Vegetarian Pate Recipes

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.

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.

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.

Steps:

• put oil+butter in a frying pan over medium heat, peel+finally chop shallots+garlic,add to pan cook for 3 minutes
• Finely sliced mushrooms, add to pan with port if using and season with salt+pepper
• turn up heat+cook for 8 mins or till mushrooms have softened and liquid has evaporated
• roughly chop chestnuts,
• tip mushrooms in food processor with chestnuts and some of the tarragon and cheese, blitz for a few minutes till smooth, divide into ramekins, place remainder of tarragon on top and chill

Steps:

• Heat oil in a small skillet. Add onion and salt, and saute over medium heat for about 10 minutes - until the onions begin to brown. Add the beans and saute until they are tender (about 8-10 minutes).
• Combine everything in a food processor until it is all a smooth paste.

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.