Veggie Pate Food

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.

AMAZINGLY DELICIOUS VEGAN MUSHROOM PâTé

Steps:

• Melt 2 tablespoons of vegan butter in a large skillet over medium heat.
• Add the cremini mushrooms in an even layer.
• Cook the mushrooms for about 5 minutes, flip them, and cook them for about 5 minutes more, until tender and lightly browned on both sides.
• Remove the mushrooms from the skillet and transfer them to a plate
• Melt another 2 tablespoons of butter in the skillet.
• Add the oyster mushrooms in an even layer.
• Cook the oyster mushrooms for about 10 minutes, flipping them two to three times, until tender and browned in spots.
• Remove the oyster mushrooms from the skillet.
• Melt the remaining tablespoon of butter in the skillet.
• Add the shallot and cook it for about 5 minutes, stirring occasionally, until soft and translucent.
• Add the garlic to the skillet and cook it for about 1 minute, until very fragrant.
• Add the sherry and thyme, and return the mushrooms to the skillet.
• Give everything a stir and bring the liquid to a simmer.
• Let the mixture simmer for about 5 minutes, until most of the liquid has cooked off, then remove the skillet from the burner.
• Let the mixture cool for a few minutes while you gather the remaining ingredients.
• Transfer the mushroom mixture to the bowl of a food processor fitted with an s-blade. Add the walnuts and truffle oil.
• Blend the mixture until it's as smooth as you like it - anywhere from coarse and chunky, to a very smooth paste.
• Season the pâté with salt and pepper.
• Serve immediately with bread and/or crackers, or chill for later. Garnish with fresh herbs, if desired.

VEGAN MUSHROOM & WALNUT PâTé

Steps:

• Toast the walnuts in a large dry skillet over medium heat. Keep a careful eye on them and shake the pan often as they can burn quickly. As soon as they start browning on the edges remove them from the heat. Remove the walnuts from the pan onto a heat-safe dish, or directly into your food processor if your food processor can handle hot food.
• Return the pan to the heat and add the olive oil. When hot add the onions and garlic and sauté until the onions soften and turn translucent about 4 minutes. Add in all the remaining ingredients, the mushrooms, parsley, rosemary, salt, and pepper and sauté until the mushrooms have cooked and reduced in size, another 5 - 8 minutes. If the mushrooms are sticking to the pan you can add a small splash of water to help release them. As the mushrooms cook they will release their own liquid.
• If your food processor can handle hot food, add the mushrooms to the food processor along with the walnuts. If not, just let the mushrooms and walnuts cool first. Pulse, stopping to scrape the sides as needed until you reach a pâté texture. I like to leave mine with a bit of texture and colour variation. Press into a container for serving using a spatula to smooth it, and let it chill completely in the fridge before serving.

QUICK WHITE BEAN SPREAD (VEGAN PâTé)

Steps:

• Roughly chop the onion and garlic.
• Fry them in oil for a couple of minutes until lightly browned. When ready, throw both into a large mixing bowl.
• Drain and rinse the beans and place them in the bowl.
• Juice the lemon.
• Finally, add the lemon juice and rest of the ingredients and using a hand blender, give it all a good blend. Alternatively throw it all in a food processor instead. That's it! Serve as you like, hot wholemeal bread goes great.

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.

TRICOLOR VEGETABLE PâTé

Steps:

• Line 8 1/2x4 1/2-inch loaf pan with plastic wrap, overlapping sides.
• For Bean Layer:
• Mash beans in large bowl. Add lemon juice, olive oil, oregano and garlic and blend until smooth. Season to taste with salt and pepper. Spread bean mixture evenly on bottom of prepared pan.
• For Red Pepper Layer:
• Combine peppers and feta in processor and blend until smooth. Spread pepper mixture evenly over bean layer in prepared dish.
• For Pesto Layer:
• Mince garlic in processor. Add basil, parsley and pine nuts and mince. With machine running, gradually add oil through feed tube and process until smooth. Mix in ricotta. Spread pesto evenly over red pepper layer. Cover with plastic wrap and refrigerate overnight.
• To unmold, invert pâté onto serving platter. Peel off plastic wrap from pâté. Garnish with herb sprigs and serve with sourdough bread slices.