Need some inspiration for what to do with the leftovers from the Pumpkin Pie & Cranberry Sauce Cookies? Then get your gob around some of this vegan pumpkin pâté! Packed full of flavour and nutrition, this is ideal for clearing out those past-their-best veggies lurking in the bottom of your fridge. Pumpkin Pâté Timestamps:
00:00 – Ident
00:16 – Intro
00:55 – Ingredients, cooking and tweaking
09:40 – Pack into dishes
10:05 – Eating
11:01 – Bonus Recipe!! Burgers
13:00 – End Card
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the basic instructions. Let me know in the comments if you have any questions or suggestions.
2 Celery Stalks
1 Onion
Pinch of salt
1 tbl Oil
150g (½ cup) Grated Mushrooms
Roasted ½ Onion – finely sliced
2-3 Garlic Cloves
350g (1¼ Cups) Concentrated Pumpkin Purée
50g (½ cup) Toasted Walnuts
75g (1 cup) Toasted Oats
(Toast 15-20 mins at 200°C/390°F)
25g (⅛ cup) Dried Barberries
Black Pepper to taste
1 tsp Nooch
¼ tsp Ras el Hanout
1 tbl Tomato Purée
2 tbl Plain Yoghurt
1 tsp Brown Miso Paste
½ tsp Balsamic Buffalo Sauce (any hot sauce will do)
Pinch of MSG (mono-sodium glutamate)
Method:
-Coarse grate the onion and celery, and then add to the pan with the oil and cook on a medium heat until softened (5 mins or so)
-Coarse grate the mushrooms and add to the pan
-Add garlic (use a press, grate, or finely chop by hand), and cook for a couple of minutes
-Add the pumpkin, oats and walnuts, and stir to combine
-Add a tablespoon of water when/if the mixture sticks to the bottom of the pan
-Reduce the heat, and add the dried fruit and whichever flavours you’d like in there
-Keep tasting, and tweak as necessary
-Pack tightly into a couple of ramekins, allow to cool and then keep in the fridge
Burgers Method:
-Mix the pâté into leftover risotto and combine. If you find yourself without some conveniently leftover risotto; use cooked rice, barley, even savoury porridge/oatmeal. You can also use more toasted oats, though you may need to add a touch more water/stock/aquafaba/flax eggs until the mix clumps together
-Put polenta into a shallow dish (I used 3 tablespoons)
-Form the mix into 4 patties and coat all sides with polenta
-Layer on baking parchment or cling film/plastic wrap (KEEP THEM SEPARATED!!!) and seal in a Ziplock bag and freeze
-I haven’t cooked the burgers yet, so I can’t tell you how long, but I will try them at 160°C/325°F for 15-20 minutes (from frozen)
Mentioned Links:
Pumpkin Pie & Cranberry Sauce Cookies:
Mushroom Pâté: COMING SOON
Mushroom & Barley Risotto: COMING SOON
Patreon coming soon! Until then come say hi on social:
www.twitter.com/AuntieR8chel
www.instagram.com/AuntieR8chel/
Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
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