Tag Archives: spreads

Appetizers

Vegetarian Liver-Style Pate

This is a vegetarian paté, although not vegan, is made with peas, beans, nuts, and hard-cooked eggs.

Ingredients for Vegetarian Liver-Style Paté

  • 4 T oil
  • 1 lb. drained peas
  • 4 hard-cooked eggs
  • 1/2 lb. fresh string beans
  • 1/4 cup walnuts
  • salt and pepper

Sauté onions in oil until golden. Chop and grind together the peas, eggs, cooked string beans, and walnuts. Season with salt and pepper. Serve with crackers.

Servings: 6

Green beans (Vegetarian Pate)

 

Appetizers

Garlic Bean Spread

A vegan recipe for a savory spread or dip made from white cannellini beans, often known as white navy beans or haricots and in Mexico called alubias.

  • 2 heads garlic
  • 2 cups cooked white cannellini beans, drained (reserving liquid)
  • 2 T olive oil
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper

Remove loose skins from garlic heads and place whole heads, root-side down, in a 350 F oven for 1-1/4 hours, or in microwave for about 5 minutes, until soft. Squeeze the soft garlic into a blender or food processor, discarding skins.

Add beans, oil, salt and cayenne. Blend until smooth.  If the mixture doesn’t blend easily, add a bit of the reserved bean liquid.  Refrigerate until ready to use. Serve as a spread for crackers or as a dip for veggies. Will store up to 3 weeks.

Separated garlic cloves can also be roasted in their skins in a cast iron pan on the stove top. Shake the cloves often while toasting so that they don’t burn. They’re ready when they are soft.