Name: Veggie Pâté
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 5 to 6 sandwiches
Ingredients: ½ cup (55 g) carrots, peeled and grated; ½ cup (90 g) potatoes, peeled and grated; 1/2 cup (75 g) plain sunflower seeds; 1/2 cup (125 ml) almond butter; 1 onion, cut into wedges; 1/4 cup (60 ml) water; 2 tbsp (30 ml) olive oil; 2 tbsp (30 ml) lemon juice; 1 tsp (5 ml) sesame oil; ½ tsp salt

Ingredients

½ cup (55 g) carrots, peeled and grated
½ cup (90 g) potatoes, peeled and grated
1/2 cup (75 g) plain sunflower seeds
1/2 cup (125 ml) almond butter
1 onion, cut into wedges  
1/4 cup (60 ml) water
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) lemon juice
1 tsp (5 ml) sesame oil
½ tsp salt

Preparation

With the rack in the middle position, preheat the oven to 350°F (180°C). Generously oil an 8 x 4-inch (20 x 10 cm) glass or aluminum pan.
In a food processor, purée all of the ingredients until very smooth. Season with pepper.
Transfer the mixture into the prepared pan and spread into an even layer with a spoon. Bake for 45 minutes or until the veggie pâté begins to brown.
Let cool. Cover and refrigerate for at least 1 hour. Unmould and slice. The veggie pâté will keep for one week in the refrigerator.

Note from Ricardo

The veggie pâté can be sliced and served on a cheese board with crackers as an hors d’oeuvre or in a sandwich.

Veggie Pâté

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note