Meatless Monday: Daring Cooks June Recipe Challenge РTricolor Vegetable P̢t̩ and Homemade Baguettes

June 14, 2010 in Appetizers, Healthy Fare

The Daring Cooks challenge this month was to make p̢t̩ Рhosted by Valerie, from The Chocolate Bunny, and Evelyne, from Cheap Ethnic Eatz.

I was seriously worried. I haven’t made pâté since the early 70′s. And I hate liver – any kind of liver. But then I noticed on the challenge post that a vegetarian  recipe was one of the choices – Hey! I thought -This is a perfect Meatless Monday re-do of a formerly meaty dish. I can do this!

I had never even thought of making a vegetarian pâté! It was truly shocking to me how great this recipe was. Layers and layers of flavor. Bright and refreshing. The raw garlic added a nice bite. So good on toasted baguette slices. I just can’t say enough good things about this amazing spread! I would most definitely make this again. I added diced sun dried tomatoes on top for color and another flavor layer.

Now, as for the bread, that was a whole different story. I am a terrible bread baker, apparently. It took me three tries before I got one loaf that was even passable, and only then if drizzled with lots of good olive oil, thinly sliced and toasted.

So, my score this challenge: Pâté a perfect ’10;’ Bread a ’1′ or ’2′ if scored by family members who love me and are being generous. Bring on next month’s challenge!

Tricolor Vegetable Pâté
Yields one 25 by 12,5 cm (10 by 5 inch) terrine or loaf pan

Line your pan with plastic wrap, overlapping sides.

White Bean Layer
2 x 15-ounce / 900 ml cans cannellini (white kidney beans), rinsed, drained thoroughly
1 tbsp / 15 ml fresh lemon juice
1 tbsp / 15 ml olive oil
1 tbsp / 15 ml minced fresh oregano or 1 teaspoon dried
2 garlic cloves, pressed

Mash beans in large bowl. Add lemon juice, olive oil, oregano and garlic and blend until smooth. Season to taste with salt and pepper. Spread bean mixture evenly on bottom of prepared pan.

Red Pepper Layer
7-ounce / 210 ml jar roasted red bell peppers, drained, chopped
3/4 cup / 180 ml crumbled feta cheese (about 4 ounces)

Combine peppers and feta in processor and blend until smooth. Spread pepper mixture evenly over bean layer in prepared dish.

Pesto Layer
2 garlic cloves
1 cup / 240 ml fresh basil leaves
1 cup / 240 ml fresh Italian parsley leaves
1/4 cup / 60 ml toasted pine nuts
3 tbsp / 45 ml olive oil
1/2 cup / 120 ml low-fat ricotta cheese

Mince garlic in processor. Add basil, parsley and pine nuts and mince. With machine running, gradually add oil through feed tube and process until smooth. Mix in ricotta. Spread pesto evenly over red pepper layer.

Cover with plastic wrap and refrigerate overnight.

To unmold, invert pâté onto serving platter. Peel off plastic wrap from pâté. Garnish with herb sprigs and serve with sourdough bread slices.

Other Daring Cooks who did great looking Veggie Pâtés:
Energetic Chef
Vegan Lovlie
V-G Zone
Mommie Cooks
Out of the Oven
Creative Recipes for Wandering Minds
Family & Food
Cooking with My Soul

– posted by Donna

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