This vegan pâté consists of roasted pumpkin, tofu ‘ricotta’ and spinach. It’s full of flavour for a delicious plant-based dish that the whole family will enjoy.
With The Guardian’s How To Eat calling pâté a “restaurant staple and a Christmas favourite… [with a] distinct whiff of naff 1970s dinner parties about it” it seemed fitting to post this ‘Abigail’s Pâté’ on Christmas eve! Brownie points for anyone who gets the reference, although I can’t take credit for the name, it was my mum’s idea.
But what do you do with pâté?! Eat it as a main, starter or tapa? Serve it hot or cold, with toast or salad?
And… does anyone really eat pate anymore?!
All I can do is tell you how I enjoy mine. My favourite way to have it is cold, as a main, straight from the fridge, on a green salad with my French vinaigrette.
It’s also pretty tasty as a light lunch on sourdough toast at room temp (I take my slices out of the fridge circa 1 hour before serving).
This dish is really handy as it’s easy to make and having a whole loaf means you can have a delicious, quick meal at your fingertips without needing to cook. Perfect for the festive season when you’re out celebrating and only want a light, no fuss, meal at home.
December is probably one of my favourite months. Magical lights, beautiful chilly mornings, cozy evenings, warm vegan soups and family.
I do struggle with the consumerism, particularly as a vegan. And no matter how hard I try it’s impossible not to think about the unnecessary slaughter of innocent birds during the season. Not to mention the fact that I can’t watch a chocolate commercial without visualising a single calf, scared and alone, just a few days old separated from it’s mother. This is the price of (non-vegan) chocolate.
But that’s why it’s all the more important to strive for a cruelty-free, vegan, eco Christmas! And this recipe is just the thing…
Abigail’s Pâté is:
- Easy to make
- Impressive
- Creamy
- Rich
- Sweet
- Savoury
- Most importantly cruelty-free and Vegan
This delicious, seasonal dish will impress your family and friends even though it’s super easy to make. It’s also great as an autumn lunch or tapa for friends.
This is made with a mixture of oven roasted pumpkin, pureed with fresh sage, thyme and nutritional yeast.
The pumpkin is sweet and smooth and the tofu and almond ricotta adds an extra interest and heartiness.
Pâté – How do you have yours?
Wishing you all a merry, cruelty-free Christmas. For some low-FODMAP, vegan, treats check out my Tasty Teff Chocolate Cake, Carrot and Ginger Cupcakes and Orange Chocolate Mousse.
Enjoy!
Abigail's Pâté
Ingredients
For the pumpkin
- 446 g pumpkin (circa 2 cups or half a pumpkin) roasted
- 2 tsp fresh sage (circa 6 leaves) washed and chopped
- 1 tbsp fresh thyme (circa 6 sprigs) washed and chopped
- 1-2 tbsp nutritional yeast flakes
- 2 tbsp pumpkin seeds
- 1/2 tsp red pepper flakes (optional)
- pinch sea salt to taste
For the Ricotta
- 290 g extra firm tofu pressed and drained
- 2 tbsp lemon juice
- 2 tbsp tamari
- 2 tbsp crushed almonds
For the spinach
- 260 g fresh spinach (can use frozen)
- 1 tsp nutmeg
- 2 tsp garlic infused olive oil
- sea salt and freshly cracked black pepper to taste
Instructions
- Preheat the oven to 175C.
- Bake the pumpkin in the oven for 40 minutes. Scoop the flesh out of the shell.
- Put the pumpkin and nutritional yeast in a blender and blend well. Put the pumpkin puree in a bowl, add the pumpkin seeds, herbs and (optional) red pepper flakes. Mix well.
- Put the tofu in a blender, add the tamari and lemon and blend. Put into a large bowl, add the crushed almonds and mix well.
- For the spinach: Put the nutmeg and GOO in a non-stick pan on a low heat, mix into a paste then add the spinach. Stir occasionally, until wilting.
- Put some parchment paper into a terrine dish, make sure you have a large piece as you will use the sides of the paper to wrap over the top of the dish.
- Add the pumpkin puree and pat it down, so it's all smooth. Top with the ricotta, spread evenly. Then add the spinach and spread evenly.
- Fold the parchment paper over the top, so it's covering the spinach. Optional: bake for 20 minutes (to help it set and remove some of the moisture, also you may want to eat it hot). Or place it in the fridge for at least an hour, to set, before slicing and serving.
- Serve warm, hot or cold!
Notes
- As a main, straight from the fridge, on a green salad with French vinaigrette.
- For a light lunch on sourdough toast at room temperature (take slices out of the fridge circa 1 hour before serving).
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