Recipe - Nanettes Vegetable Pate

One fourth cup Butter; or oil
1 One half cup Grated carrots
1 One half cup Celery; minced
1 cup Minced onion
3 Cloves minced garlic
3 One half cup Chickpeas; well drained
3 Scallions; cut up
4 Eggs; beaten
One half cup Yogurt
Three fourths cup Whole wheat bread crumbs
One fourth cup Minced parsley
1 One half teaspoon Salt
1 teaspoon Thyme
1 tablespoon Tarragon
3 tablespoon Apple juice; or brandy

Preheat oven to 350F. Heat fat in a large skillet and saute carrots,
celery, onion, and garlic over mediumhigh heat for about 8 minutes until
soft.

Grind chickpeas and scallions using the steel blade of a food processor or
a food mill. Combine all ingredients in a large bowl and mix well. Transfer
to a welloiled 9 One half x 51/2inch loaf pan. Tap on the counter to remove
any air bubbles. Cover with foil and bake for 1 hour.

Cool in the pan before removing. Serve warm or chilled in individual slices
on a bed of greens. Decorate with strips of sweet pepper or other garnish.

Recipe by: American Wholefoods Cuisine

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Apr 4, 1998