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regina dillard

Regina is owner of Inner Sanctum Wellness, cooking instructor and Epicure Good Food Consultant. She received her training at The Cooking & Hospitality Institute of Chicago and specializes in contemporary whole food and plant-based cuisine. "My goal is to show customers how to create delicious, healthy meals quickly and affordably, giving them more time to do what they enjoy".

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RECIPE

"SALMON'" PATE (R, V, VG, ALK)

Author | Regina Thomas Dillard

2 c. Raw Walnuts (R,V,VG) sub. Raw Almonds ALK)
1 Large Scallion, chopped
1 Red Bell Pepper, chopped and seeded
2 Stalks Celery, chopped
1/4 tsp. garlic powder
1 tsp. Salt
Opt. 2 T. Wakame Flakes

Process all ingredients in food process until smooth. Chill in refrigerator for 1 hour before serving.
Serving Suggestions: Add to vegetable/crudite platter. Use pate to stuff tomatoes. Add a scoop to a salad. Roll up pate into a large collard green leaf. Serve with Herb & Onion Flax Seed Crackers, recipe - see Snacks & Crackers section.

Yield: 4-5 Servings