Walnut, Mushroom & Zucchini Pate/Loaf

Ingredientspate

  • 150g raw walnuts
  • 250g cooked buckwheat* (I usually cook it in a rice cooker, in larger quantities (1:2 ratio):
    2 cups raw buckwheat kernels: 4 cups filtered water then I usually throw in a bay leaf or 2 with 1 teaspoon of Himalayan salt)
  • 250g onions, quartered
  • 1 garlic, clove
  • 250g mushrooms, cleaned
  • 150g zucchini, roughly chopped
  • 20g butter
  • 1 tsp marjoram, dried
  • 1 tsp herb pepper (I get it from my deli)
  • 1½ tsp Himalayan salt (sometimes I use my chicken stock concentrate paste instead)

Method

  1. Preheat fan forced oven to 180ºC; Line a 30-35cm bread tin with baking paper. (I usually scrunch up the baking paper under running water, shake off excess water and then it’s easier to mould into the tin).
  2. Place walnuts into mixing bowl and grind 5 seconds, speed 8. Set aside.
  3. Place onions and garlic into mixing bowl and chop 5-8 seconds, speed 5. Scrape down sides of mixing bowl with spatula.
  4. Add mushrooms and zucchini, chop 5 seconds, speed 4, with aid of spatula. Scrape down sides of mixing bowl with spatula.
  5. Add butter to mixing bowl and saute 4 minutes, Varoma, speed 1. Drain excess liquid by holding simmering basket in mixing bowl while pouring out and discarding liquid.
  6. Add herbs and salt, cooked buckwheat and walnuts to mushroom mixture. Blend 30-40 seconds, speed 8, using the spatula if needed. Season to taste.
  7. Bake in oven 50 minutes. Allow to cool completely in baking tin and refrigerate 2-3 hours before slicing.

*If you’re not too confident with buckwheat, I do suggest to try it, BUT you can always use cooked wholegrain spelt pasta or a gluten free pasta: weigh out 150g of dry pasta, cook al dente. 

Bon appetit


Conventional Method

  1. Preheat fan forced oven to 180ºC; Line a 30-35cm bread tin with baking paper. (I usually scrunch up the baking paper under running water, shake off excess water and then it’s easier to mould into the tin).
  2. Using a food processor, coffee grinder etc grind down walnuts to resemble fine breadcrumbs.
  3. Finely dice onions and mince garlic; place into a large frying pan together with butter and sauté on a low to medium heat, until onions are sweet and translucent.
  4. Grate mushrooms and zucchini and add to onion mixture. Continue to sauté altogether till zucchini and mushrooms are not raw. Drain off excess liquid and discard the liquid.
  5. In a large mixing bowl combine walnuts, buckwheat, mushroom mixture, herbs, pepper and salt – season to taste and mix till well combine.
  6. Pour mixture into loaf tin and bake 50 minutes. Allow to cool completely in baking tin and refrigerate 2-3 hours before slicing.

⇒You can also find this recipe, which is diabetes friendly, just click here⇐

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