Tuesday, October 8, 2019

Smoky Almond/Mame Pâté With Caramelized Garlic (Almond & Soy Bean Pâté)

Delicious Smoky Almond/Mame Pâté makes a lovely appetizer, snack or even a meal especially when piled on a toast or salad! This is similar to the other wonderful recipe Chickpea Salad Spread. I am using the Japanese word for bean here as I like the sound of it!

I thought I had a perfect name for the lovely brignt carrot-colored Pâté until I introduced it to friends as "Sal-None Pâté"; one friend had a hugely violent reaction and chided me for picking a horrible name! Her aversion to the name was so strong that I gave up the idea. Oh, the things One does to appease one's friends' sensibilities! :-)


Soak and cook the soy beans until soft but not mushy. Check How to cook beans for info on cooking the beans. You may also use canned beans.

If soy is not an option, use cooked great northern or cannellini beans instead.

Roast or cook the garlic cloves until they are soft and golden. Uncooked garlic maybe used also but will have a different flavor profile.


2 cups cooked Soy Beans (see Notes)
1/3 cup Toasted Almonds
1-2 cloves Caramelized Garlic (1 tsp)
1/4-1/3 cup Vegan Mayonnaise
1-2 Tbsp Dijon type prepared Mustard
1 Carrot, finely grated
1 rib Celery, minced
1/4 cup Dill Pickles/Cornichons, minced
1/2 tsp Smoked Paprika
1/8 tsp ground White Pepper
2-4 Tbsp Lemon Juice, to taste
2 Tbsp fresh Parsley, finely chopped
2 Tbsp Fresh Dill, finely chopped
Salt, Pepper to taste

Optional ingredients
1/2 small Red Pepper, finely minced
1/4 - 1/2 tsp Cayenne
2 Tbsp Nutritional Yeast, or to taste


If the soy beans are freshly cooked, drain (reserve cooking broth for soups or other uses) and let  cool completely.

Place the almonds in the bowl of the foodprocessor fitted with the metal blade. Pulse until the nuts are chopped well into crumbs and without any large chunks. Pour into a bowl and set aside.

In the same bowl of the food processor, add celery and the fresh herbs and pulse a couple of times. Spoon into the nut bowl. 

Tip the drained soybeans into the processor bowl and pulse a few of times until finely chopped but not pureed. If you like a smoother texture, go ahead and process until desired consistency is reached.

Add the rest of the ingredients (start with the smaller quantities of some of the items and add more as needed) and the reserved almonds mixture; pulse a few times just until mixed well. 

Taste and adjust seasonings, add a little more carrots or celery, etc. Mix well.

Scoop out the Pâté into a clean container, cover tightly, and let chill for at least 30 minutes. The Pâté is better if it is made a few hours ahead to meld the flavors. 

Pâté may be made a couple of days ahead and reserved in the fridge until needed; tastes fresh for about 5 days or so.

Serve Smoky Almond/Edamame Pâté cold or cool on toast, as filling for sandwiches or wraps, or as a dip with veggies, crackers, and chips.


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