Betty's Pate - Vegan xp

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I've been on a pate obsession lately. So much you can do with them. Spread as

starters on bruschetta or crackers. Sliced as a sandwich filling. Thinned with

broth for a dip. Thinned with broth and/or oil for a pasta sauce.

 

Anyway here is more from my pate cookbook. Add 1/2 t red pepper flakes, 1 finely

chopped large sweet onion, 1 each small red and green peppers finely chopped, 1

T roasted minced garlic (from the jar is fine), 1/2 cup (or more!)julienned

carrots (from the package), 1/2 cup hot broth, and olive oil to taste to make a

quick pasta sauce. You don't need to cook the veggies. Just put them in a warm

bowl and pour the hot drained pasta on top. Put a plate over the top of the bowl

to keep the heat in. Add the hot pasta sauce on top when you are ready, and toss

well. Enjoy!!!

 

* Exported from MasterCook *

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Betty's Pate - Vegan

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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Ingredients (use vegan versions):

2 pkgs. firm tofu -- pressed and drained of most of the whey

2 envelopes Lipton Recipe Secrets - Onion

1 teaspoon garlic powder

 

Break up the tofu into large pieces before pressing to make it easier to express

the whey from the curd. Put all of the ingredients into a food processor and

blend until it has the consistency of a pate or spread. Chill and serve with

vegan crackers or veggies.

 

Source Betty for VegWeb Recipes

Formatted by Chupa Babi in MC: 02.06.06

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Per Serving (excluding unknown items): 9 Calories; trace Fat (1.8% calories from

fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg

Sodium. Exchanges: 0 Grain(Starch).

 

 

Nutr. Assoc. : 0 0 0 0