Miso Paté



This may not look very appetizing but don’t let looks fool you. This is a kind of paté that can be very versatile. You can use it as a spread on bread of vegetables, in a sandwich or with crackers. EVeryone enjoyed this in the house, which is saying a lot.

Miso Paté

2 cups broken pieces whole wheat bread
1/2 cup water or broth
1/4 cup tahini
2 tbsp miso
1 small onion (minced)
1 tbsp sesame oil
2 cloves garlic, crushed
2 tsp of poultry seasoning (mix of sage, thyme, rosemary etc)

break the bread into pieces and add the broth or water and mix until moist with your hands…
add the rest and mix well…
put in the fridge and let it sit for a least a few hours… but better the next day….

So good!!

Vege Pate…

vege pate wrap

I have been making this recipe for a while… It was a big Hit at Colin’s Party last year, my grandmother came back for thirds!!! I sent out quite a few e-mails with the recipe the day after…

Vege Pate

  • 1 1/2 cup Sunflower seeds, ground
  • 1/2 cup Flour, Whole wheat
  • 1/2 cup nutritional yeast
  • 1 Large Carrot, grated
  • 1 Large Potato, grated
  • 1 Large Celery stalk
  • 2 tbsp Lemon juice
  • 2 tbsp Oil
  • 1 Onion, fresh and grated or fried
  • Salt, pepper, Poultry seasoning (or Thyme, sage etc)

Preheat oven to 350
Ground Sunflower seeds, place in food processor, add flour, yeast,
grated veggies, lemon juice, oil and spices
Process until smooth, ajust seasonings (tends to need quite a bit)
Place in Square Cake pan and bake for about 45 min or until golden
brown. (don’t overcook or it will be dry)

I love serving it in a wrap (like the photo above)

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