How To make Bean Pate
2 c AM 7 Bean & Barley
1/4 c Cooking liquid from beans
1 c Minced fresh parsley
1/2 c Tahini
5 tb Lemon juice
1/4 c AM Olive Oil
1 Garlic clove (juice from)
1/2 ts Cumin
1/2 ts Onion powder
1 ds Cayenne pepper; OR...
1/4 ts -Chili powder
Sea salt (optional) Sliced black olives Puree the cooked beans, using the liquid as needed to make a smooth puree. Combine the puree with the remaining ingredients except the olives. The mixture should be thick. Chill, covered, for at least 1 hour. Garnish with olives, if desired and serve as an hor d'euevre with whole wheat bread or crackers. Source: Arrowhead Mills "Homestyle 7 Bean & Barley Soup Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
How To make Bean Pate's Videos
Borlotti bean pate #short #shorts
Move over hummus, borlotti bean pate is here. The incredibly creamy pate is such a winner.
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Coconut Butter
Pickled Radish & Carrot Recipe
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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
Black Bean and Walnut Pâté
Black Bean and Walnut Pâté
Serves 8 as a snack
460g (2.5 cups) drained cooked black beans (see recipe below)
100g (1 cup) walnuts
2 garlic cloves
3 Tbsp butter
1 Tbsp pomegranate molasses (affiliate link:
Salt and pepper to taste
Preheat the oven to 350F (180C). Spread the walnuts on a small baking sheet and roast in the oven until aromatic, about 10 min. Puree all the ingredients in a food processor adjusting the texture as necessary with a bit of the bean cooking liquid (or water if using canned beans). Refrigerate for a couple of hours before serving to firm it up. Drizzle with pomegranate molasses and serve with pita chips.
Pita chips:
Cut the pita into triangles. Brush liberally with olive oil on both sides. Sprinkle the top with some zaatar (affiliate link: if desired. Spread on a baking sheet and bake at 350F (180C) until crisp, 7-12 min.
How to cook black beans:
Option 1: Open two 15 oz cans of black beans and drain
Option 2: Put 1 Lb of rinsed dry black beans into an instant pot or a pressure cooker. Add 8 cups of cold water and 12g salt or to taste. Pressure cook on high pressure (it’s called “More” on the InstantPot) for 30 min with natural release. Let cool completely before draining and using.
Option 3: Same measurements as Option 2, but use the InstantPot’s Slow Cook “More” function for 12 hours. Here is more about this method:
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Broad Bean Pate (Fava Bean Hummus)
Rhona McAdam of Go Local Nutrition (Haliburton Community Organic Farm) shows you how to make broad bean pate. Beans from New Mountain Farm, here at Haliburton Farm. It's an easy recipe from the New Food For Thought Cookbook, so go for it!
golocalnutrition.com / haliburtonfarm.org / newmountainfarm.ca/
EASY Vegan Pate Recipe | The Edgy Veg
In today's video I make an easy VEGAN PATE at home using simple ingredients. It's perfect as a dip on a charcuterie board or as a spread on sandwiches. I think this one is a huge winner! What do you think? What are your favourite ways to eat pate?
Find the recipe for this easy vegan pate here on my blog:
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