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.
Jet Tila's Pork and Pate Banh Mi | Guy's Ranch Kitchen | Food Network
Jet makes a delicious Banh Mi using pork marinated in a sour, floral brine and pickled carrots!
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Pork and Pate Banh Mi
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 2 hr 15 min (includes marinating time)
Active: 45 min
Yield: 1 long or 3 short sandwiches
Ingredients
Roast Pork:
2 cloves garlic, minced
2 shallots, sliced
3 tablespoons (45 milliliters) fish sauce
3 tablespoons (45 grams) sugar
1 tablespoon (30 grams) minced lemongrass
Heavy pinch black pepper
1 pound (450 grams) pork butt, sliced paper-thin against the grain
Oil, for cooking
Pickled Carrots:
1/2 cup (95 grams) sugar
1/2 cup (90 milliliters) red wine vinegar
1 teaspoon kosher salt
1 teaspoon black peppercorns
2 to 3 cloves garlic
5 to 6 sprigs fresh cilantro
1 1/2 cups (330 grams) matchstick carrots
Banh Mi Build:
3 tablespoons (45 grams) mayonnaise
6 ounces pork pate
1 long French baguette (not sourdough), split and lightly toasted
1/4 cup (45 grams) fresh cilantro leaves
1 red jalapeno, sliced very thin
1 large English cucumber, shaved into ribbons with a peeler
2 teaspoons (10 milliliters) light soy sauce
Directions
For the roast pork: Combine the garlic, shallots, fish sauce, sugar, lemongrass, black pepper and 2 tablespoons (30 grams) water in a blender; puree until combined, about 20 seconds. Place the pork in a medium bowl, then pour the marinade over the top and massage well. Marinate for at least 1 hour.
Heat a medium skillet on high heat and add some oil. When you see white wisps of smoke, saute the pork until cooked through, about 5 minutes.
For the pickled carrots: Combine the sugar, vinegar, salt, peppercorns and garlic in a small saucepan over medium heat. Cook, stirring constantly, until the sugar and salt have dissolved, then remove it from the heat. Add the cilantro and carrots and stir to coat them in the pickling mixture. Let stand until the carrots have softened, at least 30 minutes or up to overnight in the refrigerator. Drain them well and set aside. You can make this days ahead and keep refrigerated in an airtight container.
For the banh mi build: Combine the mayonnaise and pate in a bowl, then spread on the top and bottom of the toasted bread. Top it with the cilantro leaves, chiles, cucumber ribbons, pickled carrots and the grilled pork. There may be some leftover pork, so smash it into your mouth and enjoy while building the banh mi. Sprinkle with the soy sauce and close with the upper half of the baguette.
Cook’s Note
Pro Tip: Combine the pate and mayo in a food processor to make a super smooth spread. You can also sub in cold cuts here for the roast pork to save a step. You can also sub out half the carrots for daikon radish for some extra deliciousness.
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Jet Tila's Pork and Pate Banh Mi | Guy's Ranch Kitchen | Food Network
Easy Veggie Pate Recipe
Ingredients:
1 cup sunflower seeds
1/2 cup whole wheat flour
1/2 cup nutritional yeast
1/2 teaspoon salt
1/2 cup vegetable oil
2 tablespoons lemon juice
1 potato, peeled and chopped
1 large carrot, peeled and sliced
1 onion, chopped
1 stalk celery, chopped
1 clove garlic, peeled
1 1/2 cups water
1/2 teaspoon dried thyme
1/2 teaspoon dried basil leaves
1/2 teaspoon dried sage
1/2 teaspoon dried savory
1/2 teaspoon ground black pepper
1/2 teaspoon ground dry mustar
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
In a food processor, blend sunflower seeds, whole wheat flour, nutritional yeast, salt, vegetable oil, lemon juice, potato, carrot, onion, celery, garlic, water, thyme, basil, sage, savory, pepper and dry mustard. Process the mixture until almost smooth.
Transfer mixture to the baking dish. Bake in the preheated oven 1 hour, or until bubbly and lightly browned.
Nutrition
Calories: 102 kcal 5%
Fat: 7.1 g 11%
Carbs: 7.8g;3%
Protein: 3 g 6%
Cholesterol: 0 mg 0%
Sodium: 80 mg 3%
Based on a 2,000 calorie diet
Chickpea Patties Recipe | The Best Chickpea Recipe Ever!
Chickpea patties is today's recipe. Apart from being delicious, chickpea are a great source of fiber, protein, iron, magnesium... that's why we love them! This is an excellent way to eat them, even the little one will devour these vegan patties. You can also eat them as a burger in your bun, serve them with some salad or with this yummy yogurt sauce recipe you can find also in the video.
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Ingredients for 12 patties:
-240 gr (8 & 3/4 oz) cooked chickpeas
-240 gr (8 & 3/4 oz) cooked potato
-an onion
-a garlic
-a small piece of ginger
-3 tbsp olive oil
-black pepper
-1/2 tsp salt
-1/3 tsp cumin
-a bunch of parsley
For the yogurt sauce:
-1 cup vegan yogurt
-1 tbsp olive oil
-1 tsp lemon juice
-black pepper
-1/2 tsp salt
-1 small grated garlic
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Raw Recipe: Creamy Carrot Pate
Love this super simple and tasty carrot pate. It's great on salad, dehydrated crackers, dipping veggies, or all by itself.
Sometimes I just eat it with a spoon. ;-) Enjoy!
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