From: Bryanna (NewVeggies.vegsource.com)
Subject: 6 YUMMY VEGAN PÂTÉ RECIPES:
Date: December 15, 2004 at 10:11 am PST
In Reply to: ISO Delicous Pate Recipe posted by Maddy on December 14, 2004 at 10:48 pm:
MY FAVORITE VEGGIE PÂTÉ RECIPES:
1.)
BRYANNA’S HERBED VEGGIE PÂTÉ
makes 2/ 3”x 6”x 2” loaves (16 servings)
(can be wheat-free)
From my book “The Fiber for Life Cookbook”.
You need two nonstick 3x6x2” loaf pans (small fruitcake pans) for this recipe.
ALLERGY NOTE: Since you can use a variety of flours and nuts or seeds, this recipe is a great one for a variety of allergy diets.
This delicious pâté (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, regular toast, bruschetta, or pita crisps ; an elegant starter when served with crusty French bread on a bed of lettuce; or scrumptious sandwich material
1/2 c. warm water
1 medium onion (about 5 oz.), peeled and chunked
1 large russet potato (about 8 oz.), scrubbed and chunked (no need to remove the high-fiber peel!)
OR 1 small potato (4 oz.), scrubbed and chunked, AND 1 medium-large carrot,scrubbed and chunked
1 c. raw shelled walnuts, hazelnuts, almonds, cashews, pecans, or sunflower seeds, or a mixture
1/2 c. wholewheat flour, stone ground cornmeal, soy flour, or chickpea flour (besan)
1/2 c. nutritional yeast flakes
1/4 c. soy sauce
2-4 cloves garlic, peeled
1/2-1 tsp. dried thyme
1/2-1 tsp. dried rosemary
1/2-1 tsp. dried marjoram
(NOTE: if you prefer to use fresh herbs, use 1 T. of EACH, chopped fine)
OPTIONAL: 1/4 tsp. ground allspice
a few gratings of freshly-ground nutmeg
freshly-ground black pepper to taste
Preheat the oven to 350 degrees F. Combine all of the ingredients in a blender or food processor and blend until very smooth. Divide the mixture between two lightly oiled nonstick 3x6x2” loaf pans (small fruitcake pans). Cover each pan with foil. Place the pans inside of a 9x13” shallow baking pan with about an inch of hot water in the bottom. Bake for 1 hour, removing the foil during the last 20 minutes of baking. Cool the pans on a rack, then carefully loosen the edges with a knife and invert them onto a plate. Wrap and refrigerate for up to a week. If you would like to freeze it, cut it into whatever sizes are useful for you, wrap well with foil then plastic, and freeze for up to three months.
2.)
BRYANNA’S HERBED MUSHROOM VEGGIE PÂTÉ
makes 2/ 3”x 6”x 2” loaves(or one 7-8” round loaf) (16 servings) (wheat-free; can be soyfree) (June 1, 2003)
This is a variation on the recipe above, a more sophisticated version. It’s a bit smoother and milder in taste, decorated with fresh herb leaves. Don’t be daunted by the long list of ingredients—it’s very easy to make! I think this pâté is my closest to “the real thing”.
You need two nonstick 3x6x2” loaf pans (small fruitcake pans) for this recipe. Or you can use an 8” round cake pan, or a 7” round cake pan with a removable bottom.
This elegant pâté makes an excellent spread on celery sticks, crackers, rye crisp, melba toast, regular toast, bruschetta, or pita crisps, and an elegant starter when served with crusty French bread on a bed of lettuce; or scrumptious sandwich material.
1 T. olive oil
4 oz. small brown cremini mushrooms, or portobellos, sliced
1 medium onion (about 5 oz.), peeled and chopped
1 medium-large carrot, peeled and diced small
1 small baking potato (4 oz.), peeled and cubed
1/2 c. plus 2 T. warm water
1/2 c. toasted shelled walnuts, or pecans
1/2 c. toasted shelled sunflower seeds
1/2 c. chickpea flour (besan)
1/2 c. nutritional yeast flakes
3 cloves garlic, peeled
2 T. soy protein powder
ALLERGY NOTE: for a soy allergy, use 2 T. more chickpea flour instead of soy protein
2 T. dark miso (sometimes called red or mugi miso)
ALLERGY NOTE: for a soy allergy, use chickpea miso (see * note below for where to order)
1 T. ground flax seed
1 T. tahini
1 T. tomato paste
1 T. balsamic vinegar
1/2-1 tsp. dried thyme
1/2-1 tsp. dried rosemary
1/2-1 tsp. dried marjoram
(NOTE: if you prefer to use fresh herbs, use 1 T. of EACH, chopped fine)
1/2 tsp. salt
1/4 tsp. white pepper
a few gratings of freshly-ground nutmeg
TO PREPARE PANS:
Chinese sesame oil to oil the pans
OPTIONAL: 2 sprigs of fresh rosemary and 4 leaves fresh sage for decoration
Preheat the oven to 350 degrees F.
