The pictures above show the cooked pate, all the ingredients, what it looks like in the loaf pan, and how the vegetables appear when cooking on the stove top.
Makes 16 slices

1 pound green beans , rinsed, stems trimmed
2 onions peeled and sliced, about 2 cups
1 whole carrot, peeled and chopped, about 1/2 cup
1/4 cup vegetable broth or water
1/4 tsp dried sage or 1 tsp fresh minced sage or 3 whole leaves
2 egg whites or 1/4 cup measured egg whites
1 cup toasted walnuts
1/2 tsp salt
1/4 tsp ground pepper

1.Preheat oven to 325 degrees. Simmer the green beans, onions and carrot in the broth, covered about 15-20 minutes or until well cooked and tender. Remove cover and cook on low heat until liquid cooks away, but do not burn.
2. Place the vegetables in a food processor. Add all remaining ingredients, blend the mixture until egg whites and nuts are evenly distributed about three minutes. The mixture should be smooth but still a little grainy.
3.Bake in a lightly oiled loaf pan 45 - 60 minutes or until it feels firm to the touch and pulls away slightly, from the side of the pan.
4. Remove pan from oven and let sit for thirty minutes to firm up before removing from pan. Serve at room temperature. Or refrigerate and serve cold. Cut into 16 thin slices and serve.
Nutrition per slice: Calories 65, Fat 4.7g, Cholesterol 0, Sodium 92, Carbohydrate 3.9 g, Fiber 1.7 g, Sugar 1.0 g, Protein 3.4g.

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