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June 13, 2014

This Veggie Pâté is Packed with Goodness. ~ Ruth Lera {Recipe}

VegepateJPEG


This recipe might be a little hard on the ol’ blender but it sure is great for the body.

All good stuff, pureed into one big, sloppy mess, cooked in the oven for an hour to be served hot or cold on its own or spread on bread or crackers.

Make it with organic ingredients and its good for the planet, too. Make it with local ingredients and its good for the local economy and the farmers, as well.

Fill the blender with:

½ cup sunflower seeds
1 cup water
½ cup oil
1 medium potato chopped
1 small yam chopped
1 carrot chopped
1 onion chopped
A few leaves of kale chopped
One stick celery chopped
3 cloves garlic minced
Small chunk ginger minced
½ teaspoon salt
½ cup nutritional yeast
Juice of half a lemon
1 teaspoon organic veggie soup bouillon

All the ingredients should just fit in the blender so now put on the top and liquefy. If it seems too thick to puree add a little more water. If the veggies at the top aren’t going down to the bottom give the blender a little shake and blend again.

When it is all one big, sloppy, veggie mix pour the mixture into a square glass pan and bake at 350°C for one hour or until the top is a nice brown.

This Veggie Pate goodness (godness?) is delicious spread on rye crackers with a little mayo and a fresh basil leaf on top.

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Apprentice Editor: Sarvasmarana Ma Nithya/Editor: Catherine Monkman

Photo: Andy Lera

 

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