Heirloom Bean and Walnut Paté Terrine
Amazing vegan Armenian bean and walnut pate recipe inspired by Ana Sorton. Impressive plant-based appetizer perfect for holiday parties - real showstopper!
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Cooking tools:
- Eyedropper
- Fine-mesh sieve
- Saucepan
- Stove
- Glass
- Refrigerator
- Airtight container
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 cup of Mr. Phipps Beach Pebbles, or another silky, thin skinned bean like Ojo De Cabra or King City Pink
- 2 cups of water
- 1/2 cup of minced white onion
- 1 bay leaf
- 1 4" strip of Kombu
- 2/4 cup walnuts
- 4 tablespoons coconut oil or vegan butter (I really like the flavor of the coconut oil in this)
- 1/2 teaspoon chopped garlic
- 1/2 tablespoon chopped garlic
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh dill
- 1 teaspoon cracked peppercorns or very coarsely ground pepper
- Sea Salt to Taste
- 2 very small beets, roasted and cooled completely
- 1 container of vegan goat cheese or make your own from this recipe
- Dill for garnish
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