About Blogging

Vicki Gregory, a student at SFU, will complete the final project for the Editing Certificate in November, 2018. She recently took a web writing class which required her to write a blog post. The post is a recipe but encompasses techniques, length, style, keywords and titles   recommended as good practice in blogging.

Thank you Vicki. We get to see a well-written blog post and a recipe for our cook books!

 

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                             How to make vegan pâté

This vegan pâté recipe was given to me by my friend Christine. We met about 20 years ago at a homeschool group. We were close friends for many years, but ended up losing touch – lives change, and in our case, got complicated.

Last year Christine passed away, way too young, from long-term health problems. This brought up a lot of sadness, and regret for me, wishing I’d found some way to bridge the gap before it was too late.

This recipe may have come from a book, I don’t recall, and the details are lost to time. In my mind it’s Christine’s creation, and has become a family favorite recipe. I’m sharing it with you as a tribute to her. She was generous, witty, could laugh like a kid, got to the truth in any matter, and raised two great kids – now the nicest men you could ever meet.

A quick and easy meal

If you are looking for an easy lunch idea, this vegan pâté recipe fits the bill!

It’s filled with nutritional yeast, a must have for a vegan’s vitamin B12 intake, and just plain yummy!

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                                      Nutritional yeast – versatile and yummy!

Allergy friendly

Free of dairy, eggs, and peanuts –  some of the most common food allergies!

The ingredients

The ingredients for vegan pâté are very easy-to-find, everyday foods. If you’re new to vegetarian or vegan cooking, the only thing just a little off the beaten path is the nutritional yeast (aka yeast flakes). This can be found in the spice aisle at Bulk Barn, or order online at Amazon – and is very cheap, so get lots!

Speaking from experience do not substitute other ingredients, or even think about reducing the salt!

It’s just not the same without each and every ingredient. Try it, you’ll see!

  • 1 cup raw sunflower seeds
  • ½ cup nutritional yeast
  • ½ cup spelt flour
  • ½ cup light olive oil
  • 2 Tbsp lemon juice
  • 1 cup very hot water
  • 1 large onion, roughly chopped
  • 1 medium raw potato with skin left on, grated
  • 1 medium raw carrot, peeled and grated
  • 2 tsp dry basil
  • 2 tsp dry thyme
  • 1 tsp dry sage
  • 2 tsp pepper
  • 2 tsp salt

Making the recipe

  1. Place sunflower seeds, nutritional yeast, spelt flour, olive oil, lemon juice, onion, hot water, all spices, and salt, in a food processor and pulse until it’s still a bit chunky but mostly liquid. Like it smoother? Just blend a bit longer.
  2. Grate the potato, and carrot into a medium-sized mixing bowl.
  3. Add in your blended ingredients and mix well.
  4. Pour the whole works into an oiled no-stick loaf pan, and bake at 350 F (177 C) for 1 hour.

Mix well! Bake! Enjoy!

How to serve it

If you can’t wait, get a fork and eat it straight out of the pan!

Best served warm, but will be very tasty refrigerated, and will last up to 1 week.

Vegan pâté is great in wraps with lettuce, and mustard, or vegan mayo.

Can also be eaten as an appetizer on crackers with Dijon mustard, or Sriracha.

Paleo version

Update! The ‘no substitutions’ rule has been broken! After reading this article my daughter was inspired to create a paleo version – just as yummy!

Have you made this recipe? Leave a comment!

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