Source: dLife

Made with mushrooms, green beans, and almonds, this pate is savory and delicious.

Servings

2 cup fresh chopped onion
2 tsp olive oil (or canola oil)
4 medium garlic cloves , minced or pressed
1.5 cup Fresh green beans , trimmed, chopped
14 oz fresh mushroom slices (4 cups)
2 tbsp white wine (dry wine or sherry)
1 tbsp low sodium soy sauce
0.5 tsp ground thyme
2 tbsp sliced almonds , toasted
1 large hard-boiled eggs , chopped
2 cup cold water

1 In small saucepan, add water and egg. Bring to boil over medium-high for 6 minutes.
2 Remove egg from water, set aside and allow to cool. Discard water.
3 In medium pan, heat oil over medium. Add onions and saute 10 minutes or until translucent.
4 Add garlic, green beans, mushrooms, wine or sherry, soy sauce, and thyme. Cover and cook 10 minutes.
5 Remove cover, cook 10-15 additional minutes, until vegetables are soft and most liquid has evaporated.
6 In food processor, or by hand, chop almonds.
7 Remove and discard egg shell. Slice egg vertically without piercing yolk. Remove and discard yolk.
8 In blender or food processor, combine chopped nuts, cooked vegetables, and egg. Purée until well mixed.

Serve with low-carb, whole-grain chips or veggie dippers.