Grease pans with Chinese sesame oil and line the bottoms with waxed paper, oiled brown paper, or cooking parchment cut to fit. Oil the paper also. If you like, lay a sprig of fresh rosemary and two fresh sage leaves decoratively on paper.
Saute the onions, mushrooms and carrots in the olive oil over medium heat until softened (OR you can microwave them in a covered Pyrex dish for 6 minutes, instead.)
Combine the vegetables with all of the remaining batter ingredients in a blender blend until very smooth. (You may have to stop the blender and scrape down the sides from time to time.) Divide the mixture between the two pans. Cover each pan with foil. Place the pans inside of a 9x13” shallow baking pan with about an inch of hot water in the bottom. (If you use a round pan with a removable bottom, place it inside of a slightly larger shallow cake pan and then place that arrangement in the pan with the water—this prevents water from seeping into the loaf.) Bake for 1 hour.
Cool the pans on a rack, then carefully loosen the edges with a knife and invert them onto a serving platter or storage container.
Wrap or seal well and refrigerate for up to a week. If you would like to freeze it, cut it into whatever sizes are useful for you, wrap well with foil then plastic, and freeze for up to three months.
*CHICKPEA MISO:
order Miso Master Organic Chickpea Miso here:
http://www.great-eastern-sun.com/shopconsumer/miso.html
. When you get to that page, type "chickpea miso" into the bar that says "search catalog". It comes in 3 sizes: 1/2 lb., 1 lb., and 4 lbs. (Miso keeps for a LONG time.)
Here are the ingredients: Organic chickpeas, Organic partially polished brown rice, sun-dried sea salt, well water. Certified Kosher
3.)
BRYANNA’S MUSHROOM-HAZELNUT PÂTÉ
Serves 8
This rich-tasting, dark pâté is fat-free except for the small amount of hazelnuts, or the more available filberts. Serve it whole for guests to cut themselves, or slice it into eight pieces and serve the slices on small lettuce-lined plates with crostini alongside.
A version of this recipe was first published in an article I wrote for the December 1995 issue of Vegetarian Times magazine.
4 to 8 large intact bay leaves
1 large onion, finely minced
6 cloves garlic, minced or crushed
1 lb. fresh mushrooms (button, crimini, portobello, shiitake, or a mixture of fresh and wild ones), cleaned, trimmed and chopped
3 Tbs. dry marsala (or dry sherry, madeira, or sauterne)
1/3 cup ground roasted hazelnuts (or filberts) (1/2 cup whole)
1/3 cup toasted wholegrain breadcrumbs
1/2 Tbs. mushroom soy sauce or dark soy sauce
1/2 tsp. salt
1/4 tsp. dried thyme
OPTIONAL: 1 Tbs. minced fresh Italian parsley
Line the bottom of a nonstick or lightly-oiled or sprayed 4 and 1/2 by 8 by 2 inch loaf pan with the bay leaves, in a decorative pattern.
Steam-fry the onions and garlic in a nonstick skillet over high heat, stir-frying and adding a few drops of water to keep the mixture from sticking and burning. When the onions are soft, add the chopped mushrooms and the sherry. Cook, stirring off and on, over high heat for about 5 minutes, or until the liquid is almost all absorbed.
Spread the mixture on a plate and place it in the freezer to cool quickly. Meanwhile, preheat the oven to 350 degrees F.
Puree the cooled mushroom mixture in a food processor or blender, or with a hand-held blender or a food mill, along with the ground nuts and breadcrumbs. Mix in the soy sauce, salt, thyme and optional parsley and combine well. Pack the mixture firmly into the prepared pan, smoothing the top. Bake the loaf for 30 minutes, or until set on top (the loaf will still feel soft). Cool the loaf on a rack, then chill it thoroughly in the refrigerator before unmolding it.
