Vegetarian Spinach Walnut Pate Food

VEGGIE SPINACH WALNUT SPICY PâTé

Steps:

• Bring a bowl of water to a boil and blanch spinach leaves 2 minutes. Drain the water from the spinach and allow it to completely drain. Meanwhile, In a skillet take a tbsp of olive oil add chopped garlic, broken pieces of walnuts, sunflower seeds, coriander seeds and chilli flakes.
• Remove it from the skillet and allow it to cool. Switch off the stove in the warmth of the skillet fry chopped scallion, blanched and chopped Spinach with chopped coriander leaves. Leave it in the skillet let it cool down.
• In a food processor ( or mixie) grind the cool down sauteed ingredients first to a smooth powder, then to this add spinach, coriander and scallion into it process to a smooth paste with warm water, salt and left over olive oil to a smooth paste.
• Take it in a bowl and sprinkle with some chilli flakes and serve it with crackers, crudites or Bread.

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 SPINACH PATTIES

Steps:

• Squeeze water from spinach and place in bowl with balance of ingredients. Mix well and form into small patties. Spray patties on both sides with cooking spray and place in a non stick lightly greased skillet. Cook patties a few minutes on each side and serve.
• You can add optional ingredients such as red pepper flakes, minced onion or a little garlic powder to mixture before you form patties.

VEGETARIAN SPINACH AND HAZELNUT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Heat oil in a skillet over medium-high heat. Add onion and saute until soft, 5 to 7 minutes. Remove from heat.
• Mix hazelnuts, Brazil nuts, bread crumbs, parsley, oregano, sage, salt, and pepper together in a bowl. Add tahini and soy sauce; add enough broth to give it a moist, stuck-together texture. Add sauteed onions, spinach, and corn; mix well.
• Mix flour, baking soda, and salt for crust together in a bowl.
• Heat 3/4 cup water in a small pot and melt in shortening until almost boiling. Add to the flour mixture a little at a time, until combined, mixing well. Add extra boiling water if the mixture is too dry.
• Put 2/3 of the dough into a 7-inch springform pan and push into a crust shape. Add filling, pushing down well.
• Roll out remaining dough to make a pie lid. Press onto pie. Glaze top with beaten egg white and cut a small "x" in the center to allow steam to exit.
• Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C). Continue to bake until golden brown, about 50 minutes.

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.