Thursday, October 25, 2007

Veggie Pate

Due to popular demand, here's my vegetable pate recipe.

You'll need:
1 cup sunflower seeds (husks removed)
1 cup whole meal flour
1 cup oatmeal
2 medium sweet potatoes coarsely chopped
1 cup cubed kabocha squash
3 medium carrots coarsely chopped
1 large onion coarsely chopped
2 celery sticks coarsely chopped
1 green bell pepper coarsely chopped
125 ml vegetable oil
1 cup vegetable stock
5ml lemon juice
5ml garlic powder
5ml onion powder
10ml chili powder
30ml herbe de provence
5ml pepper
60ml tamari
5ml mustard powder

Preheat your oven at 350F. Oil a 9"x9"x2" baking dish. In a food processor, blend the seeds until ground into a fine powder. Remove and place in a large mixing bowl. Add the flour in the mixing bowl. Blend the oatmeal in the food processor until ground into powder and place in mixing bowl. Blend the sweet potatoes, squash, carrots, onions, green peppers and celery until pureed - at this point, you can use some vegetable stock to help thin the puree. Add to seed and flour. Add in the remaining ingredients and mix until well combined. At this point, you can taste the mixture and correct the seasoning. Place mixture in oiled baking dish, and bake for about an hour.

It will keep for about 10 days in the fridge and it freezes extremely well. It's amazing on toast and in wrap sandwiches with some sprouts.

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