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Miso veggie pate 60 minutes

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 so i 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.

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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