You won’t miss meat with this veggie wrap
Veggie Pâté Lettuce Wraps
Ricardo Tested Sauce 1/4 cup (60 ml) prepared mustard 1/4 cup (60 ml) olive oil 4 tsp (20 ml) honey Wraps 3/4 lb (340 g) homemade (see recipe below) or store-bought veggie pâté, sliced 12 radishes, thinly sliced 4 Lebanese cucumbers, julienned 2 carrots, julienned 16 Boston lettuce leaves Sauce
In a bowl, whisk together all of the ingredients.
Season with salt and pepper. Wraps
Place the veggie pâté, radishes, cucumber and carrots in the lettuce leaves.
Drizzle with the sauce. Veggie Pâté 1/2 cup (55 g) carrots, peeled and grated 1/2 cup (90 g) potatoes, peeled and grated 1/2 cup (75 g) plain sunflower seeds 1/2 cup (125 ml) almond butter 1 onion, cut into wedges 1/4 cup (60 ml) water 2 tbsp (30 ml) olive oil 2 tbsp (30 ml) lemon juice 1 tsp (5 ml) sesame oil 1/2 tsp salt With the rack in the middle position, preheat the oven to 350 F (180 C). Generously oil an 8 x 4-inch (20 x 10 cm) glass or aluminum pan.
In a food processor, purée all the ingredients until very smooth. Season with pepper.
Transfer the mixture into the prepared pan and spread into an even layer with a spoon. Bake for 45 minutes or until the veggie pâté begins to brown.
Let cool. Cover and refrigerate for at least 1 hour. Unmould and slice. The veggie pâté will keep for one week in the refrigerator. Note: The veggie pâté can be sliced and served on a cheese board with crackers as an hors d’oeuvre or in a sandwich.
Makes 4 servings.