Therese's Chestnut Pate - Vegan xp

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Therese's Chestnut Pate - Vegan

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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Ingredients (use vegan versions):

1 1/2 cups ground chestnuts

1/2 cup whole wheat flour

1/2 cup nutritional yeast

4 tablespoon lemon juice

1 grated raw potato

4 stalks green onion/scallions -- thinly sliced

2 stalks grated celery

1 grated carrot

1 tablespoon soy sauce/tamari (was 1 teaspoon salt)

1 teaspoon basil -- thyme, and sage each

1 tablespoon fresh or 1 teaspoon dried rosemary (I used

fresh - yum)

1 1/2 cups warm water

Sprinkels 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 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 vegan french bread or vegan

crackers.

 

Source: Therese for VegWeb Recipes

Formatted by Chupa Babi in MC: 02.06.06

 

Therese: Actually, the cayenne thing was a fortunate mistake - I grabbed it

instead of the paprika!

ChupaNote: If chestnuts are not in season, I purchase dried chestnuts at an

ethnic Italian grocery and blast them into powder in my coffee grinder. I've

seen chestnut flour, but haven't tried it in this recipe.

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Per Serving (excluding unknown items): 45 Calories; trace Fat (2.7% calories

from fat); 1g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 33mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fruit; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0