Rustic Almond and Roasted Red Pepper Pate
If you’re looking for something yummy to do with the paste that’s left over from your homemade almond milk, look no further. That’s right, I have found a delectable way to use this protein packed meal other than hiding it in baked treats.
Because it’s Saturday, and the hubby and I don’t have plans for tonight, I thought it would be nice to make something that we could enjoy as an appetizer early this evening. And, I was bored, which always gets the creative wheels turning. Within a matter of minutes, my kitchen went from quiet to chaotic. That’s what happens when culinary experiments begin percolating.
I took inventory of my refrigerator and pantry, and started pulling things left and right. An onion, garlic, mushrooms, kale, Italian seasoning, and olive oil. I only reached for the things that spoke to me. I always tell my children, trust your instincts, they’ll never steer you wrong. And, as usual, they were spot on. This pate is the bomb!
The aroma of onions, mushrooms, and garlic began wafting through the air, and it woke up my slumbering son, who is home from college on spring break.
After I sautéed those three delights, I heated up the kale until it turned a vibrant green and it began to wilt. Next up, time to play with the food processor.
I added the almond meal, mushroom mixture, kale, Italian seasoning, salt, and pepper, and then blended until it looked like pate. The first taste proved underwhelming. Back to the drawing board.
My husband suggested adding the roasted red peppers, my son thought some fresh lemon juice would brighten the taste. Collaboration is a beautiful thing, because those two things transformed it from meh… into oh yeah!!
This pate reminds me of something you might find in Tuscany. It has a slightly nutty texture alone, yet it’s creamy when it’s spread on bread. The flavors marry into something light, savory, and citrusy.
Of course, let’s not forget how healthy this little concoction is. The almonds are packed full of protein. The kale, onions, garlic, and mushrooms are full of nutrients and antioxidants, and the lemon and peppers provide vitamin C.
Tonight I’m going to brush sliced ciabatta bread with olive oil and toast it until it’s golden brown and crispy, then I’ll spread the pate on top and sprinkle diced tomato and basil on top, a Mediterranean bruschetta. Maybe I can convince my husband and son to watch Under the Tuscan Sun while we eat it. Ha-like that would ever happen.
8 mushrooms quartered
1 ½ cups of almond paste
1 cup roasted red pepper – I used jarred peppers packed in olive oil
1 cup kale
Fresh squeezed lemon from ½ of a lemon
9 tablespoons of olive oil
2 tsp Italian seasoning
Salt and pepper to taste
Heat 1 tbsp. of olive oil in a medium sauté pan and add the onions when the oil is hot. Sauté the onions until they begin to become translucent. Add the mushrooms to the pan and cook until they release their water and become soft to the touch. Add the garlic and cook for one minute. Pour into the food processor.
Sauté the kale in the same pan that you cooked the mushroom mixture in. When the leaves turn a bright green and they begin to wilt, add them to the food processor.
Add the rest of the ingredients to the processor and blend until smooth and creamy.
Spread on bread, crackers, or toast.
Add diced tomatoes and basil to make bruschetta.