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