Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by there'se@garnet.berkeley.edu
Chestnut PateIngredients (use vegan versions): 1 1/2 cups ground chestnuts
1/2 cup whole wheat flour (I used
1/2 cup nutritional yeast
4tablespoon lemon juice
1 grated raw potato
4 stalks green onion/scallions, thinly sliced
2 stalks grated celery
1 grated carrot
1tablespoon soy sauce/tamari (was 1 teaspoon salt)
1 teaspoon each of basil, thyme, and sage
1tablespoon fresh or 1 teaspoon dried rosemary (I used fresh - yum)
1 1/2 cups warm water
Sprinkes of cayenne
Directions:Prepare chestnuts by cutting an X on the flat side with a sharp knife, then roasting in a 400 degree oven for 15 minutes. Shell the nuts and chop coarsely.
Measure out 1 1/2 cups then put them in a blender or food processor and grind them to a fine powder or paste. Mix all ingredients in a bowl, then transfer to a loaf pan - sprinkle with cayenne and bake at 350 degrees for an hour. Cool completely, unmold, slice thin a serve with vegan french bread or vegan crackers.
Actually, the cayenne thing was a fortunate mistake - I grabbed it instead of the paprika!
This was pretty good, although I added a little salt and quite a bit of pepper to it; it was rather bland. My father (a meat-eater) loved it with a little extra garlic seasoning sprinkled on top.
Archived comment by: hilary
Safety note for anyone who's never roasted chestnuts: Be careful when you remove them from the oven! One of the chestnuts popped while my face was over the pan to bring it out of the oven, and I got boiling hot chestnut guts all over my face. No burns, thank goodness, but still a lesson to keep in mind next time I roast chestnuts!
By the way, this pate is FANTASTIC!
Archived comment by: missAntithesis
