Paté Chinois Végé with Chef Emilie

Menu: Paté Chinois Végé
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Paté Chinois Végé

Quantity:           8 servings
Preparation Time:  25 minutes
Cooking Time:      15 minutes


2 cups (500 ml) oats flakes (Quick Oats)
1 cup (250 ml) mie de pain, déchiquetées and breadcrumbs
1 cup (250 ml) sunflower seeds
3/4 c.à thé (3 ml) salt
1/4 c.à thé (1 ml) thyme 
1/4 c.à thé (1 ml) dry basilic
1/2 cup (125 ml) milk
1/2 can (341 mL) cream of maize
6 corn
3/4 cup (190 ml) grated mozzarella or cheddar cheese
1/4 cup (65 ml) olive oil
1 cup dehydrated vegetables
175 g Tofu bites or seitan
8 potatoes

Cooking Instructions

1. Add boiling water to dehydrated vegetables until soft but not liquidly.
2. Boil corn.
3. Boil and mash potatoes.
4. Roast, cool down, then Grind or chop the sunflower seeds.
5. Grease pan.
6. Preheat oven at 3500F (1800C).

7. Mix oats, “mie de pain”, sunflower seeds, milk and the seasonings.  Add some water, if needed.
8. Heat up olive oil and add the mixture.  Roast completely, while continuously stirring.
9. Pour mixture in mould.
10. Cover with cream of maize then potato puree.  Add cheese as needed.
11. Bake at 3500F (1800C) for 15 min.

Plate Served

Group Picture

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