The recipes we love

Veggie pâté
Ingredients
2 cups (500 ml) Arctic Gardens vegetables for the slow cooker
1/2 cup (125 ml) sunflower seeds
1/2 cup (125 ml) pumpkin seeds
2 tbsp (30 ml) sesame seeds
3 tbsp (45 ml) canola oil
1 can 19 oz (540 ml) brown lentils, rinsed and drained
2 tbsp (30 ml) tahini
2 tbsp (30 ml) soya sauce
2 tbsp (30 ml) lemon juice
1 tsp (5 ml) ground turmeric
1 tsp (5 ml) ground coriander
1 tsp (5 ml) mustard powder
1/2 tsp (2 ml) ground cumin
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) ground pepper
Preparation
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In a large pot of boiling salted water, cook the vegetables for 5 minutes. Drain, rinse under cold water and drain again.
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In a pan, toast the seeds in canola oil on medium heat for 7 to 10 minutes or until lightly golden. Remove from heat immediately and transfer to a plate to stop cooking.
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Preheat the oven to 350 oF (180 oC). Line a bread pan with parchment paper.
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Using a food processor, process the vegetables with the lentils.
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Add the toasted seeds and tahini. Process.
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With the food processor running, add soya sauce, lemon juice, and spices. Continue processing for about 2 minutes or until mixture is smooth. Pour into the mold and smooth with a spatula.
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Bake in the oven for 45 minutes. Let cool to room temperature and refrigerate for at least 2 hours before removing from the pan. Slice.
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Serve in sandwiches, on crackers or with raw vegetables.
Nutrition Facts (per serving) :
Calories: 176
Protein: 6,8g
Fat: 11,7g
Carbohydrate: 13,6g
Fibre: 3,9g
Sodium: 291,6mg