How To make Mushroom Pate 3

How to make mushroom pate | How to cook absolutely everything | GoodtoKnow

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Ingredients:
250g Chestnut mushrooms, finely sliced
300g flat cap mushrooms, finely sliced
2 banana shallots, peeled and finely sliced
2 garlic cloves, finely grated
½ bunch thyme, plus an extra sprig for garnishing
50ml olive oil
100ml rice, soya or oat milk
25ml Madeira
1 teaspoon table salt
freshly milled black pepper
50g non dairy butter
For the Lapsang Souchong jelly:

1 tablespoon Lapsang Souchong tea
1/2 6.5g sachet Vege-Gel
25ml Madeira
3 teaspoons maple syrup
sourdough croutons, or crackers, to serve

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Easy Homemade Mushroom Pate

Perfect on crackers, toasted bread, sandwiches or wraps. I like it a bit spicy so I add flavored olive oil with dried chili peppers. Let me know how you prefer it ;)

Ingredients:
7 mushrooms
2 cloves of garlic
100 g cashews
flavored olive oil (dry chili peppers, garlic and oregano)
sage
sal and pepper

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#mushroompate #homemademushroompate

Mushroom Pâté – Vegan Recipe

Fantastic and Creamy taste to remember! Enjoy Your Meal!

#Vegan, Vegetarian and Raw Food Recipes.

Prepared with love for a better world and healthier people.
Mushroom #Pâté is a #Tasty, creamy, special vegan spread, or another word Pâté which you will never forget once you taste it. The smooth mixture of the #Champignons and almonds make you travel in the world of senses. When you combine it with the whole wheat seed toast, it will be much more than yummy!

I change my diet, I was afraid, like many people do, that I will miss so many things, that I will be not able to stay persistent in my decision. I was just worried to miss the classical animal based Pâté even I was conscious that is so unhealthy, because it is made from the remains of animals. Well, it was not so I thought, especially when I tasted this mushroom and almonds spread. It is one of my big favorites.

It can be made of other kinds of mushrooms too, but the texture and the taste is stronger and more concrete following this recipe.
I can highly recommend this spread, it is also a big source of vitamin E, magnesium, fiber, selenium, which is not often found in vegetables, but we have it in the mushrooms. Beside of strong antioxidant role, it increases vitamin D content and prevents inflammation.

This spread has a low-calorie content, and on the other side it is super healthy!
It can stay in a fridge up to one week, but I think it is not a problem, at least we eat it fast, because it is fabulous and super yummy!

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The Complete Plant Based Diet: New Recipes | Mushroom Pate and Super-Green Guacamole w JL FIELDS

5 DELICIOUS DINNER RECIPES to support your weight loss:


JL'S LATEST AND GREATEST BOOK JUST CAME OUT TODAY!


JL FIELDS is a vegan chef, health coach, and chef consultant to food, health, and wellness brands. She is the founder and culinary director of the Colorado Springs Vegan Cooking Academy and a Master Vegan Lifestyle Coach and Educator.

JL is the author of several cookbooks: The Complete Plant-Based Diet, Vegan Baking for Beginners, Fast & Easy Vegan Cookbook, Vegan Meal Prep, The Vegan Air Fryer, and Vegan Pressure Cooking. She is the co-author of The Main Street Vegan Academy Cookbook with Victoria Moran and Vegan for Her with Virginia Messina.

JL writes the monthly vegan dining review for the Colorado Springs Gazette. She produces vegan markets and the annual vegan restaurant week in Colorado Springs where she lives with her husband Dave and their rescued cat Oliver and rescued dog Harry.

Super-Green Guacamole from The Complete Plant-Based Diet

8 ounces kale, leaves

stemmed and chopped

8 ounces fresh spinach

1 (10-ounce) package frozen

peas, thawed

1 small jalapeño, seeded

and coarsely chopped

1 ripe avocado, halved

and pitted

3 tablespoons lime juice

1/4 teaspoon kosher salt, or

1/2 teaspoon Spicy Umami

Blend (page 196)

2 green onions, chopped



1. In a food processor, combine the kale, spinach,

peas, and jalapeño and pulse until coarsely chopped.

2. Scoop the avocado into the food processor, add the

lime juice, and pulse until well blended and creamy,

with flecks of kale and spinach still visible. Transfer

to a serving bowl.

3. Sprinkle the salt over the guacamole, top with the

green onions, and serve.



STORAGE TIP: We’re using avocado here, folks, which is the best,

so you’re going to want to eat this all up! But if you happen to have

leftovers or if you made this specifically as a sandwich spread, save

the juiced limes you used. Transfer the guacamole to an airtight

container. Slice the juiced limes and place them directly onto the

guacamole. This will help keep it from browning, but you should still

finish the guac within 3 days.

YOU CAN FIND THE RECIPE FOR THE MUSHROOM PATE ON PAGE 163