Recipes Included On This Page Therese's Chestnut Pate - Vegan Tofu Porcini Mushroom Pate - Vegan 4 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Therese's Chestnut Pate - Vegan Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients (use vegan versions): 1 1/2 cups ground chestnuts 1/2 cup whole wheat flour 1/2 cup nutritional yeast 4 tablespoons lemon juice 1 grated raw potato 4 stalks green onion/scallions -- thinly sliced 2 stalks grated celery 1 grated carrot 1 tablespoon soy sauce/tamari [was 1 teaspoon salt] 1 teaspoon basil 1 teaspoon thyme 1 teaspoon sage 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary [I used fresh - yum] 1 1/2 cups warm water Sprinkles of cayenne Prepare chestnuts by cutting an "X" on the flat side with a sharp knife, then roasting in a 400-degree-F. oven for 15 minutes. Shell the nuts and chop coarsely. Measure out 1 1/2 cups then put them in a blender or food processor and grind them to a fine powder or paste. Mix all ingredients in a bowl, then transfer to a loaf pan; sprinkle with cayenne and bake at 350 degrees F. for an hour. Cool completely, unmold, slice thin and serve with vegan French bread or vegan crackers. Source : Therese for VegWeb Recipes Formatted by Chupa Babi in MC: 02.06.06 Therese : Actually, the cayenne thing was a fortunate mistake - I grabbed it instead of the paprika! ChupaNote : If chestnuts are not in season, I purchase dried chestnuts at an ethnic Italian grocery and blast them into powder in my coffee grinder. I've seen chestnut flour, but haven't tried it in this recipe. Contributed to the FareShare Gazette by Chupa; 27 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofu Porcini Mushroom Pate - Vegan 4 pts Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients (use vegan versions): 3 slabs firm tofu [preferably one without much of a bite] 10 ounces porcini mushrooms [any mushrooms will do] 3 stalks green onion -- chopped finely [small stalks] Salt Process the tofu in food processor or electric food chopper. Saute the mushrooms, sliced, in a minimal amount of water, as they will release their own water while cooking. Mix in the mushrooms and their water to tofu in the processor, continue to blend. Add the finely chopped green onions and salt to taste. Blend a few seconds longer and spread on dense whole wheat vegan bread or pack into a crock and refrigerate for later use. With pesto: Replace the green onion with 1 cup loosely packed basil and 1 clove garlic. The basil/garlic mix will have to be chopped or ground before adding it to the pate, because otherwise you will wind up with whole basil leaves in your pate! With tarragon: Mmmmm! This is how I had it at the natural foods' deli, where the version was nonvegan. Replace the green onion with 1 tablespoon tarragon and 1 tablespoon lowfat (here, soy) margarine. Continue to blend until done. Source : U33754 for VegWeb Recipe Formatted by Chupa Babi in MC: 02.06.06 Contributed to the FareShare Gazette by Chupa; 28 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 143 Calories; 2g Fat (13.2% calories from fat); 7g Protein; 28g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 5 1/2 Vegetable; 0 Fat.

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