AFC PLANT LIVER PATE
A great animal-free liver pate for the holidays. Many uses and variations. Serve over toasted baguette slices with marinated sun-dried tomatoes, as a plain spread with cornichon dill pickles and crackers, as a spread on a grilled gouda sandwich, on a deluxe burger preparation or on pan-fried hash brown patties with trimmings!
Makes approx. 5 cups
1/3 c. diced green pepper, 1/2 inch pieces
1/3 c. diced sweet red pepper, 1/2 inch pieces
1/4 c. diced sweet onion, 1/2 inch squares
3 jumbo radishes or 5 sm. – cut off ends, scrub under water, cut into quarters
1 long slim carrot or equivalency, remove ends, peel and very thinly sliced
13.5 oz. JUMBO SMART DOGS by LIGHTLIFE, cut into 1/2 inch wide rounds
14 oz. extra firm water packed tofu, rinsed, wrapped in towel and squeezed to extract excess water, then crumbled
2 c. walnut pieces
2 t. salt
2 t. garlic powder
1 t. ground coriander
1 t. poultry seasoning
1/2 t. ground allspice
fresh grind black pepper to taste
2 T. light brown sugar
1- In large processor combine green and red pepper, onion, radish, carrot and hot dog pieces. Pulse till evenly chunky, pushing insides of container down with spatula intermittently.
2- Add crumbled tofu and process till spread throughout the hot dog mix.
3- Add walnuts, salt, garlic, coriander, poultry seasoning, allspice, black pepper and brown sugar. Process till evenly mixed and blended till smooth and the texture of processed liver.
4- Adjust for salt, then pack in covered containers till ready to use.
FIRST UP: AFC LIVER PATE served family-style on toasted French baguette slices spread with prepared mustard, black pepper and plant shaker parmesan. Served with a side of BLUEBERRY TARRAGON SAUCE
SECOND UP: AFC LIVER PATE on French baguette slices spread with prepared yellow mustard, then topped with plant shredded parmesan, then topped the chopped marinated sun-dried tomatoes. Broiled till cheese begins to melt. Served with fresh grind black pepper. Assembly Order: mustard, pate, cheese, sun-dried tomatoes, black pepper.
THIRD UP: AFC LIVER PATE served family-style mixed ,plus garnished, with chopped marinated sun-dried tomatoes. Served with broiled slices French baguette drizzled with extra virgin olive oil and spread with whole grain mustard.
FOURTH UP: AFC LIVER PATE spread on a whole grain bun with plant mayo and lots fresh grind black pepper. Then topped with a pan-fried Gardein Ultimate Plant Burger, a couple slices FIELD ROAST WILD MUSHROOM DELI SLICES, a thick slice of fresh tomato and a handful of fresh cilantro. Oh, I almost forgot the smoked gouda cheese on the burger, partially melted. What does it taste like? What do you think?
FIFTH UP: AFC LIVER PATE GRILLED CHEESE SANDWICH. We used a sturdy white bread – both slices spread with mustard, then with pate. Topped with plant based sliced smoked gouda, FIELD ROAST MUSHROOM DELI SLICES, fresh tomato slices and thinly sliced sweet onion. Grilled in olive oil till browned on both sides, cut into quarters and served with sushi ginger slices.
When using plant cheese for sandwich-grilling, bring to room temperature first. Pan-fry on low heat, flip, cover with lid to pan to trap some steam to soften the cheese. It doesn’t have to be completely melted to enjoy. Although the cheese doesn’t look melted, because it’s not runny, it’s soft and wonderful.
SIXTH UP: This is a breakfast/brunch dish. Pan-fry in a little olive oil hash brown patties till hot throughout and crispy. Top with a generous potion of AFC LIVER PATE at room temperature. Top each with a slice of room temperature plant smoked gouda cheese. Cover and melt.
Place on a bed of fresh cilantro. Top with creamy sour bleu red dressing. Then top that with pan-fried HALF & HALF BREAD CRUMBS. Fresh grind black pepper and a drizzle of extra virgin olive oil finish it off!
CREAMY SOUR BLEU DRESSING:
Combine equal parts dairy free Daiya Blue Cheeze Dressing and Tofutti dairy free sour cream. Salt to taste.
Add just enough ketchup to color it.
HALF & HALF BREAD CRUMBS:
1 c. plain Panko crumbs
1 c. fresh potato bread crumbs – process slices of fresh potato bread broken into pieces till equally crumbly in size
margarine and extra virgin olive oil for frying
salt and pepper
Heat skillet with margarine and oil. Add both crumbs, toss and stir to coat, then fry till crispy but not burned. Transfer to bowl.
Salt and pepper to taste.
Notes: Many chefs to save time, which is critical in any kitchen, will throw everything into a large processor practically whole, because some kitchens have heavy duty (commercial) processing equipment.
Even if they don’t have a heavy duty processor, the temptation is there to do that, but when processing hard and soft items together, you’ll end up over-processing the soft items to process correctly the hard items.
We don’t separate them either, since the veggies and nuts will process like a nut butter, which we also don’t want. There’s a method to it, so let’s follow the method. We’re looking for the texture of liver, which by itself is not smooth, smooth. We don’t want any chunks in it, not this time. Okay?
Hope you enjoyed seeing how to make an animal-free liver pate that can be used in several different but similar presentations, that span a few courses.
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