Nut pate with garlic

Name: Nut pate with garlic - Minodora G.
Ingredients: 1 cup of soaked nuts for 8 hours; 1 small head of garlic; 1 tablespoon of cold; pressed olive oil; 2; 3 tablespoons of water; Himalayan pink salt (to taste)

Vegan - Nut pate with garlic by Minodora G. - Recipia

The nut and garlic pâté stuck in my mind after I tasted it at some friends' house. They had received it as a gift, but I don't remember exactly from whom. I found it interesting, especially since it didn't contain complicated ingredients. After testing it at home, I came up with a simple version, with a pronounced taste of nuts and garlic. The texture isn't very fine if you make a small amount, but it's great for home use. Quick Info Total time: approximately 10 minutes (plus soaking time for the nuts) Preparation time: 10 minutes (without soaking) Soaking time: 8 hours Servings: 2-3 Difficulty: easy Recipe type: vegan spreadable appetizer for quick snacks Ingredients 1 cup nuts (soaked for 8 hours) 1 small head of garlic 1 tablespoon cold-pressed olive oil 2-3 tablespoons water (or as needed for texture) Himalayan pink salt (to taste) Preparation method 1. Start with the soaked nuts. Leave them in cold water for 8 hours. Drain well after they have softened. 2. Put the nuts, peeled garlic, olive oil, and salt into a food processor. 3. Turn on the processor. Blend until the nuts start to turn into a paste. 4. Gradually add water, one tablespoon at a time. Stop occasionally and check the texture. Don't add too much water at once to avoid it becoming too soft. 5. Process until you achieve the desired consistency. If the processor can't make a very fine paste, don't insist too much—it can be consumed as is. 6. Adjust the salt at the end, to taste. Why I make this recipe often I make it because it's quick, uses simple ingredients, and has an intense flavor. It's a vegan appetizer that doesn't require much effort and can be easily adapted. It keeps well for a few days and can be served with vegetables or on slices of bread. Tips and variations Tips If you want the paste to be finer, increase the quantity—a cup of nuts is a little for most food processors. Don't skip soaking the nuts. Soaking makes them easier to process and milder in taste. Raw garlic is quite strong. You can start with less if you don't want it to be too dominant. Substitutions You can use walnuts or other types of nuts, as long as you soak them first. If you don't have pink salt, regular salt works too. Olive oil can be replaced with cold-pressed sunflower oil, although the flavor will be slightly different. Variations You can add a little lemon juice for a fresher taste. For a milder note, add a tablespoon of soaked sunflower seeds along with the nuts. If you want extra flavor, add a little freshly ground pepper at the end. Serving ideas The pâté goes well on whole grain bread or crackers. You can use it as a dip for raw vegetables: carrots, celery, bell peppers, radishes. You can make sandwiches with thin slices of cucumber or tomatoes on top. Frequently asked questions Do the nuts need to be soaked? Yes, soaking is important for texture and digestibility. If you skip this step, the paste will be chunkier and harder to blend. Can it be stored in the fridge? Yes, it can be kept in the fridge in a closed container for 2-3 days. The garlic flavor intensifies over time. Can I use a blender instead of a food processor? A regular blender works only if you make a larger quantity and add more water. For small amounts, a food processor is more suitable. How strong is the garlic flavor? It depends on the size of the head and how fresh the garlic is. If you don't want it to be too strong, start with half a head. Nutritional values Approximately, for a 50g serving: Calories: 140-160 Fats: 14g Proteins: 3g Carbohydrates: 3g These values are approximate and depend on the exact amount of water and oil used. The pâté is rich in good fats from nuts and has a low carbohydrate content. Storage and reheating Keep it in the fridge in a closed container for 2-3 days. I do not recommend reheating; it should be consumed cold. The texture becomes slightly denser after a few hours in the fridge, but it can be easily mixed before serving. It's not a recipe that keeps well for a long time.

Nut pate with garlic

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