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Miso veggie pate 60 minutes

Végé pâté is a quebec staple food 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 in sandwiches... needless to say it got expensive after a while. Buying pre-made goods is always more costly which is why i started to make it myself.

Those who know me know that i like japanese food a lot I cook it every week. I wanted to try to make a pâté with japanese inspiration!

Adding miso was an obvious choice that as well as soy sauce ginger and scallions. All things that i had in my kitchen and that i knew would be delicious as a spread.

A lot of végé pâté recipes call for whole wheat flour I've made it using that before and it's great. If you don't have oats you can use whole wheat flour instead. Although using oats as a substitute works great I've made it using that before and it's great. If you don't have oats you can use whole wheat flour instead. Although using oats as a substitute works great i always have a bucket-load of steel-cut oats lying around. I just throw it in my food processor until it gets a flour-like consistency.

While it isn't currently picnic season in Montreal i still make this regularly and you should too!

-Rekka
sunflower seeds1 cupcarrot1 largepumpkin1/3 cup, cubedgarlic2 clovesginger root1 tbspscallions2 branchescoriander1/4 cupnutritional yeast1/4 cupsoy sauce2 tbsplemon juice1 tspwhite miso2 tbspwater1/3 cupblack pepperpinch

    4 blocks

  • Soak deshelled and unsalted sunflower seeds in water for at least 8 hours. They will be easier to grind this way
  • Preheat 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.
#sidedish #dinner #japanese

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