Spinach Mushroom Pate Vegan Food

CREAMY VEGAN MUSHROOM PASTA

Creamy Vegan Mushroom Pasta image

This vegan mushroom pasta with spinach in a creamy cashew sauce is a comforting, easy, and family meal! It's healthy satisfying comfort food at its best.

Provided by Alison Corey

Time 30m

Number Of Ingredients 13

Ingredients

3/4 cup raw cashews
1 cup unsweetened almond milk (or dairy free milk of choice)
1/2 cup low sodium vegetable stock
2 cloves garlic
1 small onion
2 tbsp nutritional yeast
1/2 tsp salt
1/4 tsp pepper
1 tbsp lemon juice (optional)
10 oz box of yellow lentil pasta
1 small onion
8 oz mini bella mushrooms
5 oz fresh leaf spinach

Steps:

Prepare pasta according to package directions.
Soak raw cashews in warm water for a minimum of 10 minutes.
While pasta water is coming to a boil, and cashews are soaking, dice and sauté both of the onions in a 1/4 cup of vegetable stock on medium heat for about 3 minutes or until translucent.
Take half of the sautéed onions, and add to the blender for the sauce. Keep the remaining half of the onions in the pan.
Dice mushrooms, and add to the pan with the onions. Sauté until browned about 5 minutes. Add spinach. Cover with lid, and allow steam to wilt the spinach.
Drain soaked cashews. Add to the blender with the onions. Add garlic, almond milk, vegetable stock, nutritional yeast, salt, pepper, and optional lemon juice. Blend until smooth. Transfer to a small pot. Heat on medium until sauce is warm and thickens. Set aside.
Assemble the pasta. In the pan with mushrooms and spinach, add the cooked and drained pasta. Pour cashew cream sauce over top, and stir until sauce is well combined. Serve with a wedge of lemon, or a sprinkle of vegan parmesan.

Nutrition Facts : Calories 353 kcal, Carbohydrate 50 g, Protein 22 g, Fat 11 g, SaturatedFat 2 g, Sodium 421 mg, Fiber 7 g, Sugar 6 g, ServingSize 1 serving

VEGETARIAN SPINACH-WALNUT PATE

Vegetarian Spinach-Walnut Pate image

The words "vegetarian," "pate" and "caviar" don't necessarily go together, but this creamy, flavor-packed appetizer spreads like pate, and the tart bursts of pomegranate seeds are a little like caviar. This vegetarian (in fact, vegan) dish is inspired by the country of Georgia's dish pkhali, a spinach spread that can also be made with beets or mushrooms.

Provided by Food Network Kitchen

Categories appetizer

Time 4h40m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds fresh spinach (not baby), large stems removed
3/4 cup walnuts, plus more, chopped, for garnish
1/2 cup loosely packed fresh cilantro leaves
1/4 cup loosely packed fresh tarragon leaves
1/4 cup loosely packed fresh dill fronds
2 tablespoons white wine vinegar
3 scallions, roughly chopped
2 small cloves garlic, smashed
Kosher salt
1/4 teaspoon ground coriander
Pinch cayenne pepper
2 tablespoons pomegranate seeds
Crackers or crudites, for serving

Steps:

Special equipment: 5-inch ramekin
Bring a large pot of water to a boil. Line a 5-inch ramekin with plastic wrap, leaving at least a 2-inch overhang; smooth out the plastic in the ramekin as much as possible.
Add the spinach to the pot of water, stir to submerge and cook until wilted and tender, about 2 minutes. Drain and let cool completely. Squeeze every last drop of water out of the spinach, then finely chop. Transfer to a medium bowl.
Process the walnuts, 1/3 cup warm water, cilantro, tarragon, dill, vinegar, scallions, garlic, 1 1/4 teaspoons salt, coriander and cayenne in a food processor until the mixture is the consistency of mayonnaise.
Add the walnut-herb mixture to the bowl with the spinach, and stir to combine thoroughly. Spoon into the prepared ramekin, and pat down with the back of the spoon to compact. Cover with the plastic overhang, and refrigerate at least 4 hours up to overnight.
To serve, unwrap and invert onto a serving platter. Garnish with pomegranate seeds and chopped walnuts. Serve with crackers or crudites.

SPINACH MUSHROOM PATE (VEGAN)

Spinach Mushroom Pate (Vegan) image

From the Candle 79 Cookbook: This versatile and rich-tasting pate is an all-time favorite appetizer at Candle 79 in New York City. It's lovely to serve at a party with cocktails or a crisp, organic white wine. Spoon it onto crostini made with your favorite bread or onto crackers, or serve it alongside a crudite platter.

Provided by Wish I Could Cook

Categories Spreads

Time 20m

Yield 2 cups, 12 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1/2 cup finely chopped shallot (80g)
5 chopped portabella mushrooms
1/2 lb chopped fresh spinach (225g)
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup vegan mayonnaise (180g)

Steps:

Saute shallots and mushrooms in 1 tablespoon of olive oil until softened (about 5-7 minutes.) Transfer to a bowl.
Heat the remaining tablespoon of olive oil over medium heat and add the spinach, garlic, salt and pepper and cook until the spinach is wilted (3-5 minutes).
Put everything in a food processor and process until smooth, about 3 minutes.
Transfer to a bowl and add the mayonnaise.
Taste and adjust seasonings as needed.
Serve warm, chilled or at room temperature.

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