Vegetarian Spinach and Walnut Pate
Votes: 1
Time: 4 hours 40 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 140, total fat 10 G., saturated fats 1 G., proteins 6 G., carbohydrates 9 G., fiber 4 G., cholesterol 0 mg, sodium 570 mg, sugar 3 G.
Calories 140, total fat 10 G., saturated fats 1 G., proteins 6 G., carbohydrates 9 G., fiber 4 G., cholesterol 0 mg, sodium 570 mg, sugar 3 G.
The words "pâté" and "caviar" aren't exactly vegetarian icons, but this recipe calls for a delicious plant-based pâté garnished with pomegranate seeds, which resemble caviar. This delicate vegetarian (even vegan) appetizer of spinach and walnuts is reminiscent of the Georgian dish pkhali, where spinach is often replaced with beets or mushrooms. Let the pâté set in the pan, then serve on a platter, garnished with crackers and fresh vegetables.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g fresh spinach (not small), large stems cut off
- 3/4 cup walnuts + extra chopped nuts for serving
- 0.5 cups loosely packed fresh cilantro leaves
- 1/4 cup loosely packed fresh tarragon leaves
- 1/4 cup loosely packed fresh dill leaves
- 2 tablespoons white wine vinegar
- 3 green onions, coarsely chopped
- 2 small cloves garlic, crushed
- 1/4 tsp ground coriander
- A pinch of cayenne pepper
- 2 tbsp. l. pomegranate seeds
- Crackers or raw vegetables, for serving
- Special equipment: ramekin with a diameter of 12 cm.
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Recipes with similar ingredients: spinach, walnuts, pomegranate, dill, green onions, garlic, cilantro, tarragon, wine vinegar, ground cayenne pepper, coriander
Cooking the dish according to the recipe:
- Bring a large pot of water to a boil. Line a 12cm ramekin with plastic wrap, leaving at least a 5cm overhang. Smooth the wrap out as best as possible.
- Place the spinach in a saucepan of boiling water, stir to coat, and cook until wilted and tender, about 2 minutes. Drain and let cool completely. Squeeze the spinach to remove all the water, then finely chop. Transfer to a medium bowl.
- Combine walnuts, 1/3 cup warm water, cilantro, tarragon, dill, vinegar, chives, garlic, 1 1/4 teaspoons salt, coriander, and cayenne pepper in a food processor and process until the mixture reaches the consistency of mayonnaise.
- Add the walnut and herb mixture to the bowl with the spinach and mix thoroughly. Pour into the prepared pan and press down with the back of a spoon to compact the mixture.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- For serving, unwrap the pâté and invert it onto a serving platter. Garnish with pomegranate seeds and chopped walnuts. Serve with crackers or vegetables.
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