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Festive alternative: Move over goose and liver pate. We offer a tasty, festive vegetable pate for your holiday dinner or potluck party. (Bill Hogan/Chicago Tribune) |
Move over goose and liver pate. Vegetable pate tops this holiday season with festive seasonings and a colorful presentation.
A reader named Asia, who often ate at my deli, asked me for this recipe. She claimed that she "survived college in the late '80s/early '90s because of that veggie pate with the spinach and nuts on top."
This endorsement reminded me what a crowd-pleaser the pate is.
So, here's to Asia and to anyone who needs a tasty dish that can be prepared ahead of time for an appetizer, main dish or potluck offering.
Vegetable pate
Prep: 40 minutes
Cook: 60 minutes
Servings: 12
Ingredients:
5 carrots
4 ribs celery
1 large onion
5 tablespoons olive oil
3 cloves garlic
2 tablespoons water
1/2 teaspoon sea salt
8 ounces mushrooms, chopped medium-fine
¾ cup tahini
2 tablespoons miso
A reader named Asia, who often ate at my deli, asked me for this recipe. She claimed that she "survived college in the late '80s/early '90s because of that veggie pate with the spinach and nuts on top."
This endorsement reminded me what a crowd-pleaser the pate is.
So, here's to Asia and to anyone who needs a tasty dish that can be prepared ahead of time for an appetizer, main dish or potluck offering.
Vegetable pate
Prep: 40 minutes
Cook: 60 minutes
Servings: 12
Ingredients:
5 carrots
4 ribs celery
1 large onion
5 tablespoons olive oil
3 cloves garlic
2 tablespoons water
1/2 teaspoon sea salt
8 ounces mushrooms, chopped medium-fine
¾ cup tahini
2 tablespoons miso
