Herbed Veggie Pate

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Previously posted to Veg Recipes. . .and just too good not to pass along!

 

* Exported from MasterCook *

 

Herbed Veggie Pate

 

Recipe By :Bryanna Clark Grogan

Serving Size : 16 Preparation Time :0:00

Categories : New Import Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

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.

 

Makes two 3 x 6 x 2-inch loaves (16 servings). PER SERVING: Calories 95;

FIBER 1.3 g; Total fat 5 g; Carbohydrate 10 g; Saturated Fat 0 g Protein 5

g; Calories from fat 47%; Sodium 50 mg

 

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.

 

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.

 

Source:

" Fiber for Life Cook Book "

Copyright:

" 2002 ISBN: 1570671346 "

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Per Serving (excluding unknown items): 82 Calories; 5g Fat (46.7% calories

from fat); 4g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

263mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1

Fat.

 

 

Nutr. Assoc. : 0 0 2130706543 4796 2130706543 905471 26182 0 0 0 1492 0 0 0

0 0