Colours of Fall Gluten Free Veggie Pate - Appetizer Recipe
Colours of Fall Gluten Free Veggie Pate
This quick and easy veggie pâté is gluten-free and vegan. Delicious and nutritious, the pumpkin seeds it contains provide vitamins A, E, F and group B. They are also very high in protein, iron and zinc, which helps prevent anemia and boosts the immune system.
1 tbsp nutritional yeast
½ sweet potato
½ cup PRANA organic Brazil nuts
¾ cup PRANA organic European pumpkin seeds
2 medium carrots
2 cloves garlic
1 medium beet, peeled
¼ tbsp fresh ginger, grated
3 tbsp PRANA organic coconut oil, plus some for greasing
5 tbsp flour of your choice PRANA unrefined Algarve sea salt, to taste
PRANA organic fair trade whole black pepper, ground, to taste
ground cumin, to taste
1 tsp PRANA organic whole sesame seeds, lightly toasted
Using a food processor, mix all ingredients except flour and spices until it reaches a paste-like texture.
Add flour and spices, and continue mixing until well blended. At this point, you may use the preparation as a raw spread.
If you would prefer a cooked version, preheat oven to 350°F (180°C). Grease an 8" square oven-safe dish with a bit of coconut oil.
Transfer mixture to dish and spread evenly.
Bake on the middle rack of the preheated oven for 30 minutes. Let cool and serve.
The veggie pâté will keep for 2 weeks in an airtight container in the refrigerator.