Plant-Based Recipe: Tuscan Kale & White Bean Pâté

Tuscan Kale & White Bean Pâté 

Making your own Pâté is an exciting culinary adventure, offering the perfect opportunity to unleash your creativity and customize a dish that’s perfectly tailored to your palate. 

Imagine serving-enjoying a vibrant, earthy Tuscan Kale and White Bean Pâté, a sophisticated starter that’s both healthy and delicious. But the creativity doesn't stop there. The possibilities are endless: experiment with creamy cannellini beans, crunchy toasted walnuts, peppery arugula, fragrant fresh herbs like thyme and rosemary, or a bold pinch of smoked paprika. Every batch can be a new masterpiece, allowing you to fine-tune the texture and flavor profile to your exact desire. 

So, let’s get started with the recipe, which serves 4 people and does not require a specific pâté mold: 

Ingredients:

1 Cup roasted Tuscan kale 
1 Cup cooked white beans
1/2 Cup toasted unsalted pumpkin seeds
2 Tbsp. extra virgin olive oil
1 Tbsp. Meyer lemon or lemon juice
1 Tsp. Meyer lemon or lemon zest
1/3 Cup pitted green olives
1 garlic clove peeled
1 Tsp. fresh thyme leaves
1/3 Tsp. ground coriander seeds
1/3 Tsp. cumin
1/3 Tsp. turmeric
1/3 Tsp. sea salt

Instructions:

1. Add all ingredients to a food processor and blend until the mixture has a slightly coarse, yet creamy, consistency.

2. For a beautiful presentation, transfer your Pâté to a dish and add garnishes like roasted pumpkin seeds, sliced radishes and olives or other toppings to your liking.

Savor this delectable Pâté as an appetizer, or incorporate it to enhance the flavor profile of various dishes such as sandwiches, wraps, paninis, polenta and pasta. 

Bon Appetite! 

Chef Ellie Lavender
Plant-Based Mediterranean Chef
Culinary & Wine Pairing Instructor
Event Caterer
2026 Plant-Based Mediterranean Cooking & Wine Pairing Classes
 

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