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What is pate? Pate is a paste made up of a mixture of cooked ground animal flesh and fat. Most commonly, people think of duck liver pate or chopped live pate, but on my menu neither exist. I had never even heard of the dish until my sister introduced me to a raw nut pate that she had purchased and very successfully imitated at home. I was hooked!
After sharing my experience with new nut pates, a friend responded, “I’ve only tried liver pate.” “Yuck!” I thought. I wouldn’t have tried that even when I was eating meat! Thinking of a warm, marinating liver mush might make you recoil at the term “pate”, but thankfully, we have some delicious, refreshing alternatives that don’t use any animal products.
After using my sister’s Tomato Basil Pate recipe (coming soon!), I decided to make my own rosemary pate, but if you are not a fan of rosemary, you can omit it. You can also try replacing it other herbs like basil, sage, or thyme.
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| Look at these cute little chunky cucumbers we bought from the farmer’s market! |
Rosemary Nut Pate (Serves approximately 6)
Ingredients:
2 TBSP Lemon Juice
2 tsp Liquid Aminos
2 Garlic Cloves
2 TBSP Dried Rosemary
1/2 tsp Salt
1 TBSP Grapeseed oil or any vegetable oil (Raw?- use a cold-pressed, raw oil)
1.5 c Raw Almonds (Soaked for 8 hrs and rinsed/dried)
1/2 c Water
Blend all ingredients together in a food processor or blender.
I serve this cold, but it is also good at room temp. Stays fresh in refrigerate for up to 5 days.
Enjoy with veggies (celery, carrots, cucumber, broccoli, lettuce leaves, etc), crackers, or bread. You can also use this to make lettuce tacos! Hope you enjoy this recipe!
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| Looks much more appetizing than cooked liver and fat, don’t you think? |
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