In a Nutshell
Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.
Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
Recipe inspired by Food & Wine.
This entirely plant-based pate spread is rich and flavorful and packed with healthy nutrients. It makes a perfect vegan appetizer or a healthy tasty snack. This pate spread is gluten-free, paleo, keto and whole-30 friendly.
Pecans are the most antioxidant-rich nut, they are also loaded with vitamins and minerals, phytosterols and more. For details about the nourishing properties of pecans, click here.
- ½ cup pecan butter made with the NutraMilk
- ½ cup dried porcini mushrooms
- 1 cup boiling water
- ½ pound portobello mushrooms (stemmed)
- 2 tbsp. tamari
- 2 tbsp. extra-virgin olive oil
- ½ tbsp. nutritional yeast (see Note)
- ½ tbsp. fresh lemon juice
- 1 tsp. chopped rosemary
- 1 tsp. light miso
- 2 dry-packed sun-dried tomato halves
- Toasted baguette slices or other bread of choice, crackers for serving.
For pecan butter butter
- 2 cups (220g) raw pecans
- 1/8 tsp pink Himalayan salt (optional)
- For raw pecan butter
- Place pecans and salt in the NutraMilk container.
- Press Butter cycle, set 3-4 minutes.
- Press Start.
- Open container lid. If, necessary, set for an additional 1-2 minutes for a creamier butter.
- Set aside ½ cup for recipe and store the rest for later use.
- Meanwhile, in a small heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes. Rub the porcini to remove grit; transfer them to a small bowl. Reserve the soaking liquid.
- If you use the large Portobello mushrooms, cut the caps in half and, with a sharp paring knife, trim off the dark gills on the underside of each one. Slice the caps into 1/4-inch-thick pieces. Otherwise slice small mushrooms.
- In a bowl, whisk together the tamari, olive oil, nutritional yeast, lemon juice, rosemary and miso. Add the sliced portobellos and toss to coat thoroughly. You can also place in Ziploc bag. Let stand for 15 minutes, tossing occasionally.
- In a small saucepan, combine the soaked porcini and sun-dried tomatoes. Slowly pour in the porcini soaking liquid, stopping before you reach the grit at the bottom. Bring the liquid to a boil, cover and simmer over low heat until the tomatoes are tender, about 4 minutes.
- Add the marinated portobellos, porcini and tomatoes to the NutraMilk, puree to a coarse paste, adding about 1/4 cup of the porcini cooking liquid. Add 1/3 cup pecan butter and Mix until its well-combined adding a little more of the porcini liquid if the mixture is too thick. Season lightly with salt.
- Transfer the pate to a serving bowl and serve with toasted baguette and/or cracker. Enjoy!