Nut pate that is extremely versatile and easy to make. Make it taste like it’s from any culture…Italian, Hispanic, Oriental…
almond pulp (as much or as little as needed)
miso paste (any flavor)
spices/herbs (you choose)
water (enough to moisten dried pulp)
dash of flax oil
I start by mixing miso (seasalt would work) with water and then add what I need to the almond pulp to make a paste. Then, I begin to experiment with spices, chopped celery, green onions, jalepenos, wakame, arame and/or other vegetables. I use this in red bell pepper wedges, on celery, on cucumber slices, on crackers, as a sandwich filling and lettuce wrap, even sushi. It’s an excellent way to use left-over pulp. I use one bowl and rarely measure. I dehydrate the pulp after making almond milk, so there’s always some available for a quick meal. For the picture, I added chopped tomatoes, zucchini and green onions, stuffed into a yellow bell pepper. Yummy!