Garbanzo Pate
1 can garbanzos, drained, rinsed, and mashed with a potato masher
1/2 cup + 1 tablespoon whole wheat flour
1/2 cup nutritional yeast
2 tablespoon lemone juice
1 grated raw potato
4 stalks of green onion, thinly sliced
1 grated stalk of celery
1 grated carrot
1 1/2 cups warm water
Thyme, basil, sage, salt, pepper
(1 teaspoon of each or more to taste)
Mix all ingredients together. Pour into a 9 square pan - It looks a bit soupy but don't worry. Bake at 350 degree F. for one hour (+15-20 minutes) until golden brown. The top will be firm, but inside will still be liquidy - this is OK, as it cools to a pate-like consistency.
Refrigerate and serve cold. Use this on vegan crackers, or as a spread for sandwiches. Hope you like it. It also seems that we could get some interesting flavor variations by playing with the spices. (Let me know if you try something new and like it :)).
SO HOW'D IT GO?
this was great!! I've been looking (& trying) forever to find a good pate recipe!
I added a bit more flour because I was afraid that my chick peas were too watery, and added some sesame seeds, flax seeds and tahini. I spiced it up with a 'steak spice' mix, fines herbes and a home-made chili powder along with the pepper, thyme and salt called for in the recipe. Very good like that.
I really like that this recipe doesn't require anything special, not even a food processor.
Thank you! :)
Yup, this recipe freezes well. The pate really does still taste good post freezing/thawing.
This has been in my recipe box for ages and I finally made this 3 days ago & I think it's great! I followed the recipe exactly, except I didn't have any sage and I also added half a teaspoon of garlic powder. I found that it almost filled a loaf pan (I think it's a 1lb one), so it does make quite a bit.
It's the first time I've made a mixed vegetable pate and I though for some reason I was going to find it difficult, but it was really easy! Yay!
After cooling it held together really well. It's been in my fridge since I made it, and I actually think that the taste and texture are better after a few days of sitting on my fridge.
I think I'll try freezing some of it (as there's only me eating it), as Paulette suggested. I'll also post the results of the frozen and thawed pate.
If it freezes well, then I'll definitely make the recipe as is a lot. If it doesn't freeze well, then I guess I'll just have to cut the recipe by 3 - that'll do me for a week I reckon.
Whichever, I'll definitely make it again! ;)b