Recipe Mushroom & Nut Pate
Recipe - Mushroom & Nut Pate
INGREDIENTS:
-3/4 lb sliced mushrooms (I use crimini, shiitake and white, mixed, but you can use your favorite or a combo)
●1 cup slivered almonds (can also use your favorite nut, or a combination of nuts, such as 1/3 c almonds, 1/3 c walnuts, and)
●1/4 cup butter (preferred) or 1/4 cup margarine
●1 small onion , chopped
●3 cloves garlic , minced
●1/2 teaspoon salt
●1 teaspoon thyme
●fresh ground pepper , to taste
●2 tablespoons oil (I've used extra virgin olive oil, salad oil, and white truffle infused oil - your preference)
Raw Vegan Nut Pâté, Gluten-Free, Easy, Simple, Quick #healthyeating #easyrecipe
This is the 4th and last video in series of including raw zucchini in our diet. This video includes a very quick, easy recipe of a vegan nut pâté. That can be enjoyed as a great side dish.
We cook food to make it more palatable. Cooking completely alters the nature of food. It looks, tastes and smells different and in this process we destroy all the oxygen, hormones, phyto-nutrients and enzymes that were present in its raw state.
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Mushroom pâté Recipe
Hey guys,
I've been wanting to do some sort of mushroom dip for a while but was struggling to come up with one until I realized that mushrooms are ideal for a pâté. Use whatever mushrooms are accessible to you and the herb of your preference. Easily made vegan by using vegan butter.
Ingredients:
1 oz dried mushrooms (chanterelles)
1 cup boiling water
8 oz baby bella mushrooms. liced
1/2 medium white onion, sliced
5 oz shiitake mushrooms, Sliced
4 tbsp butter, divided
4 cloves garlic
1 tbsp thyme
1/2 tsp salt
1/2 cup white wine
1/3 cup mushroom liquid
1/4 cup roasted pistachios
1/4 cup roasted hazelnuts
2 tbsp nutritional yeast
Freshly cracked black pepper to garnish
Chives to garnish
Preparation:
1. In a large heat-proof bowl, add boiling water to dried Chanterelle mushrooms and let hydrate for 30 minutes. Drain and rough chop mushrooms, reserving the liquid.
2. In a large heavy bottom pot on medium high heat melt 2 tbsp butter and add sliced onions and shitake mushrooms. Cook until lightly browned, about 5-7 minutes. Remove from pan and set aside.
3. Add the remaining 2 tbsp of butter to the pan along with baby Bella mushrooms and chopped rehydrated Chanterelle mushrooms. Cook until lighting browned, about 5-7 minutes.
4. Add shiitake and onion mixture back to the pot along with garlic and thyme. Cook until garlic is fragrant about 1-2 minutes.
5. Deglaze with white wine and cook until most liquid is evaporated. Add mushroom liquid and cook until most liquid is reduced, about 3-5 minutes. Transfer mushroom mixture to
heat proof bowl and allow to cool.
6. Add pistachios, hazelnuts, mushroom mixture and nutritional yeast to a food processor and processor until fully combined and desired consistency. (It should be homogenous but you still want some texture)
7. Chill and serve. Garnish with black pepper and chivess
plz do SUBSCRIBE ????
VEGAN MUSHROOM PATE with WALNUTS AND THYME
INGREDIENTS
1 cup = diced yellow onion
1.5 Tbsp = olive oil
450 gm = baby mushroom (sliced)
1 Tbsp = dried thyme
1/4 tsp = black pepper
1/4 tsp = salt
2/3 cup = walnuts (toasted)
INSTRUCTIONS
- Saute the onion with 2 tsp of oil for about 7 mins until brown.
- Add then mushrooms, thyme, salt and pepper and let cook for 18-20 mins.
- Pour the water, and keep cooking for 8 mins more.
- Once the mushroom mix is ready, put it in the blender and add the walnuts and the remaining oil.
- Blend for about 30 seconds until creamy.
- Serve as dressing.
Enjoy!
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My name is Geeta Sidhu-Robb and I am the CEO & Founder of Nosh Detox Delivery Ltd. an award-winning health and wellness company based in London. I started the company when I was working as a lawyer and my son become ill when he was 1 month old. He then spent the next 200 days in the hospital. When I cured him I learned how to help people who were sick and then learned the value of working on their mindsets too.
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Vegan paté #CooklikeaNinja #vegan #pate
Ingredients
- 150 ml of white wine;
- 150 ml of olive oil;
- 300 ml of water (if necessary add more);
- 3 cloves of garlic;
- 3 suitable onions;
- 2 carrots;
- 200 g mushrooms;
- 200 g canned red beans;
- salt, pepper, rosemary, basil, bay leaf.
For toping
- 50 g sesame seeds;
- 50 g walnut kernels;
- a tablespoon of mustard.
Tips:
- Be careful how much salt you add during cooking, if you have a salty mustard. You risk the pate being saltier than it should be.
- Add hot water over the mushrooms and leave them for 10 minutes. Helps remove black colour from mushrooms.
Method of preparation
1. For 10 minutes (high sauté) pour the olive oil, then add the onion, the garlic, aromatic herbs, the wine and the carrots, one by one.
2. Add the beans and chopped mushrooms and change the temperature to MD.
Cooking time:
-10 min Sauté HI
-25 min Sauté MD
Wait for the vegetables to cool down and then mix the composition with the mustard and seeds.
Bon appetite!!!
Best Raw Vegan Sushi Rolls with a Walnut Pâté ???????? Delicious, Nutritious, & Satisfying Dinner Recipe!
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Time Codes:
0:00 Intro
0:10 Veggie Sushi Rolls
2:00 Making the carrot and beet rice
6:00 Making the walnut pate
9:00 Rolling the sushi
17:00 Outro
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