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Recipe - Pecan Pate

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
Pâté has its roots strongly in French cuisine, consisting of a spread (smooth or chunky) traditionally made from seasoned meats.  As such, I am probably being a bit cheeky by calling this recipe a pâté.   I do, however, feel that this recipe deserves a title which is a little more glamorous than pecan spread.

 
Ingredients

• 1/2 cup raw pecan nuts, cut into quarters
• 1 cup boiling water
• 4 Tbsp. (approx. 75g) margarine
• 1 Tsp. olive oil
• 1/2 onion, finely chopped
• 1 Tsp. garlic paste
• 1 Tbsp. tomato paste
• 1 Tbsp. nutritional yeast flakes
• 1/4 Tsp. beef flavoured stock powder
• 1 Tbsp. fresh thyme leaves
• Pinch salt and freshly ground pepper
• Toasted bread to serve

 
Method

• Pour the boiling water over the pecan pieces and allow to sit whilst you prepare the rest of the ingredients.  (15 Minutes)
• Sauté the onions and garlic in the oil and margarine.  When the onions are transparent, add the tomato paste and cook through.
• Drain the pecans and place in a small food processor along with the remaining ingredients, except the bread.
• Blitz to the desired consistency.
• Refrigerate to set.
• Serve with toasted bread.

About the Recipe

• This recipe is suitable for vegetarians and vegans.  Select a vegan margarine.
• Massel make a range of vegan stocks and stock powders which are flavoured to be similar to chicken or beef stock. You can also get low salt varieties if that is an issue for you. They are a staple item in my pantry.
• Nutritional yeast is not a form of active yeast, so it will not grow like the active yeast does when you are making bread for example.  It comes in either a powder or a flake form and is mostly used for flavour (slightly cheesy) and nutrition.  You can find them in the health food aisle of major supermarkets or in health food stores.
• You can use any toasted bread that you want for this recipe, but the shape of sourdough slices look nice on the plate and they taste great too.

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