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Walnut Pate Recipe
|Olive oil||1⁄4 Cup (4 tbs)|
|Yellow onions||2 Small, cut into 1/4 inch dice|
|Garlic||1 Clove (5 gm), minced|
|Ground walnuts||2 Cup (32 tbs)|
|Dry whole wheat bread crumbs||1 Cup (16 tbs)|
|Raw wheat germ||1⁄2 Cup (8 tbs)|
|Eggs||3 , beaten|
|Chopped italian parsley||1⁄4 Cup (4 tbs)|
|Dried oregano||1 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Unpeeled tomatoes||1 Medium, seeded and chopped|
|Low sodium soy sauce||1 Tablespoon|
Serving size: Complete recipe
Calories 2544 Calories from Fat 1780
% Daily Value*
Total Fat 209 g320.8%
Saturated Fat 25.7 g128.4%
Trans Fat 0 g
Cholesterol 634.4 mg
Sodium 792.7 mg33%
Total Carbohydrates 123 g41.1%
Dietary Fiber 37 g148.1%
Sugars 10.9 g
Protein 81 g161.3%
Vitamin A 481.7% Vitamin C 161%
Calcium 67% Iron 132.6%
*Based on a 2000 Calorie diet
Lightly oil a 9 X 5 x 3-inch loaf pan, or use a nonstick pan.
Remove the stems from the spinach.
Wash the leaves well, pat dry, and chop coarsely.
Heat the olive oil in a skillet, add the onions and garlic, and saute over medium-high heat, stirring constantly, until the vegetables just start to brown.
Add the spinach, toss for 1 minute, and transfer to a mixing bowl.
Add all the remaining ingredients and mix gently until just combined.
Pack into the baking pan and bake for 35 to 45 minutes.
Set on a rack and let the pate cool to room temperature in the pan, about 1 hour.