Showing posts with label vegan pate. Show all posts
Showing posts with label vegan pate. Show all posts
Sunday, December 4, 2011
A GOOD HOLIDAY APPETIZER: SMOKED ALMOND MUSHROOM PÂTÉ
I made this the other day for my husband's photography students (they were having a little party at the end of the course), and I'd like to share it with you for holiday entertaining. It's adapted from my book, The Fiber for Life Cookbook. This type of vegetarian pâté appeared in mainstream magazines in the early 80's and became deservedly popular party fare. I think it must have originated with this Blue Diamond® Almonds recipe, which is listed on their website as one of their "classic" recipes.
For the book, I modernized (and veganized, and lowered the fat) it by omitting the butter, using fewer almonds and more mushrooms, and using slightly more authoritative seasoning. This time I decided to use smoked-hickory almonds for even more flavor, and it worked beautifully-- it's even more delicious, I think.
Printable Recipe
BRYANNA'S SMOKED ALMOND MUSHROOM PÂTÉ
Servings: 6
Yield: 1 1/2 cups
Very easy to make!
Very easy to make!
1/2 medium onion
1 large clove garlic, peeled and crushed
3/4 lb fresh white or cremini (brown) mushrooms, cleaned and thickly-sliced
1/2 tsp salt
1/4 tsp dried thyme
1/8 tsp freshly-ground black pepper
1 cup hickory-smoked almonds or any smoked almonds (sift off any excess powdery coating)
1 Tbs dry sherry
Garnish
Fresh parsley or rosemary or thyme leaves
chopped hickory-smoked almonds
Process the onion and garlic in a food processor until finely chopped. Add the mushrooms through the top with the motor running, until they are all chopped. Spray a large nonstick, hard-anodized or cast iron skillet with a little oil from a pump sprayer and heat it over medium-high heat. When it's hot, add the chopped vegetables, salt, thyme and pepper, and cook, stirring frequently, until the liquid exudes from the mushrooms, and then has pretty much evaporated again. Remove from heat.
While the mushrooms cook, clean and dry the food processor bowl and blade.
Place the smoked almonds into the cleaned and dried food processor and process them until they almost become a paste. With the machine turned off, scrape them from the sides toward the inside and then add the cooked mushroom mixture and the wine. Process the mixture until quite smooth, stopping the machine to push the mixture towards the blade if necessary.
Pack the mixture into an oiled shallow bowl, cover and chill. When cool, serve in the bowl, or invert the mound onto a serving plate. Garnish as desired and serve with crusty artisinal bread, crackers, rye crisp, and/ or raw vegetables. (If you make this ahead of time, or have leftovers, keep it covered and refrigerated.)
Nutrition Facts
Nutrition (per 1/4 cup): 158.5 calories; 64% calories from fat; 12.4g total fat; 0.0mg cholesterol; 237.5mg sodium; 369.5mg potassium; 7.7g carbohydrates; 3.6g fiber; 2.6g sugar; 4.2g net carbs; 7.0g protein; 3.5 points.
Enjoy!
Enjoy!
Tuesday, June 3, 2008
MISO PÂTÉ, TWO WAYS
In any case, the following recipe contains a variation of a variation! The original recipe was from The Book of Miso, an amazing book by William Shurtleff and Akiko Aoyagi. I revised it to my own tastes many years ago and my version (with credit to the original) was published in my book, The Fiber for Life Cookbook. It is one of the two variations below, along with the newer okara variation. Both versions are much more delicious than the humble ingredients suggest, and are wonderful on celery sticks, crackers, and crusty rye bread or French bread.
Printable Recipe
BRYANNA’S MISO PÂTÉ, TWO WAYS
Adapted from a recipe in my book “The Fiber for Life Cookbook”. This recipe updated on June 7, 2019.
#1) Fiber for Life Cookbook Variation:
2 cups fresh, soft whole wheat breadcrumbs (Use a light-textured whole wheat bread for the crumbs.)
1/2 cup water
4 geen onions, roughly chopped
1 clove garlic, crushed or minced
1/4 cup tahini
2 1/2 Tablespoons light miso
pinch EACH of dried thyme, rosemary and sage
Optional: roasted (Asian) sesame oil or extra-virgin olive oil
A bit more minced green onion and/or parsley to sprinkle on top
In a small bowl, mash the water and breadcrumbs together with a fork until the crumbs absorb all the broth. Mince the onion and garlic in a food processor. Add the other ingredients and process JUST until everything is mixed. (Don't process too long or the breadcrumbs will make it too gummy.) Pack into a small serving bowl, cover and refrigerate for AT LEAST one hour (preferably overnight) before serving. If you like, drizzle the top with a little roasted (Asian/dark) sesame oil or extra-virgin olive oil, and sprinkle with more minced green onion or parsley before serving.
#2) Okara Variation:
1/2 cup fresh (soft, not dried) breadcrumbs (a light wholewheat is best; see above)
1 Tablespoon water
1 cup (squeezed) fresh okara
4 green onions, roughly chopped
1 clove garlic, crushed or minced
1/4 cup tahini1 clove garlic, crushed or minced
3 Tablespoons light miso
large pinch EACH of dried thyme, rosemary and sage
Optional: roasted (Asian) sesame oil or extra-virgin olive oil
A bit more minced green onion or parsley to sprinkle on top
In a small bowl, mash the water and breadcrumbs together with a fork until the crumbs absorb all the broth. Mince the onion and garlic in a food processor. Add the other ingredients to the processor and process JUST until everything is mixed. Pack into a small serving bowl, cover and refrigerate for AT LEAST one hour (preferably overnight) before serving. If you like, drizzle the top with a little roasted (Asian/dark) sesame oil or extra-virgin olive oil, and sprinkle with minced green onion or parsley before serving.
Enjoy!
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