Though this month hasn’t lead itself to a lot of super creative cooking what with all the writing madly for NaNoWriMo, we did manage to have a pretty tasty and new to us recipe come up this week. It was inspired by a recipe that was in the October Vegetarian Times Magazine. We tweaked it for our own purposes and made some scrumptious sandwiches with thinly sliced cucumbers that I plan on making again and again – they were delicious! I could see where this Paté could be used in quite a few ways including a variety of tea sandwiches, with crackers and thin sliced fruit for a sweeter bite or maybe olives or capers for a tangy savory taste. You could switch out the rosemary for another fresh herb, add garlic or caramelized onions, maybe paprika or cayenne – the possibilities are endless!
Walnut and White Bean Paté
1 cup walnuts, toasted in the oven at 350 degrees for 7-10 minutes then let cool
1 1/2 cup cooked white beans (I used navy this time), rinsed and drained
2 Tablespoons fresh lemon juice
2 tsp olive oil
fresh rosemary to taste (about a Tablespoon), very finely chopped
1/8 to 1/4 teaspoon alder smoked salt, ground fine with a mortar and pestle
Throw everything into a food processor until well blended and smooth.