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.

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.

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.

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.

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 WALNUT PATE

Steps:

• In a blend, mix all ingredients except olive oil and lemon juice to the consistency of coarse bread crumbs.
• Heat the olive oil in a skillet.
• Saute the blended ingredients in the oil for 6-8 minutes.
• Add the lemon juice.
• Serve and enjoy.