Vegetable Pate 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

VEGETABLE PATE



VEGETABLE PATE image

Categories     Vegetable     Appetizer     Lunch

Yield 12 servings

Number Of Ingredients 17

5 carrots
4 ribs celery
1 large onion
5 tablespoons olive oil
3 cloves garlic
2 tablespoons water
1/2 teaspoon sea salt
8 ounces mushroom, chopped medium-fine
3/4 cup tahini
2 tablespoons miso
1 tablespoon fresh chopped parsley
1 1/2 teaspoons each: paprika, thyme
1 teaspoon rosemary
1/2 teaspoon each: allspice, nutmeg, pepper
3 cups soft, whole grain breadcrumbs, loosely packed
9 ounces (or larger) bag fresh spinach1/4 cup plus 2 tablespoons ground walnuts
12 cherry tomatoes, halved

Steps:

  • Heat oven to 350 degrees. Chop carrots, celery and onion into 2 - 3 inch chunks; heat 2 tablespoons olive oil in a wide skillet or Dutch oven over medium heat. Add chopped vegetables, garlic, water and 1/4 teaspoon salt; cover and cook, turning heat to low after vegetables begin to steam, 10 minutes. Vegetables will still be crisp. Grind coarsely in a food processor. With a slotted spoon, transfer vegetables to a large bowl. Heat 1 tablespoon oil in the pan over medium heat. Add mushrooms; season with a pinch of salt. cook, 5 minutes. Transfer mushrooms to bowl with a slotted spoon. Mix tahini and miso with the herbs and spices; stir into vegetables. Stir in breadcrumbs. Transfer mixture to an oiled 9-inch spring form pan; bake, 60 minutes. Heat remaining 2 tablespoon oil in the skillet on medium heat. Add spinach; cook until wilted, about 3 minutes. Stir in 1/4 cup walnuts and a pinch of salt. Grind the mixture in a food processor for several seconds. Spread over the baked pate. sprinkle with remaining 2 tablespoon walnuts. Place tomatoes, cut side down, around edge of pan. Bake, 5 minutes. Let cool. Gently slide a knife around side of pan, Cut into wedges.

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.

TRICOLOR VEGETABLE PâTé



Tricolor Vegetable Pâté image

Provided by Roxanne E. Chan

Categories     Bean     Cheese     Herb     Pepper     Appetizer     Vegetarian     Fall     Bon Appétit     California     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12 to 14

Number Of Ingredients 18

White Bean Layer
2 15-ounce cans cannellini (white kidney beans), rinsed, drained thoroughly
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon minced fresh oregano or 1 teaspoon dried
2 garlic cloves, pressed
Red Pepper Layer
1 7-ounce jar roasted red bell peppers, drained, chopped
3/4 cup crumbled feta cheese (about 4 ounces)
Pesto Layer
2 garlic cloves
1 cup fresh basil leaves
1 cup fresh Italian parsley leaves
1/4 cup toasted pine nuts
3 tablespoons olive oil
1/2 cup low-fat ricotta cheese
Fresh herb sprigs
Sourdough bread slices

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.

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