vegetable pate
Back when the NYFD locked off my stove due to a gas leak my building management (had to) offer me a daily per diem to cover meals since I could not cook for about week.
In need of some comfort which I looked to food to suffice I went to Veselka
When I do eat out I’ll always order something I typically don’t make myself so when I noticed vegetarian pate served with rye toast points – Yes, thank you. It was perfect for the early Spring morning I was there.
Immediately following this meal I began researching vegetarian pate recipes. A lot of the recipes called for lentils which truthfully I don’t keep around as a staple tho I do keep split peas around. A lot of recipes of course call for mushrooms while also call for being baked off in a bain marie – to cook a container (of food) in a water bath. Soon I was on to something else.
Just the other day, I was passing by Velselka & thought to myself, “I should go in there and ask how they make their ‘Special vegetarian pate’.” It was a busy morning, that’s no surpize but what I was surprised by was the short stack of the brand new Veselka cookbook on top of the pastry display case just next to where take out orders are taken. Making my way around a number of waiting customers I sidled up to the pastry case, took one of the cookbooks & flipped right to the back of the book in search of arian pate’ in the glossary….page 92. A quick glance revealed just what I was looking for – 4 basic staple ingredients, no cooking but let the pate set in a bowl in the fridge.
Ingredients to make a perfect vegetarian pate:
1/2 an onion – small diced
Good sized garlic clove – minced
4 hard boiled eggs
1/2C (toasted) walnuts
2 Cs green beans – over cooked ’til mushy
How to make the pate’:
lightly sauté’ the onion & garlic
toast the walnuts
Add each of the ingredients to a food processor, chop & puree. I did this in two or three batches since I have a 3.5 C mini Kitchen Aid food processor – which I love
Transfer the pate from the food processor to a serving bowl. Pat down, smooth the top, cover with plastic wrap and refrigerate for at least 2 hours for all the flavors & ingredients to marry & chill before digging in.
PS: I’m eating this with Toufayan scoop-able Pita Chips
