Miso veggie pate

60 minutes - 4 blocks 1s3rv2ov1of

Végé pâté is a quebec staple food, it's one of those things that you never think to make yourself. Every picnic i had this summer included this, it's great with veggies, on crackers and in sandwiches too! Purchasing it pre-made can get expensive, and not all kinds are good. This summer i decided to make it myself.

I like japanese food a lot, I cook it every week. It's not surprising that my Végé pâté would contain japanese ingredients.

A lot of végé pâté recipes call for whole wheat flour, I've made it using it before with great results. If you don't have oats, you can use whole wheat flour instead. AUsing oats as a substitute works great, I always have a bucket-load of steel-cut oats lying around. To grind it down into flour i use my blender stick, it takes more time but it works well!

Ingredients

Sunflower seeds1 cupCarrots1 largePumpkin1/3 cup, cubedGarlic2 clovesGinger root1 tbspScallions2 branchesCoriander1/4 cupNutritional yeast1/4 cupSoy sauce2 tbspLemon juice1 tspWhite miso2 tbspWater1/3 cupBlack pepperpinchSunflower seeds1 cupCarrots1 largePumpkin1/3 cup, cubedGarlic2 clovesGinger root1 tbspScallions2 branchesCoriander1/4 cupNutritional yeast1/4 cupSoy sauce2 tbspLemon juice1 tspWhite miso2 tbspWater1/3 cupBlack pepperpinch

Instructions

Soak deshelled and unsalted sunflower seeds in water for at least 8 hours. They will be easier to grind this wayPreheat oven to 350F.Put a few inches of water in a pot, add steamer basket and bring to a boil. Add 1/3 cup of peeled pumpkin cubes (or sweet potato), cover and let steam until softened.Strain and rinse off sunflower seeds. Combine with 1/2 cup of ground oats, 1 large diced carrot (or two medium), the pumpkin (or sweet potato), 2 minced garlic cloves, 1 tbsp minced ginger root, 2 chopped scallions, 1/4 cup fresh coriander, 2 tbsp soy sauce, 1 tsp lemon juice, 2 tbsp white miso and 1/3 cup of water. Puree with a food processor until smooth.Stir in 1/4 cup of nutritional yeast, and season with black pepper to taste.Put in a greased 8x8 pyrex baking dish, pour mixture in and flatten it with a spatula.Bake for 50 minutes, let cool. Cut into 4 squares and store in the refrigerator. Best eaten the next day! Keeps for a week in the fridge, up to a month frozen.

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Ingredients

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