Wednesday, February 6, 2013

Gluten-Free Veggie Pate

Gluten-Free Veggie Pate   
(makes 2 loaves)
  • 250 ml (1 cup) walnuts
  • 60 ml (1/4 cup) almond meal
  • 60 ml (1/4 cup) garbanzo bean flour (chickpea flour)
  • 125 ml (1/2 cup) nutritional yeast
  • 125 ml (1/2 cup) canola or walnut oil
  • 30 ml (2 tablespoons) lemon juice
  • 1 medium potato, peeled, roughly chopped
  • 1 medium sweet potato, peeled, roughly chopped
  • 1 onion, roughly chopped
  • 1 celery stalk, roughly chopped
  • 3 clove garlic, crushed
  • 125 ml (1/2 cup) water
  • 2.5 ml (1/2 teaspoon) salt
  • 2.5 ml (1/2 teaspoon) dried thyme
  • 2.5 ml (1/2 teaspoon) ground pepper
  • 2.5 ml (1/2 teaspoon) dried rosemary
  • 2.5 ml (1/2 teaspoon) ground dried mustard 

  • Pre-heat oven to 175C (350F).  
  • Grease 2 loaf pans with oil, and line with parchment paper.
  • Place all the ingredients in a food processor, and process for 1 minute (or until vegetables are barely visible).
  • Divide pate equally between the 2 loaf pans.
  • Cook in the center of oven until loaves have formed a golden brown crust ( about 1 hour.) Let cool slightly, cut and serve. Or let cool completely, and serve cold.


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