American Natural Foods

Salad of Field Greens with Pâté Français

Salad of Field Greens with Pâté Français

Yield: About 12 servings (3 cups)

Preheat oven to 350°F.
Place the walnuts on a baking sheet and roast in oven for 10 minutes.
In a mixing bowl, combine Tofu Pâté Base Mix, Pâté Seasoning Blend, parsley, paprika, and salt, then mix until thoroughly blended.
Add the beans and walnuts and mix well.
Form the pâté into a roll and wrap in plastic. Seal the plastic, then wrap the roll with a second piece of plastic and a piece of aluminum foil.
Place a rack in a pot roast pan with boiling hot water up to the bottom of the rack. Place pâté roll on the rack, cover, and bake about 30 minutes or until the internal temperature of the roll reaches 160°F.
Remove the roll and place in an ice water bath to cool down immediately. Remove the aluminum foil from the roll and slice about ¼ inch thick with the plastic on it, then remove the plastic wrap from each slice before serving.

Serve over a bed of field greens with a crouton. This recipe is best with a cranberry vinaigrette. For Chef Ron’s Cranberry Port Vinaigrette, see page 156 of “Classical Vegetarian Cuisine".

Tofu Pâté Base Mix

Yield: 4 cups base mix

2 pounds
2 Tablespoons
3 Tablespoons
1 teaspoon
¼ teaspoon
1½ teaspoons

Wash the tofu, pat it dry, and cut it into small pieces.
Put the tofu, arrowroot/cornstarch, nutritional yeast, salt, pepper, and agar flakes (or powder) in a food processor and blend to a smooth paste.

Pâté Seasoning Blend

Yield: 2/3 cup seasoning blend

1 Tablespoon
1 Tablespoon
1 Tablespoon
1 Tablespoon
1 Tablespoon
1 Tablespoon
1 Tablespoon
1 Tablespoon
1 Tablespoon
1 Tablespoon
½ Tablespoon

Blend all ingredients until evenly dispersed. Store in a tightly sealed container in refrigerator for up to 1 month if the seal isn’t broken. If opened, it is good for about 10 days.