Whole Food, Plant-Based Recipe Apple Nut Ginger Pâté
Recipe courtesy of Marty Davey, PPMNY Education and Research ManagerAn easy appetizer, this apple-nut ginger pâté is suitable for those with chronic kidney disease stages 3 and 4. It’s low in potassium, phosphorus, sodium, and fat but packed with flavor. Watch a cooking demo of this recipe here.
Yield: 1 ½ cups, Serves 6
Prep: 12 min, Cook: 5 min, Total: 17 min
Ingredients
½ cup raw macadamia
- ¼ cup carrot, chopped
- ¼ cup celery, chopped
- ¼ cup red onion, chopped
- 1-2 inches fresh grated ginger
- 2 tsp white or yellow miso
- 1 tsp red wine vinegar
- 1 medium apple, cored and cut in large chunks
- Optional spices: black pepper, coriander, or nutmeg for a flavor boost, paprika for garnish
Instructions
1. Soak the nuts in hot water for 15 minutes if not using a high-speed blender.
2. Place the soaked cashews, celery, and carrot. Pulse a few times to combine, but keep some texture.
3. Add onion, miso, red wine vinegar, and ginger in a food processor or blender. Blend until well chopped, scraping down sides as needed.
4. Add the apple. Blend until well chopped, scraping down sides as needed.
5. Taste and adjust seasoning with black pepper, paprika, or a dash of cayenne if desired.
6. Serve as a dip or spread with crackers, raw vegetables, or in lettuce wraps.
Chef's Notes
If you do not have a powerful blender, soak the cashews for 10 minutes in hot water and process. The amount of ginger is about 1-2 inches on a root the size of an index finger.
