Vegetable-Walnut Pate contributed by Aunt Esther (yield – 2 cups)
Also appearing in the Moosewood Cookbook
1.5 cups cooked green beans (purple beans are even better because
they are meatier).
2 hard-boiled eggs, grated 1/4 cup toasted walnuts, pulverized
1-2 Tbsp mayonnaise 1 to 2 Tbsp dry white wine
cup finely minced onion, sauteed until soft in a little oil
salt, black pepper, pinch of nutmeg
Combine everything and chill. Use as a sandwich spread or
dip for raw vegetables and crackers.
Note: This really tastes like chopped liver. Aunt Esther loved
chopped liver but had a cholesterol problem, therefore she did
not use the hard boiled eggs when she made this recipe.
Dilled Beans (from Bernardin Guide to Home Preserving, This is
a wonderful recipe. You can make smaller amounts.)
2.2 lb. green beans 2.2 lb. yellow wax beans
3 small red peppers 3 cups white vinegar
3 cups water 3 Tbsp. pickling salt
18 peppercorns 6 cloves garlic
3 tsp. dill seed or 6 heads fresh dill
1. Fill boiling water canner with water. Sterilize 6
pint mason jars.
2. Trim beans and cut peppers. Combine vinegar, water and
pickling salt in stainless pan and bring to boil. Add beans and
pepper strips and bring back to boil.
3. In hot jar, put 3 peppercorns, 1/2 tsp, dill seed or
dill head and 1 clove garlic. Pack beans and pepper strips into
jars. Add boiling pickling liquid. Wipe rim of jar and put on
lids and rings.
4. Place 6 jars in canner. Cover and return to boil.
Process 10 minutes. Remove hot jars, cool and check to see that
center of lid is concave. Label and store in cool dark place.
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Dilled Three Bean Salad
The above can be used to make three bean salad, by adding l
can drained kidney beans, along with olive oil or sour cream or
yogurt, with freshly ground pepper and other spices to taste.
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Dilly Beans (contributed by Kjellrun Hestekin)
5 pints green or yellow beans 1/4 c vinegar
1/2 gallon water dill 3/8 c. pickling salt
Cook beans till barely done. Pack beans and lots of dill into a container
(a plastic ice cream pail works well.) Boil water, vinegar & salt & pour
over beans. These are ready to be eaten in a day or two, and will keep a
long time in the refrigerator. Or put up in canning jars, process about 5
minutes, & seal tightly.
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Bean-Nut Loaf contributed by Melba Rabinowitz
Based loosely on the Tofu-Nut Balls, Enchanted Broccoli Forest
Cookbook , page 186, this recipe is great for the tougher beans,
because when sauteed and ground, they have a meat like texture.
Makes a small loaf, sufficient for 4 people. Vary in any way
you might vary a meatloaf, using the beans the way you would
ground beef. YOU WILL NEED: A Food Processor. A square baking
pan or a loaf pan. 1/2 C. uncooked brown rice. I use brown rice
that has some wild rice already mixed into it. The wild rice
gives some additional crunchiness. 1 cup water. 1 garlic bulb.
1/2 lb., or more Fresh green beans. 1/2 C. almonds. 1/2 C. fine
bread crumbs. I use crumbs made from pre-seasoned croutons/
Pepperidge Farm. Or use regular bread crumbs or wheat germs and
adjust the seasoning accordingly. One Egg. Seasoning to Taste.
Use seasoning and spices you might use for a meat loaf. I used 2
T. President’s Choice/ Spicy Soya Sesame sauce and 2 T. Ketchup
and a pinch of salt and 1 Tsp. of finely ground savory. STEPS:
Place the rice and water in a small saucepan. Bring to a boil,
cover, and lower the heat to the slowest possible simmer. Cook
until very soft and without excess moisture – about 30 -35
minutes. Saute beans slowly. Use heavy skillet or pan, coat
bottom with small amount of olive oil, use low heat, chip garlic
into bottom first, drop beans in evenly and cook on low, with lid
on, turning occasionally and adjusting heat so garlic does not
scotch. Do not overcook. You want them to have texture. About 25
minutes. Use food processor to prepare bread crumbs from pre-
seasoned croutons, set aside. Grind almonds finely. Cool beans
slightly and grind beans to ground meat consistency. Mix all
ingredients, including egg and seasoning. Place in pre-heated
oven. Bake 35 – 45 minutes at 350 degrees. Will brown on top,
same as meatloaf. Be sure to adjust seasoning. Sage and savory
are my favourite spices because I am from Tennessee. The original
recipe calls for 2 Tbs. Tamari or Soy Sauce. Use Italian spices
or make a seasoned tomato sauce to spread on the top before it
goes into the oven. If you use the seasoning your family likes,
you will be as pleased as we are with this bean-nut loaf. Good
Luck! Melba Rabinowitz
