Vegetable Pate Recipes

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.

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.

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.

Steps:

• Cut off and discard the stems from the beets. Put the beets in a saucepan. Add water to cover and bring to the boil. Let simmer about 35 minutes or until tender. Drain.
• Meanwhile, drop the carrots into a saucepan of boiling water. Cook about five minutes. Drain. Put the carrots into the container of a food processor or electric blender and blend thoroughly. There should be about one and one-half cups. Spoon and scrape the mixture into a bowl.
• Drop the spinach into a kettle of boiling water and stir down. Let cook about one minute. Drain well. When cool enough to handle, squeeze to extract most of the liquid. Put the spinach into the container of a food processor or electric blender and process until smooth. There should be about one and one-half cups. Spoon and scrape this into a bowl.
• Put the veal into the container of a food processor or electric blender and blend well. Add the egg and blend. Gradually add the cream while blending. Season with salt, pepper and nutmeg.
• Add one-third of the veal mixture to the spinach and blend thoroughly. Add another third to the carrots and blend well. Set both mixtures aside.
• Slice the beets and put the slices into the container of a food processor or electric blender. Blend thoroughly. Spoon and scrape the mixture into a mixing bowl. Add the remaining veal mixture and blend well.
• Preheat the oven to 400 degrees.
• Using oil, lightly grease the inside of a loaf pan that measures nine by five by two and three-quarter inches. The goal in filling the pan is to achieve a checkered pattern with each puree. Fill the bottom of the pan with two evenly packed lengthwise layers, using one-half of the spinach mixture and one-half of the carrot mixture. Spoon the spinach mixture carefully to cover half of the bottom of the pan lengthwise, smoothing over the top. Spoon the carrot mixture next to it, smoothing over the top. Top the spinach mixture with onehalf of the beet mixture, smoothing over the top. Top the carrot mixture with the remaining spinach mixture, smoothing over the top. Top the beet mixture with the remaining carrot mixture, smoothing over the top. Top the middle spinach mixture with the remaining beet mixture, smoothing over the top.
• Cover the loaf pan closely with aluminum foil. Place the loaf pan in a basin of water and bring it to the boil on top of the stove.
• Place the pans in the oven and bake one hour and 15 minutes. Remove and let cool. Chill thoroughly before unmolding and slicing. Serve with sauce fine herbes.

Steps:

• Grate the tofu, using hand grater. You should have about 2 cups. Reserve.
• Combine green beans, walnuts, soy sauce, mayonnaise or yogurt, and mustard in a food processor. If using blender, make in batches.
• Blend well, but not completely pureed.
• Add to tofu and add 2 tbsp minced onion. Mix.
• Saute remaining onion in vegetable oil, with the thyme,sage and coriander. Cook until onion is translucent. Stir into tofu mixture.
• Add the pickle and the pepper to taste, but should be more than you usually use. Refrigerate until chilled.
• Serve with crackers, vegetable to dip, or on rye bread with fresh tomatoes.