Mod Veg Kitchen: Roasted Vegetable Pate

[Guest guest]

* Exported from MasterCook Mac *

 

Roasted Vegetable Pate

 

Recipe By : The Modern Vegetarian Kitchen, Peter Berley p124

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables Appetizers

Vegan Burgers & Loaves

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups diced onions

2 cups sliced carrots

6 ounces white button mushrooms -- sliced

6 cloves garlic -- peeled and whole

3 tablespoons extra virgin olive oil

1 teaspoon finely chopped fresh herbs

- such as rosemary or thyme or sage

coarse sea salt

2 tablespoons barley miso

2 teaspoons freshly squeezed lemon juice

freshly milled black pepper

1 tablespoon water -- optional

finely chopped fresh parsley -- for garnish

 

Everyone seems to love the concentrated, earthy sweetness of roasted

vegetables -- so why not make a pate out of them? This spreadable

pate is wonderfully savory, due in large part to the deep-aged flavor

of barley miso. Try serving it on thinly sliced toasted toasted

rounds of sourdough baguette or use it as a dip for crisp fennel,

celery, or radishes. The pate will keep for 3 to 4 days tightly

wrapped in the refrigerator and should be brought to room temperature

before serving.

 

 

Preheat the oven to 425F.

 

In a bowl, toss together the onions, carrots, mushrooms, garlic,

oil,herbs and a pinch of salt.

 

Spread the mixture on a baking sheet and roast for 20 to 30 minute,

stirring every 5 minutes or so for even browning.

 

When the vegetables are tender, transfer them to a food processor

fitted with a metal blade. Add the miso, lemon juice, and pepper to

taste, and puree. Add the water if the pate is too thick.

 

Allow the pate to rest for 5 minutes to marry the flavors before

serving. Sprinkle with chopped parsley and serve.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 120 Calories; 10g Fat (74%

calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol;

21mg Sodium

Food Exchanges: 1 1/2 Vegetable; 2 Fat

 

 

_____