Spinach Mushroom Pate Vegan Recipes

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VEGETARIAN SPINACH-WALNUT PATE



Vegetarian Spinach-Walnut Pate image

The words "vegetarian," "pate" and "caviar" don't necessarily go together, but this creamy, flavor-packed appetizer spreads like pate, and the tart bursts of pomegranate seeds are a little like caviar. This vegetarian (in fact, vegan) dish is inspired by the country of Georgia's dish pkhali, a spinach spread that can also be made with beets or mushrooms.

Provided by Food Network Kitchen

Categories     appetizer

Time 4h40m

Yield 6 servings

Number Of Ingredients 13

1 1/2 pounds fresh spinach (not baby), large stems removed
3/4 cup walnuts, plus more, chopped, for garnish
1/2 cup loosely packed fresh cilantro leaves
1/4 cup loosely packed fresh tarragon leaves
1/4 cup loosely packed fresh dill fronds
2 tablespoons white wine vinegar
3 scallions, roughly chopped
2 small cloves garlic, smashed
Kosher salt
1/4 teaspoon ground coriander
Pinch cayenne pepper
2 tablespoons pomegranate seeds
Crackers or crudites, for serving

Steps:

  • Special equipment: 5-inch ramekin
  • Bring a large pot of water to a boil. Line a 5-inch ramekin with plastic wrap, leaving at least a 2-inch overhang; smooth out the plastic in the ramekin as much as possible.
  • Add the spinach to the pot of water, stir to submerge and cook until wilted and tender, about 2 minutes. Drain and let cool completely. Squeeze every last drop of water out of the spinach, then finely chop. Transfer to a medium bowl.
  • Process the walnuts, 1/3 cup warm water, cilantro, tarragon, dill, vinegar, scallions, garlic, 1 1/4 teaspoons salt, coriander and cayenne in a food processor until the mixture is the consistency of mayonnaise.
  • Add the walnut-herb mixture to the bowl with the spinach, and stir to combine thoroughly. Spoon into the prepared ramekin, and pat down with the back of the spoon to compact. Cover with the plastic overhang, and refrigerate at least 4 hours up to overnight.
  • To serve, unwrap and invert onto a serving platter. Garnish with pomegranate seeds and chopped walnuts. Serve with crackers or crudites.

SPINACH MUSHROOM PATE (VEGAN)



Spinach Mushroom Pate (Vegan) image

From the Candle 79 Cookbook: This versatile and rich-tasting pate is an all-time favorite appetizer at Candle 79 in New York City. It's lovely to serve at a party with cocktails or a crisp, organic white wine. Spoon it onto crostini made with your favorite bread or onto crackers, or serve it alongside a crudite platter.

Provided by Wish I Could Cook

Categories     Spreads

Time 20m

Yield 2 cups, 12 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1/2 cup finely chopped shallot (80g)
5 chopped portabella mushrooms
1/2 lb chopped fresh spinach (225g)
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup vegan mayonnaise (180g)

Steps:

  • Saute shallots and mushrooms in 1 tablespoon of olive oil until softened (about 5-7 minutes.) Transfer to a bowl.
  • Heat the remaining tablespoon of olive oil over medium heat and add the spinach, garlic, salt and pepper and cook until the spinach is wilted (3-5 minutes).
  • Put everything in a food processor and process until smooth, about 3 minutes.
  • Transfer to a bowl and add the mayonnaise.
  • Taste and adjust seasonings as needed.
  • Serve warm, chilled or at room temperature.

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