Vegan Nut and Seed Pate

June 01, 2014

Ingredients

  • 2 cups leeks, cleaned and sliced
  • 3 garlic cloves, chopped
  • 2 cups crimini mushrooms, sliced
  • 2 cups roasted, unsalted pistachios
  • 1/2 cup sprouted watermelon seeds
  • 3/4 cup flat Italian leaf parsley, chopped
  • 2 tablespoons Bragg Liquid Aminos

Instructions

Sauté the first three ingredients until leeks are soft and tender. Cool slightly. In a food processor fitted with a blade, combine vegetables and remaining ingredients. Pulse until mixture becomes similar in consistency to cookie dough. The paté can be molded and served with a light salad or as a spread with crackers or crudité.


This recipe comes courtesy of Patagonia's chef Tracy On.

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Ingredients

  • 2 cups leeks, cleaned and sliced
  • 3 garlic cloves, chopped
  • 2 cups crimini mushrooms, sliced
  • 2 cups roasted, unsalted pistachios
  • 1/2 cup sprouted watermelon seeds
  • 3/4 cup flat Italian leaf parsley, chopped
  • 2 tablespoons Bragg Liquid Aminos
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