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From: Bryanna (NewVeggies.vegsource.com)
Subject: And one more....
Date: December 15, 2004 at 10:14 am PST

In Reply to: 6 YUMMY VEGAN PÂTÉ RECIPES: posted by Bryanna on December 15, 2004 at 10:11 am:

BRYANNA’S VEGAN “LIVERWURST”
Makes two 3x2x6” loaves

1(12.3 oz.) box extra-firm SILKEN tofu OR 12 oz. medium-firm tofu
(for soy allergies, you could play around with this and maybe try using VERY well-drained mashed cooked white beans instead of the tofu— about 1 and 1/2 c.)
1 and 1/2 T. lemon juice
1/2 tsp. sugar
2 T. warm water
1/2 medium onion (about 2.5 oz.), peeled and chunked
1 medium russet potato (about 4 oz.), scrubbed and chunked (no need to remove the high-fiber peel!)
1/2 c. raw shelled sunflower seeds
1/4 c. wholewheat flour, stone ground cornmeal, soy flour, or chickpea flour (besan)
1/4 c. nutritional yeast flakes
1/4 c. soy sauce
1-2 cloves garlic, peeled
1/4-1/2 tsp. dried thyme
1/4-1/2 tsp. dried rosemary
1/4-1/2 tsp. dried marjoram
(NOTE: if you prefer to use fresh herbs, use 1/2 T. of EACH, chopped fine)
OPTIONAL: 1/8 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 (oiled on the part that will touch the Pâté) . Place the pans inside of a 9x13” shallow baking pan with about an inch of hot water in the bottom. Bake for 1 hour. 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.

Follow Ups:

• My goodness Bryanna, you are the best!! :) Thanks!! Maddy 12/15/04 (0)

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