Vegan Veggie Pâté

Who doesn't like a good Veggie Pâté? Like caviar, pâté is a dish associated with people who have money. A dish that would be served at many fancy occasions, most often it being liver or duck pâté.

Being that I don't eat any animal products, I will show you how to make a very simple veggie pâté that will tantalize your taste buds and the guests you will be serving it to.


The best part is that most of these ingredients are most likely already in your kitchen. I will also share with you my pesto recipe, which is something you should always have on hand because pesto goes with everything. I use it in a varitey of dishes like on pizza crust, in sauces, on pasta, etc. It is so versatile. By addeing the pesto, not only will it add flavor to your pâté, but it also adds a pop of colour!

" I'm vegan because I know I'm doing the right thing. Not only for the animals, but also for the future." ~ Connie D'Angelo

Pesto ingredients

  • 5 to 6 cups fresh basil leaves, packed

  • 1 clove of garlic

  • 1 teaspoon salt

  • juice of 1/2 lime

  • 1 1/2 cup sunflower oil

  • 1 tbsp grated cashew cheese

Directions:

  1. Place the garlic, oil, salt, lime juice and pesto in a blender or bullet. Process for 15 seconds. Add the grated cashew cheese mix by hand and pour into a jar. Seal and refridgerate.

  2. Use as needed and always top with some good olive oil. This will keep your pesto nice and green and always have pesto oil on hand!

Note: check my youtube videos for the grated cashew cheese and pesto recipe





pâté ingredients

  • 1/4 cup carrots, chopped

  • 3 small potatoes, cubed

  • 1/3 of a small beet, cubed

  • 1/4 cup soaked sunflower seeds ( for at least 2 hours )

  • 1 tbsp. olive oil

  • 1/4 cup white large white beans

  • 1/4 cup dehydrated onions ( plus 2 tbsp. put aside for later )

  • 2 tbsp nutritional yeast

  • 2 tbsp tamari sauce

  • 2 garlic cloves, crushed

  • 2 tbsp extra dehydrated onions

  • 2 tbsp pesto

  • 1/2 tsp mesquite liquid smoke

  • 1/2 cup unbleached flour

  • 2 tbsp wheat germ


Directions:


  1. In a small pot add your carrots and potatoes and put them to cook till tender.

  2. Meanwhile In a small blender or nutribullet, quickly blend or pulse ( but do not over blend ) 1/4 cup of soaked sunflower seeds and small piece of beet, with 1 tbsp of olive oil.

  3. Add the beet and sunflower mixture into a food processor, along with your cooked carrots, potatoes, beans, 1/4 cup of the dehydrated onions, nutritional yeast and tamari sauce. Give it a good pulse but do not over process. ( you want to be able to see tiny bits of the carrots potato and beans. )

  4. Add your pâté paste in a small bowl and to that you will add, your 2 tbsp of dehydrated onions, crushed garlic, pesto, liquid smoke, wheat germ, and give it a good mix. Now finally add in the flour a little at a time and mix well.

  5. Take an empty container and drizzle some tamari and pesto in it, add your pâté and drizzle some extra tamari and pesto. Seal and put your container (s) into the fridge over night to set.

  6. Come the day after you will take the pâté out of the container using some parchment paper, slowly fliping the pâté onto the parchment paper and you will steam it for 5 minutes in a pressure cooker, or 20 minutes in a stove top steamer basket.

  7. After you have steamed it, gently (without burning yourself) take it out of the steamer and gently reshape it so it fits back into the orginal container. Seal and refridgerate for two days to set. Enjoy!


You can watch the video here for reference:




Don’t miss a new recipe!

SUBSCRIBE VIA EMAIL

© 2018 connie's RAWsome kitchen