Tricolor Vegetable Pâté Recipes

TRICOLOR VEGETABLE PâTé

Steps:

• Line 8 1/2x4 1/2-inch loaf pan with plastic wrap, overlapping sides.
• For Bean Layer:
• Mash beans in large bowl. Add lemon juice, olive oil, oregano and garlic and blend until smooth. Season to taste with salt and pepper. Spread bean mixture evenly on bottom of prepared pan.
• For Red Pepper Layer:
• Combine peppers and feta in processor and blend until smooth. Spread pepper mixture evenly over bean layer in prepared dish.
• For Pesto Layer:
• Mince garlic in processor. Add basil, parsley and pine nuts and mince. With machine running, gradually add oil through feed tube and process until smooth. Mix in ricotta. Spread pesto evenly over red pepper layer. Cover with plastic wrap and refrigerate overnight.
• To unmold, invert pâté onto serving platter. Peel off plastic wrap from pâté. Garnish with herb sprigs and serve with sourdough bread slices.

TRICOLOR VEGETABLE LATKES

Steps:

• Arrange grated zucchini and squash on a large baking pan; sprinkle with 1 teaspoon kosher salt.
• Let vegetables rest 15 minutes.
• Drain well, pressing between paper towels, and set aside.
• Heat 1 teaspoon canola oil in a small sauté pan, and sauté leek 3 minutes or until soft; set aside.
• Grate potatoes, and press between paper towels to remove excess water.
• Place potatoes in a large bowl; add zucchini, squash, leek, remaining 1/2 teaspoon salt, and 1/4 teaspoon white pepper, and stir gently.
• Add red onion and next 6 ingredients, stirring gently to combine.
• Heat 2 to 4 tablespoons oil in a large nonstick skillet over medium-high heat.
• Spoon heaping tablespoons of latke mixture, if you have one use a scoop, squeeze out extra liquid, and form into flat patties.
• Fry latkes, in batches, 1 to 1 1/2 minutes on each side or until golden.
• Remove from skillet, and drain on paper towels.
• Top each with a piece of smoked salmon, a dollop of sour cream, and caviar.
• Serve immediately.

VEGGIE PATE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
• In a food processor, blend sunflower seeds, whole wheat flour, nutritional yeast, salt, vegetable oil, lemon juice, potato, carrot, onion, celery, garlic, water, thyme, basil, sage, savory, pepper and dry mustard. Process the mixture until almost smooth.
• Transfer mixture to the baking dish. Bake in the preheated oven 1 hour, or until bubbly and lightly browned.