Guest guest Posted November 30, 2001 Report Share Posted November 30, 2001 * Exported from MasterCook * Pate Maison Recipe By :Steven Ferry & Tanya Petrovna Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 4 oz tempeh 1/4 cup olive oil (or olive oil spray) 1/2 cup vegetable stock -- beef style 2 bunches green onions -- sliced 1/2 cup dill 1 cup Nayonaise 1 teaspoon sea salt Preheat grill. Heat oil in a skillet until hot; saute tempeh on medium high until each side is golden (4 minutes). Pour on stock and simmer until liquid has almost evaporated. Turn the patties over and continue to simmer until all the liquid has evaporated. Transfer to grill and heat 5 minutes each side. Let cool slightly. Combine patties with other ingredients in a food processoe and pulse until all items are well blended. Variation Saute and add 4 cups sliced mushrooms to the food processor for a " Pate Champignon. " Source: " The Meat-Lover's Vegetarian Cookbook " Copyright: " 1997 by Steven Ferry & Tanya Petrovna " Yield: " 2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1056 Calories; 38g Fat (29.8% calories from fat); 94g Protein; 106g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 2777mg Sodium. Exchanges: 6 Grain(Starch); 10 Lean Meat; 3 Vegetable; 2 1/2 Fat. NOTES : To make a country style pate, leave the mixture fairly chunky. Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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