Is lunch boring? Try this vegetable patè. It’s so delicious and easy to make. It can keep in the fridge for a week, but the batch that I made disappeared within a few days! It’s just the thing when you’re rushed for time and want to eat something healthy. A great alternative to traditional liver patè.
I have been wanting to make this vegetable patè for ages. I was thinking of putting some lentils in it but then decided to make it veggies only. It’s just vegetables that everyone has in their fridge. You can also try a combination of other vegetables. It’s also got spices, herbs and nuts. I added the chopped nuts at the end which gives it a nice crunch. Fussy children might just enjoy this as sandwiches in their lunch box.
I love this sunflower seed butter that I have incorporated into the patè. I got the recipe from Sean Sherman who is the author of “The Sioux Chef’s Indigenous Kitchen” which features authentic Native American cooking. The honey in the nut butter gives it a lovely depth of flavour. You can get the original recipe from http://www.cbsnews.com.
This is great served as a simple starter at a party. Serve with crispbreads, baguettes and fresh cruditès. This recipe makes about 3 cups of patè.
PREP: 30 minutes COOK TIME: 30-40 minutes
2 medium potatoes, cubed
1 sweet potato, cubed
3 carrots, sliced
2 onions, chopped roughly
1 whole head of garlic
!/2 cup fresh coriander, chopped
11/2 tsp nutritional yeast
11/2 tsp cumin powder
1 tsp fennel seeds, powdered
3 tsp olive oil
½ cup sunny butter (recipe below)
3 tbsp walnuts, chopped
3 tbsp cashew nuts, chopped
Salt and pepper to taste
1 cup unsalted toasted sunflower seeds
½ tsp coarse salt
½ cup honey
Preheat the oven to 180 C.
Place the sunflower seeds in a food processor and grind. Add the salt and honey and process until a ball forms. Set aside.
Cut the ends of the garlic bulb, exposing the cloves but still leaving the bulb of garlic whole.
Place the vegetables, onions, garlic and coriander in an ovenproof dish and drizzle the olive oil over it. Mix well, cover and bake for about 30 minutes until the vegetables and garlic are tender.
Cool and remove the skin from the garlic cloves. Add all the other ingredients except the sunny butter and the nuts. Puree in the same food processor that you used to make the sunny butter. Add the sunny butter and the walnuts and cashew nuts and mix well. Enjoy.