Walnut Pâté

I have found that it is important to find staple items for any diet. This is one of my most treasured staples I have found for the raw food diet. It is hearty, versatile and can rival ground beef any day. In fact I don’t even miss ground beef because this tastes so much better. It can be used as a meaty base for wraps, tacos and even a salad topper.

Walnut Pâté

1 cup soaked raw walnuts
1 Tbsp. fresh lemon juice
1 tsp. extra-virgin olive oil
1 tsp. tamari
1/4 tsp. garlic powder
Dash of salt
1 Tbsp. minced fresh parsley
1 Tbsp. minced onion

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

For Curried Walnut Pâté: Add 1/4 tsp. curry powder.
For Pecan Pâté: Replace the walnuts with an equal amount of soaked pecans.
For Taco Pâté: Add 1/2 tsp. Taco Seasoning.

Recipe from Raw Food Made Easy by Jennifer Corbleet


One response to this post.

  1. […] longer (8 hours or until crispy) for chips. Serve tortillas filled with Ceviche, Walnut Pâté, Jamaica Mexican Rice or even Apple Pico topped with lettuce and cilantro. Enjoy!   […]


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