Given the circumstances, I figured it was the right moment to share with you one of the recipes that I do when I know I’m going to be really busy for the next few days : my delicious Kale Veggie Pâté! It’s cheaper than store bought Veggie Pâté and it’s so much better! So much, in fact, that I never manage to take good pictures of it, cause each time a batch is getting out of the oven, I literally binge into it and cannot wait to take pictures! Bad, bad food blogger!
I took this recipe on a Quebec smallholder french website called Kale et cie some months ago and it’s been my go to recipe ever since! I simply love it! It’s really easy to make and provide you with lunches for (almost) all the week… Don’t fool yourself! It may seems like a lot of Veggie Pâté, but we are two at home and we pass through it soooo fast! It’s so good and healthy it’s almost impossible to stop eating it!
The writer of the recipe told me it was possible to freeze this Veggie Pâté! Isn’t that cool and totally time saving? I’ll have to give this a try!
- 1 1/2 cup sunflower seeds
- 1 leek
- 1 carrot
- 1 sweet potato
- 1 celery stick
- 1 cup kale leaves
- 1/2 cup kamut or spelt flour
- 1/2 cup nutritional yeast
- 1 tbsp apple cider
- 2 tbsp olive oil
- 1 tbsp curry powder
- salt and pepper
Preheat oven to 350 F.
Crush the sunflower seeds with a blender or a food processor. Put them in a big bowl.
One after the other, put the leek, carrot, celery, sweet potato and kale into the food processor (or high-powered blender) until they are all grated. Put them all together with the sunflower seeds.
Add all the other ingredients to the bowl and toss them well.
Put the mixture in a pyrex plate. If you want to make the Veggie Pâté really even, cover it with a parchment paper and press it with the palm of your hands like I demonstrated in my Honey and Seeds Healthy Squares recipe.
Cook the Veggie Pâté for about an hour or until the top gets coloured to your liking. After an hour, the pâté is still really spreadable. If you prefer it thicker, leave it in the oven a little bit longer.
Hope you’ll give this recipe a try, even though I don’t have wonderful pictures to show you!