Veggie Pate Recipes

VEGGIE PATE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
• In a food processor, blend sunflower seeds, whole wheat flour, nutritional yeast, salt, vegetable oil, lemon juice, potato, carrot, onion, celery, garlic, water, thyme, basil, sage, savory, pepper and dry mustard. Process the mixture until almost smooth.
• Transfer mixture to the baking dish. Bake in the preheated oven 1 hour, or until bubbly and lightly browned.

VEGETARIAN PATE

Steps:

• Fill a large bowl with ice and water; set aside. Place eggs in a medium saucepan with enough water to cover by 2 inches. Place over high heat; bring to a boil. Turn off heat; cover. Let stand for 12 minutes. Transfer eggs to ice bath to stop cooking. When eggs are cool, peel under cold running water, cut into quarters, and set aside. Let cooking water return to a boil; blanch string beans for 2 to 3 minutes. Transfer to ice bath to stop the cooking.
• Melt butter in a medium saute pan over medium heat. Add onion; cook until caramelized, 8 to 10 minutes. Remove from heat; cool to room temperature.
• Combine eggs, beans, walnuts, soy sauce, mayonnaise, and oil in bowl of a food processor. Pulse until finely chopped but not pureed. Stir in sauteed onion and chives; season with salt and pepper. Serve at room temperature with bread or crackers.

VEGGIE PATE

Steps:

• Preheat oven to 350 F.
• Lightly grease an 8x8 inch baking dish.
• In a food processor, blend all the ingredients until they are almost smooth.
• Transfer mixture to the baking dish.
• Bake for 1 hour, or until lightly browned.

VEGETABLE PATE

Steps:

• Heat oven to 350 degrees. Chop carrots, celery and onion into 2 - 3 inch chunks; heat 2 tablespoons olive oil in a wide skillet or Dutch oven over medium heat. Add chopped vegetables, garlic, water and 1/4 teaspoon salt; cover and cook, turning heat to low after vegetables begin to steam, 10 minutes. Vegetables will still be crisp. Grind coarsely in a food processor. With a slotted spoon, transfer vegetables to a large bowl. Heat 1 tablespoon oil in the pan over medium heat. Add mushrooms; season with a pinch of salt. cook, 5 minutes. Transfer mushrooms to bowl with a slotted spoon. Mix tahini and miso with the herbs and spices; stir into vegetables. Stir in breadcrumbs. Transfer mixture to an oiled 9-inch spring form pan; bake, 60 minutes. Heat remaining 2 tablespoon oil in the skillet on medium heat. Add spinach; cook until wilted, about 3 minutes. Stir in 1/4 cup walnuts and a pinch of salt. Grind the mixture in a food processor for several seconds. Spread over the baked pate. sprinkle with remaining 2 tablespoon walnuts. Place tomatoes, cut side down, around edge of pan. Bake, 5 minutes. Let cool. Gently slide a knife around side of pan, Cut into wedges.