How To make Carrot Pate
2 c Carrots; sliced
1/4 c Onion; diced
1 ea Garlic clove; slivered
1/4 ts Dill
2 tb Olive oil
1/2 c -Water
1 tb Arrowroot; dissolved in
1 tb -Water
2 tb White miso
1/4 ts Sea salt
2 tb Tahini; optional
"For this recipe you may use a food processor instead of a blender to puree the carrots. Mash the carrots roughly before pureeing them. You might need to add a little extra water; in which case, simmer the pureed, flavored carrots for a little while longer. The pare should not feel wet. The additional of two tablespoons of tahini will make the pate taste richer and help hold the ingredients together." In a medium saucepan, saute the carrots, onions, garlic and dill in the oil for 2 to 3 minutes. Add the water, cover, and simmer until the carrots are tender (about 20 minutes). Puree until a smooth paste and return to the saucepan. Combine the dissolved arrowroot, miso, salt and tahini, if you wish. Add this mixture to the pureed carrots. Bring to a slow simmer, stirring constantly and cook until the pate detaches itself from the sides of the pan. Remove from heat, turn the pate mixture out onto a lightly oiled serving dish and let cool. Serve the pate with crackers or toast, or serve it as a dip with crisp, raw vegetables. SERVES: 4 SOURCE: _Friendly Foods_ by Brother Ron Pickarski posted by Anne MacLellan
How To make Carrot Pate's Videos
Recipe: Roasted Carrot & White Bean Pate
This is a super delicious recipe! Easy to make. Great for the upcoming holidays. Fat-free too! Enjoy.
Recipe:
2 cups peeled and chopped carrots
1 small onion, chopped into big pieces
1 ½ cups white beans (or 1 can)
1 roasted red pepper (I used jarred peppers)
½ cup raw walnuts
1 tablespoon balsamic vinegar
1 teaspoon soy sauce
4 cloves garlic, minced
1 teaspoon dried basil
2 teaspoons smoked paprika
Salt & Pepper to taste
*Optional: I drizzled a bit of lemon juice in to keep the carrots from oxidizing too much -- not sure if it will work It's my first try on this technique.
Preheat oven to 400 degrees. Place carrots & onions on a baking sheet. Drizzle with olive oil if you choose and stir to coat (I do not use the oil in my version)
Roast veggies for about 25 minutes until tender and edges of onions are browned.
In a food processor, place the roasted veggies and all remaining ingredients. Pulse until a nearly smooth texture – but not creamy. Test the texture. I don’t make it smooth and creamy – mine has a bit of texture. But it a personal preference!
Chill for several hours. Serve with crackers, veggies or whatever type of “vehicle” you like!
I double the batch and freeze it up in serving sizes.
How To Make Rabbit Pate
Very tasty and fast, decorate the holiday table!
Cook rabbit meat 800g, 1 onion, 1 carrot
Add salt
Add 3 bay leaves and 8 allspic
Cook for 50-60 minutes
Boneless meat, boiled carrots and onions
Add a glass of broth
Beat with a blender
Add 100 g butter
How to Make a Quiche – 4 Easy Recipes
Learn how to make a quiche at home from scratch. 4 easy and delicious recipes to make a quiche fillings and one recipe for flaky quiche crust. These are the quiche recipes: Pizza quiche (mozzarella & cherry tomatoes), salmon and broccoli quiche, spinach and cheese quiche, mushroom quiche.
Full Written Recipe:
More Recipes:
Shepherd's Pie:
Mac and Cheese:
Salmon with Lemon Butter Sauce:
Cream of Mushroom Soup:
Pesto Pasta:
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How to Make Roasted Vegetable Spread (Plant-based) | Easy Vegan Dip Recipe!
How to Make Roasted Vegetable Spread (Plant-based) | Easy Vegan Dip Recipe!
Instagram:
Simple & Easy Vegetable Spread/Dip Recipes: (Plant-Based)
Oil Free Cauliflower Mayonnaise:
Carrot Hummus:
Roasted Vegetable Spread/Dip:
INGREDIENT LIST:
1 Medium Onion (200g approx.)
1 Medium Red Bell Pepper (225g approx.)
1 Large Eggplant (530g approx.)
Cherry Tomatoes (140g approx.) or 1 medium Tomato (140g approx.)
7 to 8 Garlic cloves
1 Jalapeno Pepper (55g approx.) - you can add 2 if you want
3 Tablespoon Olive oil
3 Tablespoon Tahini
Lemon juice to taste ( I have added 1 tablespoon)
1/2 Teaspoon Ground Cumin
Salt to taste (I have added total 1+1/4 teaspoon pink Himalayan salt)
1/4 cup Parsley - finely chopped
METHOD:
Prepare a baking tray by lining it with parchment paper. Preheat the oven at 400F.
Peel and chop the eggplant into chunks and also roughly chop the other vegetables. Add the garlic cloves whole without removing the peel. Now add salt (to taste) and olive oil to it and mix well.
Transfer the vegetables to the baking tray and bake at 400 F for 45 to 50 minutes or until the vegetables are roasted. Then remove it from the oven and let it cool down.
Once it has cooled down, remove the garlic peel and transfer all of it to a food processor. Add tahini, lemon juice, ground cumin, salt and process it to a consistency of your liking. Remove it into a bowl and add finely chopped parsley. Mix well and chill it in the fridge for 1 to 2 hours.
Serve it as a dip with your favorite vegetables/Pita bread or use it as a spread in your sandwich.
Enjoy!
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#vegan #food #recipes
Thanks for watching the video How to Make Roasted Vegetable Spread (Plant-based) | Easy Vegan Dip Recipe!
The Best Jamaican Carrot cake recipe: must try
#carrotcakerecipe #jamaicanfood #moistanddelicious #auntyrecipe #cookwithme
Cake Recipe:
4 eggs
4 carrots
2 cups all-purpose flour
1 cup sugar
3/4 vegetable oil
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp cinnamon
1/2 tsp Mace/or nutmeg
1/2 tsp cloves
1)2 tsp rose water
1 tsp lemon juice
1/2 cup Raisins
Bake @350°F for 1 hr..or until whatever you insert in it comes out clean..
Frosting Recipe:
1/2 cup cream cheese
1 cup icing sugar (powdered sugar)
1/4 stick butter
1 tsp vanilla
1 tbs lemon juice
blended everything together and store in refrigerator..
Do not eat any bread! Try this easy and quick sweet potato recipe!
TITLE:
Do not eat any bread! Try this easy and quick sweet potato recipe!
INGREDIENTS:
1 sweet potato in slices.
2 eggs
3 tablespoons of honey
2 tablespoons of grated coconut