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Antipasto Pate


A great all-purpose pate. Makes a lot. Use as an appetizer spread on crackers, and breads (toasted or plain). Top a veggie burger. Fill a dumpling/pierogi. Mix with cooked macaroni, hot or cold. Make a sandwich. Delicious, nutritious and easy to make, store and use!

Makes 4 cups

8 dried dates, cut into pieces

1 c. walnut halves

1/2 c. pitted green olives with herbs – Mediterranean Organic brand

1/2 c. diced plain sun-dried tomatoes – I used IPM brand

6 sm. or 2 jumbo fresh garlic cloves, peeled and smashed with palm on broad side of knife against board

1 t. salt

4 oz. DR WT can mushroom stems and pieces, drained well

25.5 oz. can black beans, rinsed well and drained well – I used GIA RUSSA brand

14 oz. block vacuum packed firm tofu, rinsed, blotted with towel and shredded over large holes hand-held grater

1-1/2 T. liquid smoke

1 T. Worcestershire sauce

2 t. onion powder

1 t. garlic powder

2 t. dried basil

1/2 t. ground allspice

1 t. smoked paprika

lots fresh grind black pepper

1 t. turmeric

2 T. extra virgin olive oil

1 t. ground rosemary

salt to taste

1- Place dates, walnuts, olives, sun-dried tomatoes, garlic and salt in food processor. Pulse, then process till mealy.

2- Add drained mushrooms, rinsed and drained black beans. Process till thoroughly incorporated.

3- Next, shred the tofu for easy processing, into the mix. Process till you can’t see any tofu and the color is an even brown.

4- Add the 11 seasonings beginning with liquid smoke and ending with salt. Process till the pate looks like fine ground liver.

  • Processing takes a while to get the pate smooth as possible. Rest the unit every 30 seconds to prevent overheating.

5- Transfer to covered container and refrigerate till chilled, overnight is fine.

6- When ready to serve:

sliced fresh basil and parsley

extra virgin olive oil

crackers, toast or bread slices or squares

mustard of choice

7- Garnish with fresh basil and parsley chop.

8- Drizzle with extra virgin olive oil.

9- Serve with crackers, toast or bread squares.

10- Mustard on the side is good.



ANTIPASTO PATE MAC. Cook the macaroni, drain, rinse quickly in cold water. Transfer to bowl. Add salt, pepper, garlic powder to taste. Toss to disperse evenly. Sprinkle with GO VEGGIE shaker Parmesan to taste. Toss to coat.

Pan-fry seasoned MAC in a little oil. Add the pate as desired (room temp. is best). Cook till very hot. Serve topped with drizzle of extra virgin olive oil, fresh sliced basil, fresh grind black pepper.

ANTIPASTO PATE WITH CRACKERS – packing it up and taking it to the nearest party!


Use your favorite pasta dough for the dumplings, fill, seal and cook in salted boiling water till done.

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Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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