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Pate chinois 40 minutes

Whenever i ask Devine what he wants to eat first he'll say pasta. I don't always say yes to this not unless i want to eat pasta everyday. Secondly he'll ask for Pâté Chinois. Which for me is always hard to say no to so i succumb... peek into the fridge and see what variation of it i can make. Thankfully it's a super versatile dish! With layers consisting of tofu and burmese tofu green peas and sweet potato/cauliflower you can't go wrong.

Pâté Chinois is very much like Shepherd's pie which is why i will use these 2 terms interchangeably in this recipe. I suppose you could translate it to 'chinese pie' but that sounds strange to me. Especially considering that this dish is not chinese but that sounds strange to me. Especially considering that this dish is not chinese i'm not entirely sure why it bears that name. It's a quebec french term i prefer to use that since i grew up with it.

nMy mom made this all the time she would make the traditional meat version with corn and all. My meals are always meatless so naturally i don't make it the same way she does. Though to me it inspires the same kind of comfort.

I've made versions of this dish with just cauliflower or just using tofu... or just potatoes. I've made it so often i've gone through every possibility. This Pâté Chinois happened because me and Devine both wanted different things...

I wanted cauliflower...

...he wanted sweet potato.

I wanted burmese tofu...

...he wanted tofu.

So what did we do? MEH lets just combine it all so that way both of us will get what we want! Ever since i discovered burmese tofu i've been making it regularly so it's simple for me to add it to recipes. If you don't have time to make it (it only takes 15 minute of active prep time

white cauliflower1 cupsweet potatoes1green peas1 small cantofu1/2 pack , firmburmese tofu1/2 cupsoy sauce2 tbspyellow onion1/2smoked paprika1 tsp

    4 servings

  • Preheat oven to 375F.
  • Bring a pot of water (or vegetable bouillon for added flavour) to a boil, cook 1 cubed large sweet potato as well as 1 cup of chopped white cauliflower florets until tender. Drain, mix with 1 tsp of smoked paprika and puree with an immersion blender. Season with sea salt and black pepper. Set aside.
  • Take 1/2 a block of firm tofu and mash it down using a fork or just using your hands. I just squish it with my fingers to get a crumbly texture. Do the same for 1 cup of burmese tofu, mash it down and mix it with the tofu. You can see my other recipe to find out how to make burmese tofu, alternatively you can just use 1 whole block of tofu instead.
  • In a large pan, brown the yellow onion with a bit of oil. Add the tofu/burmese tofu, add 2 tbsp of soy sauce and 1 drop of liquid smoke (optional). Cook for a few minutes. Season with black pepper and sea salt. Press into bottom of a 8x8 baking dish.
  • Cover with the contents of 1 can of unsalted green peas (reserve a few for the top) and with the pureed cauliflower/sweet potato. Smooth with a spatula, decorate with some green peas and sprinkle with smoked paprika.
  • Bake for 30 minutes or until lightly browned. Let cool, serve with some sambal oelek or some other spicy condiment!
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