Chestnut Pate
Try this Chestnut Pate recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 ts thyme
- 1 carrot, grated
- 1 1/2 c warm water
- 1 ts basil
- 1 ts sage
- 1 1/2 c chestnuts, ground
- 1/2 c nutritional yeast
- 2 stalks celery, grated
- 1 tb soy sauce, (orig: 1 tsp
- 4 tb lemon juice
- 1 tb fresh rosemary, or 1 tsp
- 1 potato, grated
- sprinkles of cayenne
- 1/2 c whole wheat flour (i used
- 4 stalks green onion, thinly
- Carbohydrate 54.3343741750896 g
- Cholesterol 0 mg
- Fat 5.35190166666667 g
- Fiber 24.671766663753 g
- Protein 43.5451075003709 g
- Saturated Fat 0.771826083333333 g
- Serving Size 1 1 Serving (325g)
- Sodium 60.1954166676427 mg
- Sugar 29.6626075113366 g
- Trans Fat 1.64235883333333 g
- Calories 366 calories
Prepare chestnuts by cutting an X on the flat side with a sharp knife, then roasting in a 400 degree oven for 15 minutes. Shell the nuts and chop coarsely. Measure out 1 1/2 cups then put them in a blender or food processor and grind them to a fine powder or paste. Mix all ingredients in a bowl, then transfer to a loaf pan - sprinkle with cayenne and bake at 350 degrees for an hour. Cool completely, unmold, slice thin a serve with french bread or lowfat crackers. "Actually, the cayenne thing was a fortunate mistake - I grabbed it instead of the paprika! " Posted to Digest eat-lf.v096.n240 Recipe by: FF List:Therese (Ellen C.) From: "Ellen C." <ellen@elekta.com> Date: Fri, 6 Dec 1996 13:40:58 -0500
