Vegetable Pate Pate De Legumes Recipes

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VEGGIE PATE



Veggie Pate image

Sandwiches and crackers will be transformed into savory wonders by this flavorful spread filled with vegetables, herbs and spices.

Provided by Paula

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 1h15m

Yield 16

Number Of Ingredients 18

1 cup sunflower seeds
½ cup whole wheat flour
½ cup nutritional yeast
½ teaspoon salt
½ cup vegetable oil
2 tablespoons lemon juice
1 potato, peeled and chopped
1 large carrot, peeled and sliced
1 onion, chopped
1 stalk celery, chopped
1 clove garlic, peeled
1 ½ cups water
½ teaspoon dried thyme
½ teaspoon dried basil leaves
½ teaspoon dried sage
½ teaspoon dried savory
½ teaspoon ground black pepper
½ teaspoon ground dry mustard

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.

Nutrition Facts : Calories 102.4 calories, Carbohydrate 7.8 g, Fat 7.1 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 80.4 mg, Sugar 0.7 g

VEGETABLE PATE (PATE DE LEGUMES)



Vegetable Pate (Pate de legumes) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, appetizer

Time 2h45m

Yield 12 servings

Number Of Ingredients 11

9 beets, about one and one-quarter pounds
1 pound carrots, trimmed, scraped and cut into rounds, about two and one-half cups
2 pounds spinach in bulk or two 10-ounce packages cleaned spinach
1 1/2 pounds lean veal
1 egg
1 1/2 cups heavy cream
Salt to taste, if desired
Freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg
Corn, peanut or vegetable oil for greasing the pan
Sauce fines herbes (see recipe)

Steps:

  • Cut off and discard the stems from the beets. Put the beets in a saucepan. Add water to cover and bring to the boil. Let simmer about 35 minutes or until tender. Drain.
  • Meanwhile, drop the carrots into a saucepan of boiling water. Cook about five minutes. Drain. Put the carrots into the container of a food processor or electric blender and blend thoroughly. There should be about one and one-half cups. Spoon and scrape the mixture into a bowl.
  • Drop the spinach into a kettle of boiling water and stir down. Let cook about one minute. Drain well. When cool enough to handle, squeeze to extract most of the liquid. Put the spinach into the container of a food processor or electric blender and process until smooth. There should be about one and one-half cups. Spoon and scrape this into a bowl.
  • Put the veal into the container of a food processor or electric blender and blend well. Add the egg and blend. Gradually add the cream while blending. Season with salt, pepper and nutmeg.
  • Add one-third of the veal mixture to the spinach and blend thoroughly. Add another third to the carrots and blend well. Set both mixtures aside.
  • Slice the beets and put the slices into the container of a food processor or electric blender. Blend thoroughly. Spoon and scrape the mixture into a mixing bowl. Add the remaining veal mixture and blend well.
  • Preheat the oven to 400 degrees.
  • Using oil, lightly grease the inside of a loaf pan that measures nine by five by two and three-quarter inches. The goal in filling the pan is to achieve a checkered pattern with each puree. Fill the bottom of the pan with two evenly packed lengthwise layers, using one-half of the spinach mixture and one-half of the carrot mixture. Spoon the spinach mixture carefully to cover half of the bottom of the pan lengthwise, smoothing over the top. Spoon the carrot mixture next to it, smoothing over the top. Top the spinach mixture with onehalf of the beet mixture, smoothing over the top. Top the carrot mixture with the remaining spinach mixture, smoothing over the top. Top the beet mixture with the remaining carrot mixture, smoothing over the top. Top the middle spinach mixture with the remaining beet mixture, smoothing over the top.
  • Cover the loaf pan closely with aluminum foil. Place the loaf pan in a basin of water and bring it to the boil on top of the stove.
  • Place the pans in the oven and bake one hour and 15 minutes. Remove and let cool. Chill thoroughly before unmolding and slicing. Serve with sauce fine herbes.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 591 milligrams, Sugar 5 grams, TransFat 0 grams

TERRINE DE LEGUMES (VEGETABLE PATE RECIPE)



Terrine de Legumes (Vegetable Pate Recipe) image

Terrine de légumes is another attempt on my part to share one of my favorite French ''meat'' dishes with my husband Lulu, who's a vegetarian. Pâté en terrine, in French, is a jellied meatloaf, so instead, I created a multi-layered vegetable terrine made of black lentils (for protein), grilled asparagus, crimini mushrooms, mozzarella and sun-dried tomatoes. The jellied part of the terrine is replaced by a mixture of goat milk and agar agar. I dressed the terrine with spicy parsley vinaigrette and decorated it with roasted chestnuts. You won't miss the meat!

Provided by Lil Yarmak

Yield 10

Number Of Ingredients 19

1 large carrot, peeled and sliced
1 dozen fresh asparagus spears
1-½ cups crimini mushrooms, sliced
1 clove garlic, finely minced
3 tablespoons canola oil, as needed
1 cup braided sun-dried tomato and basil mozzarella, sliced
½ cup julienne-cut sun-dried tomatoes in olive oil
3/4 cup packed steamed French lentils, separated
1 (0.88-ounce) package agar agar powder
3-3/4 cups filtered water, cold
1 (8-ounce) package coconut cream
3-¼ cups goat milk
2 teaspoons garlic powder
1 tablespoon Tabasco sauce (optional)
1-½ teaspoons salt
½ teaspoon white pepper, freshly ground
4 tablespoons parsley leaves, chopped
3/4 cup spicy parsley vinaigrette (see tips for recipe)
1 cup roasted chestnuts, coarsely crumbled

