veggie pâté

August 9, 2011

This was a hard-fought recipe folks. Not sure why but success on the veggie pâté front eluded me until today. I guess good things come to those that wait or persevere or try try again or something. My sister sent me a recipe  from a Renée Frappier, a well-known, very active vegetarian guru and nutritionist in Quebec. The recipe below is a variation of hers as I tend to fiddle with ingredients and ratios. It’s chock-a-block full of good things and the flavours meld beautifully. And it’s spreadable so it’s the perfect thing on crackers, pita crisps, or hearty whole-grain toast. It’s almost as good as the veggie pâté I bought in the little market in Tofino. By the way, if anyone knows the guy that makes that pâté, can you tackle him for me and get the recipe? I’d love to compare and contrast.

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

2 cloves garlic, peeled

1 1/4 cups water

4 tbsps tamari

1/2 teaspoon thyme

1/2 teaspoon basil

1/2 teaspoon sage

1/2 teaspoon savory

1/2 teaspoon ground black pepper

1/2 teaspoon ground dry mustard

Preheat oven to 350 F. Lightly grease an 8×8 inch baking dish. In a food processor, blend all the ingredients until they are almost smooth. Transfer mixture to the baking dish. Bake for 1.5 hours, or until lightly browned.