To cook in a microwave oven, line a microwave-safe tube pan with the bay leaves, pack in the mixture, cover loosely with wax paper, and microwave on HI for 8 minutes.
4.)
BRYANNA’S NEW CLASSIC ALMOND MUSHROOM PÂTÉ
makes about 1 and 1/2 c. (wheat-free and soy-free)
From my book “The Fiber for Life Cookbook”.
This type of vegetarian pâté appeared in mainstream magazines in the early 80’s and became deservedly popular party fare. I’ve modernized it omitting the butter, using fewer almonds (still in their fiber-rich skins) and more mushrooms, and using slightly more authoritative seasoning. It’s delicious and easy to make.
1/2 medium onion, chunked
1 large clove garlic, peeled
3/4 lb. fresh white or cremini (brown) mushrooms, cleaned and halved
3/4 tsp. salt
1/4 tsp. dried thyme or tarragon
1/8 tsp. white pepper
1 c. almonds (shelled but still in skins), toasted*
1 T. dry sherry, marsala or madeira
*To toast the almonds, either place them in a heavy frying pan over medium-low heat and stir them frequently for about 5-7 minutes; OR spread them on a microwave-safe plate, leaving a space in the center of the plate, and microwave on HIGH for 3 minutes. Stir them a bit, again, leaving the center empty, and microwave 2 more minutes.
Process the onion and garlic in a food processor until finely chopped. Add the mushrooms through the top with the motor running, until they are all chopped. Lightly oil a large nonstick frying pan and heat it over medium-high heat. When it’s hot, add the chopped vegetables, the salt, thyme or tarragon, and pepper, and cook, stirring frequently, until the liquid has pretty much evaporates. Remove from heat.
Place the toasted almonds in the food processor and process them until they almost become a paste. With the machine turned off, scrape them from the sides toward the inside and then add the cooked mushroom mixture and the wine. Process until quite smooth. Pack into an oiled bowl, cover and chill. When cool, invert the mound on a plate. The pâté can be decorated with chopped fresh parsley or chopped toasted almonds.
5.)
BRYANNA’S MISO PÂTÉ makes about 2 cups, packed
(can be soy-free)
ALLERGY NOTE: You can make this soy-free by using chickpea miso.
I’ve been making this spread, adapted from The Book of Miso, for many years. It is much more delicious than its’ ingredients suggest, and tastes a bit like liverwurst, so it’s great on crackers or rye or French bread.
2 c. fresh (soft, not dried) wholewheat breadcrumbs (use a light wholewheat bread, not a heavy, dark one)
1/2 c. water
1/4 c. sesame tahini
2 and 1/2 T. soy or chickpea miso (whichever kind you prefer—I prefer a light miso—see *Note above under Herbed Veggie Mushroom Pâté recipe for where to order)
4 green onions, chopped
1 clove garlic, crushed or minced
pinch EACH of dried thyme, rosemary and sage
In a small bowl, mash the water and breadcrumbs together with a fork until the crumbs absorb all the broth. Mince the onion and garlic in a food processor. Add the other ingredients and process JUST until everything is mixed (don’t process this too long or the mixture will become gummy). Pack into a small serving bowl, cover and refrigerate for AT LEAST one hour (preferably overnight) before serving. If you like, drizzle the top with a little roasted (Asian) sesame oil or extra-virgin olive oil before serving.
6.)
BRYANNA’S MUSHROOM-TOFU PATE
From my book “Soyfoods Cooking for a Positive Menopause”.
This is so easy and very delicious. It firms up enough to unmold. This is always a hit at parties and potlucks. (You can easily double the recipe.)
1/3 c. dried boletus or porcini mushrooms
1 head roasted garlic, squeezed out of skins , or about 12 cloves roasted garlic from a jar
6 oz. firm REGULAR ( not silken) tofu
2 T. light miso
2-3 fresh basil leaves
1/4 tsp. salt
OPTIONAL: 1-2 T. extra-virgin olive oil
Soak the mushrooms for 1/2 an hour in boiling water to cover. Drain them in a fine mesh strainer and squeeze them dry (save soaking water for soup, etc.) and chop them in a food processor. Add the remaining ingredients and process until quite smooth. Pack the mixture into a small, oiled bowl and chill until serving time. Loosen the edges with a knife and turn out onto a plate. Decorate with a sprig of fresh basil and serve with crackers or crostini.
