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Green Bean Pate
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Authored By: Polly Pitchford, Full Spectrum Health™
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Fill celery sticks with pate and garnish with red pepper strips and a caper.
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Diet Types: Vegan, Vegetarian
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Ingredients:
1/4 pound green beans1 small onion, sliced thin1 teaspoon canola oil1/4 teaspoon salt1/2 cup walnut halves1/2 teaspoon lemon juiceblack pepper to taste1/4 teaspoon nutmeg
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Serves: 6
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Cooking Time: 30 minutes - one hour |
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| Instructions: |
| Steam the beans until tender, about 10-12 minutes. Set aside.
Meanwhile, roast the walnuts on a cookie sheet in a 350 degree oven for 10 minutes. Cool.
Heat oil in a skillet over medium heat, add the onions and sauté for 3 minutes.
Add the salt, reduce heat, and cook, covered, until soft.
Grind the walnuts in a food processor.
Add the beans and onions and process until thoroughly blended.
Add the lemon juice and the pepper and nutmeg and process until blended.
Adjust seasonings to taste. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 6
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| Amount Per Serving |
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Calories 83
Calories from Fat 67
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% Daily Value*
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| | Total Fat 7g | 11% | | | Saturated Fat 1g | 4% | | | Mono Fat 1g | | | | Poly Fat 5g | | | | Sodium 98mg | 4% | | | Total Carbs 4g | 1% | | | Dietary Fiber 1g | 6% | | | Sugars 0g | | | | Protein 2g | | | | Iron | 3% | | | Calcium | 2% | | | Vitamin B-6 | 5% | | | Vitamin C | 3% | | | Vitamin E | 2% | | | Vitamin A | 1% | | | Selenium | 1% | | | Manganese | 20% | | | Copper | 10% | | | Zinc | 3% | | | Potassium | 3% | | | Phosphorus | 4% | | | Magnesium | 5% | | | Pantothenic acid | 1% | | | Niacin | 2% | | | Thiamin | 7% | | | Folate | 4% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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