Mushroom Pate (Vegan)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 25
- Amount Per Serving
- Calories: 19.5
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 9.4 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.5 g
- Protein: 2.2 g
View full nutritional breakdown of Mushroom Pate (Vegan) calories by ingredient
Introduction
a lovely & delicious appetizer at your next gathering.*This recipe is really only a guideline, make something fabulous out of it! Instead of cumin, add a basil, whisper of EVOO, and chopped pine nuts for a pesto feel, or perhaps a bit of sundried tomato, and feta, and serve with steamed artichokes... have fun. a lovely & delicious appetizer at your next gathering.
*This recipe is really only a guideline, make something fabulous out of it! Instead of cumin, add a basil, whisper of EVOO, and chopped pine nuts for a pesto feel, or perhaps a bit of sundried tomato, and feta, and serve with steamed artichokes... have fun.
Number of Servings: 25
Ingredients
-
Organic Olive Oil cooking spray, 2-3 shots
2 Cloves Garlic, crushed
16 oz (by wt) Crimini Mushrooms (morels might be lovely in season) wiped clean
1 bunch Scallions/Spring onions
1 block of Lite Tofu, pressed lightly--I am using soft here, feel free to experiment
1 tsp ground cumin seed
Sea Salt & Pepper to taste
Garnish: flat leaf parsley & parprika
Directions
Party-size depending, roughly 25 servings (decrease ingredients by 1/4th for sandwhich spread for 3)
1. On Med heat,Spray large non-stick pan with Organic Olive Oil cooking spray
2. Add garlic, mushrooms, cover and sweat mushrooms for about 15 minutes, stir occasionally
3. Remove cover, fold in chopped Scallions, reduce heat to Med Low, replace cover, cook for another 5 minutes
4. Cool 10 mins
5. In blender or food processor, add mushroom mixture, pressed tofu, blend until smooth
6. S & P to taste
7. Scrape into lovely serving dish, cover with plastic wrap, chill
8. Prior to serving, garnish with few sprigs of parsley leaf, whole or chopped, and/or delicate dust of paprika (sweet/hot your choice).
Number of Servings: 25
Recipe submitted by SparkPeople user STERESEM.
1. On Med heat,Spray large non-stick pan with Organic Olive Oil cooking spray
2. Add garlic, mushrooms, cover and sweat mushrooms for about 15 minutes, stir occasionally
3. Remove cover, fold in chopped Scallions, reduce heat to Med Low, replace cover, cook for another 5 minutes
4. Cool 10 mins
5. In blender or food processor, add mushroom mixture, pressed tofu, blend until smooth
6. S & P to taste
7. Scrape into lovely serving dish, cover with plastic wrap, chill
8. Prior to serving, garnish with few sprigs of parsley leaf, whole or chopped, and/or delicate dust of paprika (sweet/hot your choice).
Number of Servings: 25
Recipe submitted by SparkPeople user STERESEM.