Nanette's vegetable pate

8 Servings

Ingredients

Quantity Ingredient
¼ cup Butter; or oil
1½ cup Grated carrots
1½ cup Celery; minced
1 cup Minced onion
3 Cloves minced garlic
3½ cup Chickpeas; well drained
3 Scallions; cut up
4 Eggs; beaten
½ cup Yogurt
¾ cup Whole wheat bread crumbs
¼ cup Minced parsley
1½ teaspoon Salt
1 teaspoon Thyme
1 tablespoon Tarragon
3 tablespoons Apple juice; or brandy

Directions

Preheat oven to 350F. Heat fat in a large skillet and saute carrots, celery, onion, and garlic over medium-high heat for about 8 minutes until soft.

Grind chickpeas and scallions using the steel blade of a food processor or a food mill. Combine all ingredients in a large bowl and mix well. Transfer to a well-oiled 9½ x 51/2-inch loaf pan. Tap on the counter to remove any air bubbles. Cover with foil and bake for 1 hour.

Cool in the pan before removing. Serve warm or chilled in individual slices on a bed of greens. Decorate with strips of sweet pepper or other garnish.

Recipe by: American Wholefoods Cuisine Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 4, 1998

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