Pear and sweet potato veggie-pâté Recipe Gluten-free, dairy-free (casein-free) and vegan.




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ORGANIC INGREDIENTS

  • 80 g (1/2 cup) pumpkin seeds
  • 45 ml (3 tbsp) hemp seeds
  • 1 yellow onion, finely diced
  • 1 garlic clove, crushed or minced
  • 110 g (2/3 cup) pears, peeled and grated
  • 95 g (1 cup) carrots, peeled and grated
  • 80 g (1 cup) sweet potatoes, peeled and grated
  • 65 g (1/3 cup) olive oil
  • 60 ml (4 tbsp) tamari
  • 30 ml (2 tbsp) lemon juice
  • 22,5 ml (1 1/2 tbsp) fresh sage, chopped
  • 5 ml (1 tsp) dried basil
  • 105 g (3/4 cup) all-purpose flour "La Merveilleuse"
  • 20 g (1/3 cup) nutritional yeast Red Star*
  • 165 g (3/4 cup) hot water
  • Hemp seeds, to decorate

PREPARATION

  1. Roughly grind the pumpkin seeds in a coffee grinder.
  2. Preheat the oven to 180 °C (350 °F).
  3. In a large bowl, combine all the ingredients, except the hemp seeds for decorating. Let rest 10 minutes.
  4. Pour the mixture into an oiled pan 28 cm x 18 cm (7 in x 11 in) or into 5 oiled ramekins, with a depth of about 2,5 cm (1 in) of pâté.
  5. Sprinkle with hemp seeds, to taste.
  6. Cook on the middle rack for about 50 minutes or until the veggie-pâté is firm and golden.
  7. Remove from oven and let cool before serving. Keep refrigerated.
Recipe Pear and sweet potato veggie-pâté, Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

Once you get the hang of making your own veggie-pâté, you'll never want to be without it!

TIP

* Nutritional yeast is not bread yeast. You will find it in the form of small yellow flakes. It is inactive and therefore cannot act to make baked goods rise. It is a very nutritious yeast, rich in proteins, vitamins and minerals.

This veggie pâté freezes very well. Simply cover each ramekin tightly. Then allow to thaw in the refrigerator before use.