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Friday, January 26, 2007

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Any suggestions for anything that could replace the walnuts? I love mushrooms, but not enough to defy an allergen . . . Looks gorgeous, though, and I love the way you write about food.

Kaite,

Thank you, I love being able to share my passion. If you are allergic to all nuts then you can probably substitute some roasted garbanzo beans (chickpeas). They would go really well in this recipe. If you are just allergic to walnuts, then pecans would be an excellent substitute. Roasted soy nuts should work as well. Just allow a little extra liquid to make a smooth paste.

Oh, this looks really great: mushrooms and garlic and whee no oil/fat!!!
Great story about you as a little girl.

Looks wonderful. I assume you eat it cold - and do you suggest any thing else to go with it besides crackers and sour cream?

Tanna,

Well you need a little bit of oil to get started but yeah this is very low fat recipe! The story is one my parents won't let me live down so I hear it quite a bit. *GRIN* I was a challenging child in a lot of ways.

Steff,

It is best cold but can be served warm. This would go wonderfully over a steak or some chicken. You could add some egg and put it into tartletes. You could server it over eggs. Virtually anything you can do with pate you can do with this.

Just wanted to add that I just tried this recipe with the chickpea substitution and it worked great! I toasted the chickpeas in the toaster oven, sprinkled with olive oil, for about 10 minutes beforehand.

Just wanted to add that I just tried this recipe with the chickpea substitution and it worked great! I toasted the chickpeas in the toaster oven, sprinkled with olive oil, for about 10 minutes beforehand.

This recipe looks great, and I look forward to trying it. How far can it be made in advance? Have you ever tried freezing it?
Thanks in advance for your help, and I promise to report back with results!

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