday: Walnut pate and more raw, vegan ideas - New York News

Meatless Monday: Walnut pate and more raw, vegan ideas

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(WJBK) -

Get these recipes courtesy of Evelyn Stokes. Learn more about her raw, vegan cooking ideas at

Walnut Pate
Yield: ¾ Cup or 2 Servings

• 1 Cup soaked walnuts (drained and rinsed)
• 2-3 Tablespoons tahini
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon tamari
• ¼ teaspoon garlic powder
• 1 Tablespoon minced onion
• Dash of Salt
• 1 Tablespoon Fresh Parsley (garnish)


Place the walnuts, tahini, lemon juice, olive oil, garlic powder, tamari, and salt in a food processor fitted with the S blade and process into a paste.  Stop occasionally to scrape down the sides of the bowl with the rubber spatula.  
Transfer to a small mixing bowl stir in parsley and mix well.
Store the pate in a sealed container in the refrigerator.  Walnut Pate will keep for five days.

• For Pecan Pate: Replace the walnuts with an equal amount of soaked pecans

Creamy Sweet Onion Dressing

• ½ Cup  Sweet Vidalia Onion, minced
• ¼ Cup Extra Virgin Olive Oil
• ½ tablespoon lemon juice
• Dash Salt and pepper

Place all the ingredients in a food processor fitted with an S blade and process until smooth and creamy.  

Crudité Cups
• Celery
• Carrots
• Zucchini
• Asparagus
• Peppers

Cut all items into strips and serve with pate

Carrot, apple, Ginger, Juice
• 3 carrots
• 2 apples
• 1 inch ginger

Process all items through a juicer.  Pour over ice. Enjoy!

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