Classic Veggie Pâté

7 08 2011

Another new one from Ripe from Around Here by jae steele.  The original recipe called for potato, which I switched up for steamed cauliflower.

Baked in individual ramekins, each ramekin was enough 3 – 5 people to snack on with crackers or bread.  Although, you could also enjoy this pâté on toast or in sandwiches.  Also, this kept in the fridge for about a week.

Classic Veggie Pâté

1 cup sunflower seeds

1/2 cup onion, chopped

2 – 3 garlic cloves, chopped

2 Tbsp olive oil + 1/4 cup olive oil

2 – 3 cups brown or white mushrooms, chopped

1 1/2 cups steamed cauliflower, chopped

Note: the cauliflower needs to be steamed before going into the skillet.

1 medium carrot, chopped

1/2 cup boiled water

1 cup nutritional yeast flakes

2 Tbsp lemon juice

1 Tbsp (or 1 tsp dried) basil

1 tsp sea salt

freshly ground pepper, to taste

This is what it looked like before getting whirled around in the food processor.

Preheat oven to 350ºF.  Lightly oil 4 ramekins or one 8 x 8 baking pan.

Heat 2 Tbsp olive oil in a skillet.  Add onions and garlic, sauté until the onions begin to soften.  Add mushrooms, carrots and cauliflower to skillet.  Sauté veggies for 5 minutes more.

Put contents of skillet and cup of sunflower seeds into food processor.  Use half cup of boiling water to deglaze the pan, adding the water to food processor afterward.  Before blending, add nutritional yeast, lemon juice, basil, salt, and pepper.  Whirl the food processor until  you have consistent paste.

Divide the pâté into 4 ramekins or place the entire mixture into 8 x 8 pan.

Bake for 35 – 45 minutes (less for ramekins, more for 8 x 8 pan), until the top begins to brown.

This is delicious warm; however, once cooled it has a firmer consistency.

*Adapted from Ripe from Around Here by jae steele.



3 responses

7 08 2011
Inspiration or desperation — In pursuit of Perfection

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23 08 2011
Recipe: Mushroom and Chick Pea Pâté « Seymour Writes

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31 12 2011
OMG! It’s New Years Eve, what should I make? « Pk Cooks

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