Vegan Lentil Pate
When I was a meat eater, I loved pates. Chicken liver pate was one of my favorite appetizers. But let's face it, pate is not that good for you. But much to my surprise, I found that vegetable based pates are delicious and frankly, good for you too. Who knew pate made from vegetables would taste so good? Not me! But I am a believer now. Vegetable pate has tons of fiber and are low in fats and oils.
Today I want to share with you a recipe I found that has become my favorite, go to pate recipe. It is earthy (in a good way) and full of flavor. The texture and color are spot on. This recipe has flavors of garlic and balsamic vinegar. I also added a bit of black truffle salt. If you can't find that you can add a bit of truffle oil. The truffle flavor is optional and not in the recipe. So here you go...give it a try and let me know how you like it.
Lentil Pate recipe from the Washington Post:
HOW TO MAKE VEGAN PATE. Tofu nut pâté recipe - cooking with a dietitian. A musical nutrition comedy.
In this episode of Nutrition with Lorelei, get cooking with a dietitian and learn how to make vegan pâté! Serve it on a tray. Alongside crudité. In our mini-homage to My Fair Lady, Joe becomes better versed in the way of pâté. You will not be disappointed by the taste of this easy vegan tofu nut pâté.
Tofu nut pâté recipe:
1 cups walnuts, toasted
1/2 cup pecans, toasted
1/8 medium red onion
12 oz hard tofu
1 tbsp cider vinegar
1/4 cup tamari
1/4 tsp cayenne pepper
1 clove minced garlic
1/4 bunch fresh parsley, minced
Put everything but parsley into food processor and blend until smooth and creamy. Fold in minced parsley, or add to food processor at end and pulse until incorporated.
NOTE: credit for this recipe goes to Mississippi Market in the Twin Cities, MN. A similar version can be found here:
Once you learn how to make tofu pâté, there's no going back. You can be the hit of the party and a hero to geese everywhere. For more healthy home cooking with a dietitian, please subscribe to my channel. And, sign up for my mailing list to get a free pdf download of 10 food options for each Vitamin and Mineral:
Thanks for watching this musical edition of Nutrition with Lorelei, a nutrition comedy.
I am an RD or Registered Dietitian. This credential was granted to me by the American Academy of Nutrition and Dietetics. I am licensed to practice as a Dietitian/Nutritionist in the state of Illinois. All nutritional recommendations provided in this video are meant as general guidance for healthy individuals without pre-existing conditions. Please speak to your doctor or get a referral to a Registered Dietitian in your area if you need dietary recommendations to meet your specific needs. Though I do my best to provide useful information with health and safety in mind, I cannot be held responsible for any negative outcomes that may result based on your application of my suggestions.
If you would like to seek one-on-one nutrition counselling with me, you can contact me via email at nutritionlorelei@gmail.com. I check this email weekly - please be patient if awaiting a response.
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
Ingredients:
pastry dough - 400 g (14 oz)
pastry dough - 400 g (14 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 5 g (0.18 oz)
parmesan - 100 g (3.5 oz)
sesame seeds
pastry dough - 400 g (14 oz)
pressed cheese - 200 g (7 oz)
salami - 150 g (5.3 oz)
poppy seeds
eggs - 1 piece
Tray size 32 X 42 cm (12.60 x 16.54)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the sauce:
butter - 30 g (1 oz)
flour - 25 g (0.9 oz)
beer - 200 ml (6.76 fl oz)
chili flakes - 5 g (0.18 oz)
salt - 3 g (0.11 oz)
pressed cheese - 100 g (3.5 oz)
Follow us on:
Youtube:
Facebook:
Instagram:
Gordon Ramsay's Filo Pastry Treats
Gordon Ramsay shows us how to make crispy filo cakes the easy way! Coated in herbs, butter and filled with cheese, these are sure to be a family favorite treat! Get more dinner inspiration on Gordon Ramsay's Ultimate Home Cooking, FREE on Dabl Network TV! Visit for where to watch! #Dabl #GordonRamsay
When I Took a Bite of This Banh Mi, It Was Full of Impressions 100% Plant-based Banh Mi & Vegan Pate
????Visit for Written Recipe w/Step by Step Pics!
