Recipe needed for vegetable pate. Years ago, such recipe was in The Virginian-Pilot newspaper (Tidewater, VA). It contained no meat, but was the color of liver pate and tasted exactly like it. Scrumptious! Have searched in vain. It was made in a blender (before the days of food processors), but a processor would work even better.
Have you tried a raw nut pate'? "google" raw nut pate' and you will come up with a bunch of different recipes if you would like to try something like that. Living food! yum :)
All of these look pretty yummy. I'm wondering however if it may have had beans in it, like black beans to look like liver pate:
Tricolor Vegetable Pate
Roasted Eggplant and Vegetable Pate
Vegetable Pate with Velvet Sauce
Florine's Vegetable Chopped Liver
This is from Dr. Weils website. I made it at Christmas time last year, and it was soooo yummy!
Traditional patés are often made from high-fat meats and liver. They can be delicious and quite elegant, but less than nutritious. This vegetarian version is sophisticated, filled with flavor, and healthful. Enjoy it on a special occasion or as an everyday spread with whole-grain crackers.
Nutrients Per Serving
Protein: 2.2 grams
Fat: 8.0 grams
Saturated Fat: 0.8 grams
Monounsat Fat: 2.7 grams
Polyunsat Fat: 4.1 grams
Carbohydrate: 6.2 grams
Fiber: 2.2 grams
Cholesterol: 0.0 mg
Vitamin A: 69.9 IU
1 large eggplant
1 cup walnut pieces
2 teaspoons fresh ginger root, peeled, grated and finely chopped
2 cloves garlic, mashed
1 tablespoon extra-virgin olive oil
1/8 teaspoon ground allspice
Salt and hot pepper sauce to taste
1. Preheat oven to 450°F. Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
2. While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
3. Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the ginger root, garlic and olive oil. Process until smooth.
4. Add the ground walnuts and allspice, and process until smooth.
5. Season to taste with the salt, and hot pepper sauce. Spoon into a small loaf dish and chill several hours or until firm.
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