Smooth, spicy, and healthy! This is a GREAT spread for entertaining. Perfect for all those who just love delicious and healthy snacks. Add crackers or crostini or vegetable sticks. Recipe and instructions are listed below.
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Today’s Kitchen Gear:
Breville Food Processor:
Salt Keeper:
Tovolo Scooper/Spreader:
Parchment Paper:
Baking Sheet:
Chef Knife:
Recipe for Festive Vegan Pate:
Jill’s Version:
Ingredients:
1 Carrot
1 Medium Eggplant
½ Red Bell Pepper
1 head garlic
Approximately ¼ cup olive oil (for total recipe)
Salt and pepper
1 can chickpeas, drained and rinsed
1/4 cup Walnuts
12 Sundried Tomatoes, soaked for 10 minutes in hot water
1 ½ tablespoons capers, drained
1/4 teaspoon cayenne pepper (more/less or leave out)
½ teaspoon onion powder
Step One: ROAST THE VEGGIES
Preheat oven to 375 degrees
Clean veggies. Peel the eggplant. Cut the tip off the head of garlic to expose the garlic cloves and drizzle with about 1 tsp olive oil. Sprinkle just a tad of salt and pepper on it. Wrap in aluminum foil.
Cut the pepper (remove the seeds first), eggplant and carrot into approximately 1” squares or generally equal-sized pieces. Drizzle with a small amount of olive oil, sprinkle salt & pepper to taste. Spread out onto a parchment lined baking sheet. Add the foil-wrapped garlic to the pan. Bake for approximately 30-35 minutes until everything is tender. Remove from oven. Allow to cool.
Step Two: COMBINE REMAINING INGREDIENTS AND BLEND!
In a food processor with metal blade, add the drained/rinsed chickpeas, roasted vegetables, capers, garlic (be sure to remove the roasted garlic out from the outer peeling of the cloves), walnuts, soaked/drained sundried tomatoes, cayenne pepper, onion powder and black pepper to taste. Depending upon how your sundried tomatoes taste, you might want to hold off on adding any more salt until the recipe is combined and you can then adjust the seasoning.
Begin blending. If your mixture is too thick, add about ¼ to ½ cup of water. Add 1-3 tablespoons of olive oil. Add enough moisture to the pate until you get a nice smooth consistency.
Scoop pate into a container and put in fridge for 3-4 hours. Remove from fridge and let it come up to room temperature before serving. Best with crackers, crostini, French bread or cut up veggies.
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Original Version:
INGREDIENTS
1 Carrot
1 Eggplant
1 Red Bell Pepper
1 head garlic
1 tbsp olive oil
salt and pepper
1 can chickpeas drained and rinsed
1/4 cup (35g) Walnuts
12 Sundried Tomatoes soaked for 10 minutes in just boiled water
2 tbsp olive oil
1/2 tsp Salt
1 tbsp Capers
INSTRUCTIONS
Preheat the oven to 375 degrees
Chop the carrot, aubergine, and red bell pepper into 1 inch chunks and lay out on a flat baking tray lined with parchment paper. Season with salt and pepper.
Put the head of garlic on it’s side and slice a small amount off the top so just the tips of the cloves are exposed, keep the end where all the cloves attach intact. Drizzle with a small amount of olive oil, season with salt and pepper and wrap in a tin foil package.
Roast the vegetables and the garlic for 30 minutes, until soft. Allow to cool.
Add Bake the vegetables and garlic to a food processor with the rest of the ingredients and blend until smooth. (Original Recipe by Lauren Caris Cooks)
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#vegan
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