ZUCCHINI PATE (gf)

When scrambled tofu becomes boring and you don’t feel like having oatmeal, millet, pancakes or puddings for breakfast again, there’s always an alternative - pate! Vegan zucchini pate. It’s delicate, gluten-free and perfect when served with fresh bread and veggies.




Ingredients:

2 zucchinis
2 carrots
1 parsley root
a piece of celery
1 chili pepper
2 spring onions
2 tbsp olive oil
4 tbsp ground flaxseed meal
salt
black pepper
1 tsp turmeric (curcuma)
3 tsp curry powder
dried garlic
200g cornmeal



Instructions:

Peel zucchinis, carrots and parsley root and grate on the large holes of a box grater or using a food processor's grating attachment. Chop chili pepper finely. Dice the onion. Heat the olive oil on a frying pan and add onion and chili pepper. Fry for about 2 minutes while tossing. Add grated veggies and fry for 3-4 minutes while tossing. 


Put the veggies into the mixing bowl. Add flaxseed meal, spices and cornmeal. Mix well. Preheat the oven to 180 degrees C. Spoon the mixture into the prepared loaf tin covered with baking sheet. 


Bake for about 1h-1h20minutes. 


Leave to cool and put into the fridge. 


Serve with fresh bread or as an extra to salads. Enjoy!


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