Recipe from Ricki's Kitchen: Vegan Carrot Pâté
Vegan Carrot
Pâté This is a fabulous pâté for entertaining—light, slightly sweet,
smooth and creamy. Serve it on crackers or small slices of pumpernickel.
I’ve even been known to have a slice on toast for breakfast!
1 pound
carrots (about 10-12 medium carrots)
2 T. olive oil
2 T. malt
vinegar
2 T. light miso
1/2 tsp. thyme
1-1/2 c. silken tofu
2 T. organic cornstarch
1/2 c. chopped fresh parsley or cilantro
Preheat oven
to 325 F. Grease a small loaf pan, line with waxed paper, and grease
paper. Set aside.
Cook carrots, covered, in lightly salted water until tender. Drain and cool.
In a food processor, whir the carrots until well pureed. Add remaining ingredients and process until completely smooth and no traces of tofu remain.
Pour the mixture into the loaf pan. Bake in preheated oven for 50-60 minutes, until a knife inserted in centre comes out clean.
Let cool on a rack. Refrigerate at least 4 hours or overnight. To unmold, loosen edges slightly and turn out onto a platter. Remove waxed paper and garnish as desired. Spread on crackers or bread.
Note: Pâté may also be baked in individual mini loaf pans for single servings.
Makes about 16 slices (8-10 servings).
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