PECAN PATE:
3/4 LBS OF RAW PREFERABLY ORGANIC PECANS
1/2 MEDIUM SPAINISH RED ONION
1/2 A BUNCH OF ORGANIC PARSLEY ( ITALIN IS BEST)
1/2 TSP OF POULTRY SPICE
4 OR MORE TABLE SPOONS OF BRAGGS AMINOS (TO TASTE AND TEXTURE)
IN A FOOD PROCESSER (WITH S BLADE) CHOP UP PECANS AND RED ONION TILL SMOOTH. REMOVE AND FINELY CHOP PARSLEY. ADD TO BOWL WITH PECAN MIX AND BLEND. SPRINKLE IN POULTRY SPICE BLEND TILL COMBINED. ADD BRAGGS AMINOS TILL YOU ACHIEVE DESRVED SMOOTHNESS. PUT IN A SQUARE OR RECTANGLE PAN AND PLACE IN REFRIGERATOR FOR SEVERAL HOURS OR OVERNITE. IT IS READY TO SERVE. USE THIN CUT CUCUMBER OR MULTIGRAIN CRAKERS TO SPREAD IT ON. 1 TSP ON A CUCIMBER ROUNDS IS ABOUT 10 CALORIES.
February 25, 2009 at 3:35 pm
Thank you for posting this recipe! I LOVED this pate when we tried it at the studio!
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