A perfect combination of savory, nutty, rustic flavors with just a hint sweetness from the sweet potatoes. This country style veggie pâté makes a perfect snack or meal on the go—spread it on bread or crackers, or stuff a slice in a wrap with favorite veggies.
Recipe and photos by Ricki Heller, author of Sweet Freedom, a dessert cookbook free of dairy, wheat, eggs, and refined sugars. Ricki currently blogs new recipes that are ACD and SCD-friendly (dairy-free, sugar-free, gluten-free, and vegan) at her blog, Diet, Dessert and Dogs. On her blog, you can also find her two latest e-cookbooks: Desserts without Compromise and Anti Candida Feast Book.
Special Diet Notes: Country Style Veggie Pâté
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.
- ½ cup dry buckwheat groats (kasha)
- 1-1/4 cups vegetable broth or stock
- 1 Tbsp extra virgin olive oil, preferably organic
- 2 medium onions, chopped
- 2 cloves garlic, sliced
- 1-1/4 cups peeled and cubed roasted sweet potato
- 1 large zucchini, trimmed and grated (you can leave the skin on)
- 1 tsp dried rosemary
- 1 tsp dried parsley
- 1 tsp dried tarragon
- pinch nutmeg
- ¾ cup lightly toasted sunflower seeds
- 2 Tbsp finely ground flax seeds
- 3 Tbsp soy or chickpea flour
- salt and pepper, to taste
- Preheat oven to 350F (180C). Line an 8-inch (20 cm) square pan with parchment, or spray with nonstick spray.
- Bring the broth to a boil in a small pot.
- Add the buckwheat, lower heat to simmer, and cover.
- Simmer for 15-18 minutes, until the liquid is absorbed; removed from heat and set aside to cool.
- Meanwhile, heat the oil in a frypan and add the onion and garlic.
- Sauté until the onion is golden and the garlic has begun to brown.
- Add the sweet potato and zucchini along with the rosemary, parsley, tarragon and nutmeg and continue to cook until the zucchini releases most of its liquid.
- Turn off heat.
- In the bowl of a food processor, grind the sunflower seeds, flax seeds and soy flour until it reaches the consistency of a fine meal.
- Add the onion-vegetable mixture and process until almost smooth.
- Add the cooked buckwheat to the processor; process until desired consistency is reached (I like it perfectly smooth, more like a conventional pate; you can leave it a bit grainy if you prefer).
- Stir in the ½ cup buckwheat by hand, but do not process again.
- Season with salt and pepper.
- Turn the mixture into the prepared pan and bake 1 hour to 70 minutes, until the outside is crisp and browned.
- Allow to cool for 10-15 minutes before slicing.