Steps:

  • Grilling the asparagus: Trim about 2 inches from the root. Brush a hot griddle pan with oil. Lightly coat the asparagus using a silicone brush and place on the griddle. Cook until you get grill marks (about 2-3 minutes on each side) over medium heat. Do not overcook; it should be still tender and crisp and not mushy or you would have depleted all the healthy nutrients. Remove from the pan. Season with salt and pepper. Set aside. Cooking the carrots: In a small pot, add the carrots and 2 cups of water. Cover and bring to a boil and reduce the heat to a gentle simmer. Cook for about 30 minutes. Once the liquid evaporates, check doneness (add more water and cook a bit longer if the carrots aren't softened). Cooking the crimini mushrooms: In a non-stick pan, heat the oil. Add the garlic and cook on heat high until fragrant. Add the mushrooms and cook for another 2 minutes. Season with salt and pepper. Add 2 tablespoons of parsley. Set aside.
  • Prepping the jellied vegetarian terrine: Dissolve the agar agar in water. Pour the agar agar liquid into a sauce pan. Heat, stirring constantly with a wooden spoon. Bring to a boil, then immediately lower to medium. Keep stirring for an even, smooth texture. In a different pan, heat the goat milk until you reach a near boil. Add the agar agar liquid. Stir well. Add coconut cream, then lower the heat. Add garlic powder and season with salt and pepper. Move immediately to the next step; otherwise the mixture might set in the pan. Brush the mold (see tips) with cold water and line with plastic wrap for easy un-molding. Pour a ladleful of the goat milk mixture into the mold. Add the sun-dried tomatoes, cover with another ladleful of the goat milk mixture. Let the first layer set for about 2-3 minutes, then add the sliced mozzarella. When the top is a little sticky to the touch but the liquid hasn't reached a gel consistency, repeat the same procedure with the carrots, then the crimini mushrooms. Add a layer of grilled asparagus (I alternated spears and stems on each side of the mold so the texture is even). Cover with more goat milk mixture. Finish with the black lentils and 2 tablespoons of parsley. Add another layer of goat milk mixture. It's important that you wait enough time in between each layer so that the layers bind together without mixing with each other.
  • Mix the remaining goat milk mixture with Tabasco sauce (if used); it will create a pretty swirl as a finishing touch. Pour that last layer.
  • Let the vegetarian terrine set at room temperature until it's completely cool. Cover with plastic wrap and place in the refrigerator for at least 2-3 hours, preferably overnight. When you're ready to serve, gently un-mold the terrine by running a knife around the inner wall of the mold. Flip the mold onto a long platter and gently remove the plastic liner.

VEGETARIAN PATE



Vegetarian Pate image

This savory vegetarian pate can be eaten on crackers, bread, or baby carrots.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 cups

Number Of Ingredients 11

5 large eggs
1/4 pound string beans, ends trimmed and cut into 1-inch pieces
1 tablespoon unsalted butter
1 red onion, cut into 1/4-inch dice (1 cup)
3/4 cup toasted walnuts
1 tablespoon soy sauce
2 tablespoons mayonnaise
1 tablespoon olive oil
2 tablespoons finely chopped chives
Coarse salt and freshly ground pepper
Bread or crackers, for serving

Steps:

  • Fill a large bowl with ice and water; set aside. Place eggs in a medium saucepan with enough water to cover by 2 inches. Place over high heat; bring to a boil. Turn off heat; cover. Let stand for 12 minutes. Transfer eggs to ice bath to stop cooking. When eggs are cool, peel under cold running water, cut into quarters, and set aside. Let cooking water return to a boil; blanch string beans for 2 to 3 minutes. Transfer to ice bath to stop the cooking.
  • Melt butter in a medium saute pan over medium heat. Add onion; cook until caramelized, 8 to 10 minutes. Remove from heat; cool to room temperature.
  • Combine eggs, beans, walnuts, soy sauce, mayonnaise, and oil in bowl of a food processor. Pulse until finely chopped but not pureed. Stir in sauteed onion and chives; season with salt and pepper. Serve at room temperature with bread or crackers.

VEGGIE PATE



Veggie Pate image

This spread is extremely nutritious and versatile, good for spreading on pita crisps or as part of a wonderful veggie sandwich. Serve warm from the oven, or at room temperature.

Provided by Geema

Categories     Spreads

Time 1h20m

Yield 2 cups

Number Of Ingredients 18

1 cup sunflower seeds
1/2 cup whole wheat flour
1/2 cup nutritional yeast
1/2 teaspoon salt
1/2 cup canola oil
2 tablespoons lemon juice
1 potato, peeled and chopped
1 large carrot, peeled and sliced
1 onion, peeled and chopped
1 stalk celery, chopped
1 clove garlic, peeled
1 1/2 cups water
1/2 teaspoon dried thyme
1/2 teaspoon dried basil leaves
1/2 teaspoon dried sage
1/2 teaspoon dried savory
1/2 teaspoon ground black pepper
1/2 teaspoon ground dry mustard

Steps:

  • Preheat oven to 350 F.
  • Lightly grease an 8x8 inch baking dish.
  • In a food processor, blend all the ingredients until they are almost smooth.
  • Transfer mixture to the baking dish.
  • Bake for 1 hour, or until lightly browned.

Nutrition Facts : Calories 1272.3, Fat 93.6, SaturatedFat 8.1, Sodium 662.5, Carbohydrate 84.9, Fiber 26.5, Sugar 7.7, Protein 42.5

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