Chestnut pate

Yield: 1 Servings

Measure Ingredient
1½ cup Chestnuts, ground
½ cup Whole wheat flour (I used barley flour)
½ cup Nutritional yeast
4 tablespoons Lemon juice
1 Potato, grated
4 Stalks green onion, thinly sliced
2 Stalks celery, grated
1 Carrot, grated
1 tablespoon Soy sauce, (orig: 1 tsp salt)
1 teaspoon Basil
1 teaspoon Thyme
1 teaspoon Sage
1 tablespoon Fresh rosemary, or 1 tsp dried
1½ cup Warm water
Sprinkles of cayenne

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 1½ 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@...>

Date: Fri, 6 Dec 1996 13:40:58 -0500

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