Spinach Mushroom Pate Vegan Food

CREAMY VEGAN MUSHROOM PASTA

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.

VEGETARIAN SPINACH-WALNUT PATE

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)

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.