Green Bean Pâté
Yield:: 1⅓ cups
This luxurious vegetable pate is temptation at its finest. It combines a sophisticated flair with old-country flavor. A wonderful spread for crackers or petite rounds of party rye or pumpernickel bread.
- 1½ cups green beans, trimmed and cut into 1½-inch pieces
- ⅓ cup chopped walnuts
- 1to 2 teaspoons olive oil
- 1 cup chopped onions
- ¼ cup lite silken tofu (firm or extra-firm), or reduced-fat regular tofu (firm), patted dry and crumbled
- 2Tablespoons Red Star Vegetarian Support Formula nutritional yeast flakes
- 1 Tablespoon soy sauce
- ⅛ teaspoon ground black pepper
- pinch of ground nutmeg
- Place the green beans in a steamer basket or steamer insert in a large saucepan filled with an inch of water. Bring the water to a boil. Cover the saucepan with a lid, and reduce the heat to medium. Steam the green beans until they are tender, about 8 to 10 minutes. Refresh the green beans under cold running tap water, drain them well, and set them aside.
- Meanwhile, place the walnuts in a 9-inch or IO-inch skillet over medium-high heat. Toast the walnuts, stirring constantly, until they are lightly browned and fragrant. Remove the skillet from the heat, and transfer the walnuts to the bowl of a food processor fitted with a metal blade.
- Place the oil in the same skillet used to toast the walnuts, and heat it over medium-high heat. When the oil is hot, add the onion. Reduce the heat to medium, and saute the onion, stirring almost constantly, until it is tender and very well browned. This will take about 15 to 20 minutes.
Place the cooked green beans and onion in the food processor with the walnuts. Add the tofu and remaining ingredients, and grind the mixture into a smooth paste.
- Serve the pate warm, or transfer it to a storage container, and chill it in the refrigerator.
Serving size: 2 Tbsp Calories: 49 Fat: 3 gm Carbohydrates: 4 gm Protein: 2 gm