White Bean Pate – Recipe
This creamy and versatile pate does triple duty as a sandwich filling, a delicious spread for crackers or slices of French bread, or as an appetizer for guests.
Complete protein, fiber, and wonderful taste make it a super choice for lunchboxes. After all, kids appreciate great flavor, too! And you can make this the night before to save precious time in the morning.
1 tablespoon safflower oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium celery stalk, chopped
2 tablespoons miso, more or less to taste
Juice of 1/2 lemon
1 sprig parsley
1 1/2 cups well-cooked northern beans (use canned to save time)
Freshly-ground black pepper, to taste
Paprika for garnish
1. Heat the oil in a small skillet. Add onion, garlic, celery and saute over moderate heat until all are tender or golden.
2. Transfer to the container of a food processor with all of the remaining ingredients except the paprika, plus 2 tablespoons of water. Process until creamy and smooth.
2. Refrigerate until ready to serve. May be placed in a lidded container for lunchbox (sprinkle with paprika first), with crackers or slices of French bread wrapped separately. May also be used as a sandwich filling on your favorite bread. If serving as an appetizer, place in a shallow serving container. Bring to room temperature before serving.
Makes about 2 cups.
Adapted from Vegetariana by Nava Atlas (Amberwood Press, 1999). Copyright (c) 1999 by Nava Atlas. Reprinted by permission of Amberwood Press.
Adapted from Vegetariana by Nava Atlas (Amberwood Press, 1999).