Pate de noix

Pate de noix

You’ll like this protein-rich vegetarian alternative to pate.

INGREDIENTS
Extra virgin olive oil, 2 tablespoons
1 onion, diced extremely fine.
1 celery stalk, minced very finely
150g of very thinly sliced button mushrooms and 1 chopped garlic clove
1 1/4 cups (125g) very finely chopped walnuts
2/3 cup (100 g) very finely chopped cashews
Chopped thyme leaves, 1 teaspoon
1 gently beaten egg
Micro radish, crisp bread, and 1/4 tsp. smoked paprika (pimenton) Dukkah, to serve

METHOD
1.In a frypan, heat the oil over medium heat. For 3–4 minutes, soften the onion and celery.
2. Add the garlic and sauté for an additional one to two minutes, until aromatic. Cook the mushroom for five minutes, or until tender.
Mushroom preparation methods
3. Take heat off. Add paprika, egg, thyme, and nuts after stirring.
4. Season before adding to a bowl. Set alone for cooling.
5.Add micro radish and dukkah to the pâté before serving it with crisp bread.

Oils from sunflower, olive, palm, coconut, flax, pumpkin, beet, almond, avocado, and pistachios are also available. All vegetable oils include vitamin E, and none contain cholesterol. Nevertheless, they all have unique qualities, both good and bad. We’ll now discuss olive oil!
Unprotected fatty acids are not oxidized when vitamin E is present. Metabolism is sped up by vitamin D. helps to develop and preserve tissue, skin, and mucous membranes while stimulating growth. The maintenance of tissue, skin, and mucous membranes is aided by vitamin D, which also promotes development. Contrarily, B vitamins help the neurological system and transform proteins and carbs into energy for the body. They are crucial for maintaining the health of the hair and eyes, the stomach and intestines, the body’s weight, and the production of red blood.