The Art of Vegetarian Cuisine

Yesterday, the class had the pleasure of making a variety of pâtes, butters, and spreads. Pâtes are traditionally made with cooked meat and fat minced into a spreadable paste. Butters and spread are usually very fattening and has a lot of dairy included. I can see how it can be intimidating for vegetarians to recreate those items or even to convert others. But it was definitely an experience to have explored; all of the different spices and textures that mimic non-vegetarian dishes.

I have never tried pâtes, nor do I really want to, but the herd-crusted peppercorn lentil-nut pâte I’m sure comes close in comparison and I was surprised at how sort of meaty and juicy it was. The other pâtes were also thick and meaty in texture, making them more hearty and filling than the spreads. Pertaining to the spreads, I was really surprised as to how certain ingredients combined works well on the palate; for instance I never would have thought to put carrots with almond butter and miso or brussels sprouts with mushroom as a pâte.

People typically associate vegetables with drab colors and bland flavors but that was not the case in our class. The only exception were the pâtes. The prices for each dish are pretty affordable to anyone trying to make homemade and healthy spreads or pâtes. Also, the ingredients used in each pâte and spreads are everyday pantry items; some you may have to splurge but it is worth it because of the immediate energy and health benefits

Included are the assortments of pâtes and spreads:

Carrot-Almond Spread and Artichoke Pesto

 Rosemary-Almond White Bean Spread

Sunflower Seed and Sundried Tomato Pâtes

Herbed-Crusted Peppercorn Lentil-Nut Pâtes

Moutabel (Eggplant Spread)

Skordalia (Greek Garlic Potato Spread)

Carrot Spread with Harissa and Pistachios  

Sweet Potato Butter and Herb Farm Spread