Tag Archive | Christmas

♥ Festive Vegan Pâté

Ps4 Pate

I’m really pleased with this recipe! I think that if I was served it in a restaurant, I would be worried that they were conning me into eating creamed corpse!

It tastes exactly how I remember smooth pâté to taste and feel in the mouth, but with a festive hit of cranberry, herbs and mixed spices. And the red onion and red kidney beans help it to look like the real thing too.

Plus, if you have a food processor, it’s relatively easy to make :o)

Festive pâté recipe (makes 3 ramekins’ worth / 6 generous portions):

  • ½ x small red onion (chopped)
  • 1 x clove garlic (minced)
  • 1 x tin red kidney beans (reserve the brine!)
  • 1 x tbsp. tomato puree
  • 1 x tsp sage
  • 2 x tsp thyme
  • 1 x tsp mixed spice
  • 1 x tsp salt
  • 2 x tbsp. dried cranberries (split into 2 equal portions)
  • 1.5 x tbsp. soya cream
  • 3 x tbsp. dairy free butter / marge (split into 3 equal portions)
  • 2 x tbsp. vegetable shortening (I used Trex)


  1. Drain the kidney beans but reserve the liquid.
  2. Fry the onion and garlic in 1 tbsp of the butter until the onion is beginning to turn translucent
  3. Add the kidney beans and herbs and fry for 2 minutes longer.
  4. Put the content of the frying pan into a food processor and add the tomato puree, sage, thyme, mixed spice, salt, soya cream and ½ the cranberries. Whizz up until smooth. Leave alone until stage 7.
  5. Gently melt 1 tbsp of the butter and all of the shortening (in a microwave or over the stove).
  6. Whisk up the brine from the tin of kidney beans until pale and fluffy-looking. Carefully fold in the melted butter and shortening.
  7. Start up the food processor again on a slow setting. Slowly pour the butter-brine-shortening mix into the pâté. Whizz until completely mixed.
  8. Spoon into ramekins (or any nice looking small dish). Smooth down the tops and put in the fridge for 10 minutes or so.ps3 pate
  9. When the pâtés are chilled, melt the remaining butter and pour a thin but solid layer over the tops of each. Chill until the butter has completely solidified and turned opaque. You can use more butter if needed.

    It was really late at night when I made these - so for the photo, the butter hadn't properly set. It was past my bedtime!

    It was really late at night when I made these – so for the photo, the butter hadn’t properly set. It was past my bedtime!

  10. I saved a few cranberries to decorate mine, but this is completely optional!

Enjoy on toast or crackers.

PS1 pate


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♥ Vegan potica

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For those who haven’t come across it, potica is a traditional festive dessert in Slovenia. It’s a yeasty bready cake with a delicious nutty-sweet filling.
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(Don’t you just love my friend’s beeeeautiful cucumber pot?!)
A Slovenian contact sent me a recipe at Christmas time but I never had time to veganise it (potica typically contains a lot of eggs, milk and honey). However for Easter I decided to pull my finger out my arse and actually get it made. The following recipe makes a fairly large cake, so my BFF, her fella, my hubby, my Mum and my Dad were all subjected to a BIG serving over the Bank Holiday weekend. They all survived so I figured it was worth a blog!
Vegan Potica recipe:
  • (Yeast mix)
  • 200ml soya milk
  • 50ml hot water
  • 1 tsp salt
  • 2 tsp sugar
  • 14g fast active yeast
  • 150g vegan marg
  • 2 tbsp rum
  • 2 tsp vanilla essence
  • Peel of ½ orange and ½ lemon
  • 80g sugar
  • 600g plain white flour
  1. In a jug, add the hot water to the soya milk. Stir in 2 tsp of sugar and the salt. Sprinkle the yeast over the top and leave in a warm place for 10 – 15 minutes until the mixture has frothed up.
  2. In a pan, heat up the marg, rum, vanilla essence, peel, and the 80g sugar. Whisk until thoroughly mixed and starting to boil.
  3. Put the flour into a large bowl and make a well. Pour in the contents of the pan and stir into the flour using a wooden spoon. When the mixture starts to get doughy, start to mix using your hands.
  4. Knead into nice, elastic, smooth dough. This will take 5 – 10 minutes.
  5. Cover with a clean tea towel and place in a warm place for 1 – 2 hours until the dough has doubled in size.
Whilst the dough is rising, make the filling:
  • 250g walnuts
  • 250g almonds
  • 100g sugar
  • 50g agave syrup
  • 100ml soya milk
  • 2tsp vanilla essence
  • 2tsp ground cinnamon
  • Peel of ½ orange 
  • ½ lemon
  • 2tbsp rum
  • 2tbsp soya cream
  1. Whiz up the almonds and half the walnuts in a food processor until fine crumbs are formed. Leave to one side.
  2. Whiz up the remaining walnuts until very roughly chopped.
  3. In a pan, heat up the sugar, agave, soya milk, vanilla, rum, cinnamon and peel until all melted and beginning to boil. Add the finely ground nut crumbs and stir in. Allow to bubble for 5 minutes whilst stirring.
  4. Take off the heat and allow to cool to room temperature. 
Potica construction:

1. Knead the dough again for a further 5 minutes before rolling out onto a well-floured surface.

2. Roll out to about ¼ cm in thickness (or as thin as possible before the point where the dough turns translucent or starts to break / form holes).

3. Spread the cooled filling over the dough. I used a rubber spatula. It might seem that there isn’t enough filling but keep spreading! Once spread, sprinkle the roughly chopped walnuts over the dough. Then drizzle the cream over the top.

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           4. Roll up the potica into a long sausage shape.

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5. Here’s the part where you can use your imagination. You can cook the potica in almost any tin. You can layer it up so that when cut, the cake displays various layers of rings, or you can keep it simple.

I sliced the roll up into 4 pieces and placed around a greased bundt tin, overlapping the ends.

6. Leave the cake to rise in a warm place for a further hour, before baking in an oven preheated to 180oC for around 20 minutes. (Cooking times will vary depending on the size and depth of the tin, so be careful to keep an eye on your cake).

7. The potica should easily slide out of the tin when turned upside down. Allow to cool on a wire rack.

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I’m not sure how the Slovenian’s devour this delightful dessert, but I couldn’t resist serving it with lashings of dairy-free custard. Mmmmmm!

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Happy Easter everyone!









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