???? GET NOTIFICATION: Subscribe my channel & check the Bell button right next to the subscribe button to get notifications when I upload new video and go on LIVE & New Recipes Published!!
#AsianAtHome #SeonkyoungLongest #BanhMi
???? RECIPE
Website
Facebook
Instagram
Tik Tok @SeonkyoungLongest4Real
Pinterest
???? Get My Merch and let your [nu:ders] on!
???? In This Video…
My Knife
My Knife
My Wok
Portable Gas Stove
10 oz glass container
Coconut Butter
Pickled Radish & Carrot Recipe
???? Cameras Canon EOS 5D Mark IV
Canon EOS R5
Panasonic LUMIX GH5s
???? Lens
Canon EF 85mm f1.2L II USM
Canon EF 100mm f/2.8L IS USM Macro
Canon EF 50mm f/1.8 STM Lens
PANASONIC LUMIX Professional 12-60mm
Plant-based Pate
Ingredients
1 tbsp cooking oil
1 large onion, diced
3 cloves garlic, chopped
1 lb shiitake mushrooms or baby portobello mushrooms, roughly sliced
4 tbsp cognac, optional
1 cup vegetable stock
Handful fresh thyme or 1 to 2 tsp dried thyme
3 tbsp soy sauce
1 cup pine nuts, walnuts or pecan
2 oz red beet, roughly chopped
Coconut butter or plant-based butter
Salt & pepper
Banh Mi
Ingredients
For Lemongrass Tofu
12 oz extra firm tofu, sliced into 1/4” thick squares
1 large lemongrass, chopped (approximately 4 tbsp)
1 Thai chili, chopped
2 cloves garlic, chopped
1 tsp salt
1/4 tsp msg, optional
1/2 tsp black pepper
2 tbsp cooking oil divided half
For Banh Mi Sandwich
4 Vietnamese Baguettes or 8 to 9” sandwich roll or ciabatta
Plant-based garlic aioli or mayonnaise (I like Follow Your Heart brand)
Plant-based pate
Seasoning sauce, Maggie sauce or aminos
Cucumber slices (l like to use Persian or English cucumber)
Serrano or jalapeno slices
Pickled carrot & radish
Cilantro
Fried shallot
Sriracha
Vegan Portobello Pecan Wellington // HOLIDAY ENTREE
Vegan Portobello Pecan Wellington
Serves 6
1 sheet vegan puff pastry
6 portobello caps
1 tablespoon olive oil
1 shallot
4 cloves garlic
2 cups pecans
2 tablespoons sage, chopped
1 tablespoon rosemary
1 teaspoon paprika
Sea salt and black pepper to taste
Preheat your oven to 400°F. Clean the gills and stems from the portobello caps with a spoon. Lightly the portobello caps and place them on a sheet pan. Roast in the oven for 15-20 minutes until tender.
To make the pecan sage filling, place the shallots and garlic in a food processor and pulse. Add the pecans, sage, rosemary and paprika to the food processor. Process until the pecans resemble ground meat. Transfer to a mixing bowl and season to taste with salt and pepper. Set aside.
Preheat the oven to 350°F. Flour your work surface and place the sheet of pastry dough on it. Using a rolling pan, roll out the puff pastry dough a little thinner. Place three portobello caps in a row lengthwise down the center of the puff pastry. Top the mushrooms with an even layer of the pecan mixture. Use all the pecan mix and form into a loaf shape and then top with the other three portobello caps. Wrap both sides of the pastry dough to overlap snugly. Pinch the edges together to close. Turn the Wellington over so the seam is on the bottom. Compress both the ends and fold under the Wellington. Transfer to a parchment lined tray and bake at 350°F for 35-40 minutes.
When the Wellington is done, remove from the oven and allow to cool for 5-10 minuets. Slice and serve with a side of garlicky sautéed kale and roasted sweet potato.
// MODERN RAW COOKBOOK.
// F O L L O W.
Website | rachelcarr.com
Instagram | @plantcraft_
Facebook |
// RACHEL.
I’m Rachel and I’m a professional vegan chef. I love sharing super-healthy, high raw recipes, and some cooked vegan recipes!
**Disclaimer: This video is not sponsored.