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    Herbed Veggie Pate


    Source of Recipe


    "Fiber for Life Cook Book"

    Recipe Introduction


    This delicious pate (high fat versions of which are for sale in most health food stores) is versatile and very easy to make. It makes an excellent spread on celery sticks, crackers, rye crisp, melba toast, or regular toast; an elegant starter when served with crusty French bread on a bed of lettuce; or scrumptious sandwich material.

    List of Ingredients





    1/2 cup warm water
    1 medium onion -- (about 5 ounces onion) peeled -- cut into chunks
    1 large russet potato* -- (about 8 ounces potato) scrubbed -- cut into chunks
    1 cup raw shelled walnuts*
    1/2 cup whole wheat flour* --- if gluten-free, see substitutions below
    1/2 cup nutritional yeast flakes
    1/4 cup soy sauce -- (see comment)
    3 garlic cloves -- peeled (3 to 4)
    1/2 teaspoon dried thyme* -- (1/2 to 1)
    1/2 teaspoon dried rosemary -- (1/2 to 1)
    1/2 teaspoon dried marjoram -- (1/2 to 1)
    1/4 teaspoon ground allspice (optional)
    fresh nutmeg -- a few gratings
    Freshly ground black pepper -- to taste

    SUBSTITUTIONS:
    * POTATO... or 1 4 ounce potato AND 1 medium-large carrot, both scrubbed and cut into chunks.
    * NUTS... or hazelnuts almonds, cashews, pecans, sunflower seeds, or a mixture.
    * FLOUR... or stone-ground cornmeal, soy flour, or chickpea flour (besan).
    * HERBS... or fresh herbs, 1 tablespoon finely chopped.

    Recipe



    Preheat the oven to 350F. Combine all of the ingredients in a blender or food processor and blend until very smooth. Divide the mixture between 2 lightly oiled nonstick 3 x 6 x 2-inch loaf pans. Cover each pan with foil.
    Place the pans inside a 9 x 13-inch shallow baking pan with about 1 inch of hot water in the bottom. Bake for 1 hour, removing the foil during the last 20 minutes of baking. Cool on a wire rack. Carefully loosen the edges with a knife and invert loaves onto plates. Serve immediately or wrap and refrigerate up to 1 week. To freeze, cut loaves into whatever sizes are useful for you, and wrap well with foil, then plastic. Can be frozen up to 3 months.

    COMMENT: The ingredients have been corrected to agree with an errata released by the publisher. The original printing listed soy sauce as 1/2 cup. It should be 1/4 cup.

    Makes two 3 x 6 x 2-inch loaves (16 servings).

    Source:
 

 

 

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