heartland vegetable pate

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* Exported from MasterCook *

 

Heartland Vegetable Pate (Baked)

 

Recipe By :Heartland, Kam Lake Estate, Gilman, IL

Serving Size : 24 Preparation Time :0:00

Categories : Appetizers Low Fat

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups broccoli flowerets -- steamed

6 eggs

1 cup whole-wheat flour

2 tablespoons dried basil

2 teaspoons freshly ground black pepper

3 cups cauliflower flowerets -- steamed

1/3 cup unbleached wheat flour

2 tablespoons ground coriander

1/2 teaspoon salt

3 cups peeled and chopped carrots -- steamed

2 teaspoons mace -- or nutmeg to taste

2 tablespoons honey -- if carrots are bland

Accompaniments:

Lettuce leaves

Whole-wheat bread

Sliced tomatoes

Sliced onions

Dijon mustard

 

Puree broccoli in food processor. Add 2 of the eggs, 1/2 cup of the whole-wheat

flour, the basil, and black pepper; blend thoroughly, then remove mixture from

processor and set aside.

 

Puree cauliflower in food processor. Add 2 of the eggs, the white flour,

coriander, and salt; blend thoroughly, then remove mixture from processor and

set aside.

 

Puree carrots in food processor. Add 2 remaining eggs, remaining flour, mace or

nutmeg, and honey, if desired. Blend thoroughly.

 

Preheat oven to 350F.

 

Lightly butter a 3-x3-x14-inch loaf pan. Line pan with wax paper; lightly butter

paper. Carefully layer the broccoli, cauliflower, and carrot mixtures, making

sure to distribute each mixture evenly about the pan before Pouring the next in.

 

Place loaf pan in larger pan filled with 3 to 4 inches of boiling water. Cover,

if possible, leaving 1 to 1 1/2 inches for the pate to rise. Place in oven and

bake for 1 1/2 hours.

 

When done, remove loaf pan from water, allow to cool, then refrigerate for at

least 3 hours or overnight.

 

When ready to serve, take a knife and loosen the pate from the sides of the pan,

invert, and remove pate. Slice and serve with accompaniments.

 

 

Cuisine:

" Spa Dining "

Source:

" Spa Dining by Health Travel International (1985 St Martins) "

Yield:

" 4 tablespoons "

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Per Serving (excluding unknown items): 61 Calories; 1g Fat (20.0% calories from

fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 71mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 5738 0 0 20022 962 0 0 0 0 0 0 0

 

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