Week 3: Pates, Butters, and Spreads

 

        Carrot Almond Spread                                                           Artichoke Pesto

                              

 

 

    Mushroom and Cashew Pate                            Rosemary-Almond White Bean Spread

                                     

 

Sunflower Seed and Sundried Tomato Pate                 Vegetarian Chopped Liver

                        

 

 Herb-Crusted Peppercorn Lentil-Nut Pate                                 Moutabel

                                  

 

                     Skordalia                                            Carrot Spread with Harissa and Pistachios

                         

 

1 thought on “Week 3: Pates, Butters, and Spreads

  1. Professor Louise Hoffman

    These lovely pates and spreads are all plant based. They offer flavor, texture and a nice spreadable consistency that can be used on breads, toasts, crackers, garnish on warm dishes and of course with crudities. Using vegetables and nuts are a great way to supply nutrients and healthy fats in your diet.

    Reply

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