PLANT MEAT PATE
You can say it tastes like any animal you like. It’s still plant meat, and that’s the way hundreds of millions of people all over the globe prefer their meat – from a plant! Enjoy the brilliance of plants that provide what they were intended to provide – nourishment and pleasure!
Makes 2-1/4 cups
1 lg. stalk celery, diced – about 1/2 c.
5 veggie hot dogs, cut into sm. pieces (I used Lightlife brand Smart Dogs)
1/2 sm. yellow onion, diced – about 1/4 c.
1/4 c. diced raw sweet red pepper
2 T. Follow Your Heart Parmesan in a shaker
1/4 c. seasoned breadcrumbs
1 t. ground fennel
1 t. dried basil
1 t. garlic powder
1 t. mild Hungarian paprika
1/2 t. turmeric
1/4 t. ground allspice
1 t. pink Himalayan salt
fresh grind pepper to taste
2 t. zero calorie sweetener – I used Monk Fruit In the Raw
1 c. raw walnuts processed with 2 t. liquid smoke till evenly crumbly (tiny crumbles)
2 T. prepared yellow mustard
2 T. sweet green relish
salt and pepper to taste
Okay, let’s make this thing:
In food processor place: celery, veggie hot dogs, onion and red pepper. Process till evenly crumbly – not pasty. The key is even bits.
Add parmesan, breadcrumbs, fennel, basil, garlic, paprika, turmeric, allspice, salt and pepper, then zero calorie sweetener. Process till evenly distibuted – about 1 minute.
Transfer mixture to large bowl.
Add processed walnuts, mustard and relish. Using spatula or spoon, stir well to completely incorporate. Salt and pepper to taste.
Transfer to covered container and refrigerate overnight.
Use as a sandwich spread with additional mayo and mustard as condiment, plus lettuce if you like. That’s about it on the veggies. Any more will defeat the purpose of the spread being a spread, because the presence of the veggies will break up the spread on the bread. Then of course, serve as an hors ‘doeuvre – Plant Meat Pate – on crackers or French baquette (toasted or not, or half plain and half toasted if serving a few guests who may have different preferences), or with any other bread of choice.
Notes: The reason we cut ingredients into small pieces before processing them is to process them evenly. Big chunks at a high speed turn to paste and the veggies turn to water.
When Steve came home from work, I said, “this is about as low fat as I can make a pate and still call it a pate. But it’s good”. While eating it, he said, “how ’bout next time you put more of everything on the sandwich. Make it a triple decker”.
I rest my case of: Is this a pate?