"Meatless Monday" Recipe of the Week - Veggie Pâté

For this week's "Meatless Monday" Recipe of the Week it's a Veggie Pâté. Onions, Carrots, Potatoes, and a host of Spices and Seasonings make up this healthy and delicious Meatless dish. You can find it on the PBS Recipe website. Not only is PBS one of the best in television but their site has a fantastic selection of recipes for all cuisines.  http://www.pbs.org/food/recipes/

Veggie Pâté

Ingredients
1 medium-large onion, chopped (about 2 cups chopped)

3 medium-sized cloves garlic, finely chopped
1/2 cup olive oil
1 medium-sized raw carrot, grated (about 1 cup grated)
1 medium-sized raw potato, grated (about 3/4 cup grated)
1/2 cup hot water
1/2 cup nutritional yeast flakes (also known as Engevita yeast flakes)
1/2 cup whole wheat flour
1 cup roughly ground (or finely chopped) sunflower seeds
2 Tbsp lemon juice
2 Tbsp Bragg’s liquid soy seasoning + 1 tsp salt (or sub for 1 Tbsp salt in total)
1/4 tsp ground black pepper

Directions
1 - Take 2 Tbsp of olive oil out of the 1/2 cup of olive oil and place it in a large skillet on medium-low heat. Reserve the remaining olive oil for later. Sauté the chopped onions in the 2 Tbsp olive oil for about 5 minutes or until softened. Add the chopped garlic and cook with the onions for another 10 minutes or so are until they start to get golden and a bit caramelized. Stir often to make sure they don’t burn. Remove from heat.
2 - Place the raw grated carrot and potato in a blender or food processor along with the cooked onions and garlic and 1/2 cup of hot water, 2 Tbsp lemon juice, and 2 Tbsp Bragg's liquid soy. Blend until the whole thing is puréed. It doesn’t have to be perfectly smooth, tiny chunks are ok. Pour this mixture into a large bowl and add all the remaining ingredients: remaining olive oil, nutritional yeast flakes, whole wheat flour, ground sunflower seeds (use a coffee grinder to grind roughly or chop them by hand), salt, and black pepper. Stir everything together until evenly mixed. The mixture should be about the consistency of thick muffin batter.
3 - Spoon this mixture into a 4 x 8 inch loaf pan. If you wish, line the loaf pan with parchment paper first for easier removal. Bake for 1 hour at 350F. Remove from the oven and let it cool in the pan. Once fully cooled, wrap the loaf in waxed paper and chill in the fridge. The pâté is best once it’s had a chance to chill and settle for a few hours so make it ahead of time if need be. Slice and serve on crackers or in sandwiches.

http://www.pbs.org/food/recipes/veggie-pate/