- Paul’s Scrambled Eggs with a side of sauteed vegetables.
- Glenn’s Celery Stuffed with Yogurt and Blue Cheese
- David Mendosa’s Quick Stuff from the Grocer
- Chris’s Shrimp Salad
- Vegan Walnut Pate – from Shelley
- Marilyn’s – Chile Rellenos Jose
- Nola and Bob’s Sweet and Sour Red Cabage
- Jeff’s High Fat, Low Carb Breakfast Shake
- Michael’s Tapenade
- Barry’s Low Carb Cranberry Walnut Cookies
- Dick’s Chocolate Squares – Sugar Free, Grain Free, Lactose Free
- Barry’s Tempeh Pesto Stir Fry
- Paul S’s Boca Burgers
- Chocolate Frosting – Sugar Free, Gluten Free, Lactose Free
My pate was part of a pot luck conducted by the Boulder Very Low Carb Diabetes Support Group, where we encouraged people to bring “tasting” size portions with no more than 5 grams carb in an actual serving, and smaller samples still for more tastings. For a meal, you’d probably go for a larger serving. — Shelley
INGREDIENTS
- 700 grams Walnuts, soaked, dehydrated
- 80 grams Red Onion, chopped (other colors are fine, and I think it’d actually taste better with half this amount)
- 45 grams Shallots, chopped
- 200 grams Raw coconut oil
- 1/2 tsp Nutmeg, freshly grated
- 8 Sage leaves, or 2 tsp.
- 10 grinds Peppermill
- 1 TB Tarragon, dried
- 1 teaspoon Salt
This is a savory pate that doesn’t need much sweet to make it flavorful. However, if you want, you could grate half a raw, tart apple into it for extra bursts of flavor.
INSTRUCTIONS
- Rinse, drain, then dehydrate the walnuts in a 175 F oven overnight so that they’re no longer so awfully bitter, and so that they’re a bit crispy
- Chop the onions and shallots, then using about 4 Tablespoons of the coconut oil, saute on medium low heat with a pinch of salt until they’re translucent. Golden-colored is okay. If they BURN, throw them out and start over, because they’ll make all the delicate flavors of everything else taste awful.
- Put the walnuts in a food processor with the sharp blade so that they’re between fine and coarsely ground. (Not walnut butter!) Remove the walnuts and put in the onions, and the chopped apple and let that stuff get pulverized, along with the herbs and spices.
- Put the ground walnuts back in and blend until the mix is homogenous. Try to avoid walnut butter, but if it happens, it’s okay.
- Press the mixture into small bread pans, rectangular pyrex storage containers, or something else like that. Try hard to eliminate air pockets, so you get a smooth, consistent look to the pate. Keep in mind that your goal will be to take out a tidy square or rectangular slice to serve on a plate as an appetizer, and choose your containers with that in mind.
- Refrigerate at least 4 hours, and you can freeze this for months.
- Serve as tidy 1/2 or 1/4 inch thick slices, perhaps on a plate that is garnished with diced red pepper, diced dill pepper, capers, and pretty slices of cucumber. You can also garnish with an oil and parsley blend that’s been put into a squirt bottle so you can make patterns out of it.
- THIS MUCH MAKES 3 Small tins of pate, with roughly 6 slices per tin.
FOOD FACTS PER SERVING: (1/6th a slice of one tin)
5 grams carbs, 6 grams protein, and 88% fat. 300 Calories.
