Although this pâté is completely plant-based it is full of protein, thanks to peanuts and quinoa.
Very easy to make. Full of completely affordable ingredients [all the winter veggies come to rescue] but it looks like a proper gourmet food.
Quinoa and millet help to bind everything together and they add even more vitamins and fibre.
If you use try-colore quinoa you'll get tiny dark dots in the pate - very pretty 😊
Let’s get creating!
500g cauliflower
300g potatoes
100g onions
150g parsnip
100g apples
3 cloves of garlic
1 tsp salt [+ more to taste]
1/2 tsp chilly flakes
1 tsp ground black pepper + mustard seeds [+ more to taste]
4 Tbsp cooking oil
100g peanuts [ shelled, salted or not. I like using the mixture of both. Also the red-skin peanuts give a lovely colour variation to this pâté].
80-100ml water to deglaze the baking tray
Preheat the oven to 200C (gas mark 6). Chop vegetables - rough chunks will do. Get a large baking tray and add cooking oil, all the spices and vegetables. Leave peanuts for now.
Bake vegetables for 30-35 min, until they start browning a bit. After that add 100g peanuts to the tray and bake a for another 15 min.
In the meantime cook
50g quinoa + 50g millet in 200ml water. First rinse grains on the sieve. Then bring all to boil, simmer, covered, for 3-5 min. After that, still covered with the lid, leave it for about 1/2 hour to soak all the water up. You will only need 250g of cooked grains, unless you had more veggies? In that case, use it all 👍
In the food processor mix all baked veggies and peanuts, water from deglazing the baking tray, and cooked quinoa + millet. Add more salt or pepper to your taste, if needed. Do not over process the mixture. It needs to be still a bit coarse.
Line the long bread baking tray [about 10x25 cm] with some baking paper and transfer in the mixture. Smooth the top and add a layer of extra 100g peanuts (can be salted or not).
Bake (still in 200C) for 45-50 minutes.
Leave in the tin for 1-2 hours, to cool a bit and then take it out carefully. Ready to eat but it still can be a bit fragile.
The pâté gets more solid once is cooled down completely.
Serve with a slice of sourdough bread with a helping of good mustard or some gherkins and accompanied with a nice cup of Earl Grey with lemon and honey.
Enjoy!
Kasia 😊
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