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Recipes from
Taste Life! Organic Recipes
Reprinted from Taste Life! Organic Recipes (2002) by permission of Vital Health Publishing, Ridgefield CT.
Lemon Walnut Bean Pate
This rich, nutty dip is great for a party or snack served with pita bread, olives, carrot and celery sticks.
Vegan, wheat-free, corn-free, heart smart, low fat
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Makes: 4 1/2 cups
4 cups cooked or canned navy beans OR start from scratch with 2 cups
dried navy beans, presoaked, rinsed and simmered in 6 cups water for 1
1/2 hours
3 scallions, sliced
6 cloves garlic, peeled
1 lemon, juiced, 1/3 cup lemon juice
1 teaspoon sea salt
2/3 cup walnuts
2 tablespoons chopped fresh dill, plus several sprigs for garnish
1- 5 ounce jar of olives such as garlic-stuffed olives for a garnish
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1. Place cooked beans, scallions, garlic, lemon juice, salt, walnuts and dill in work bowl of food processor.
2. Puree until smooth.
3. Adjust seasonings, if desired.
4. Transfer dip into serving bowl, and garnish with olives and dill.
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