21-Day Vegan Challenge (Day 13) - Mushroom Paté

Yesterday, I had dinner at my friends, who was really excited to cook vegan for me, which was trully unexpected, yet flattering :-)

I was invited for dinner which I have been trying to avoid since I started my vegan challenge. Not because I didnt want to, but rather that I didnt want to casue troubles to a true meat-lover. As inevitable as it got at the end I was forced to admit that I could not have anything animalistic. Taraaa, the truth is out and there is a moment of silence, which to my big surprise, is suddenly broken with:

- Hm, that is a challenge.... (I am thinking, r-i-g-h-t, Zue, you are about to be thrown out of this car with embarrasing "ehm, will call you...")... but that s cool, let me see what we can have (dont you just love the "we" part?). Can you have mushroom?

- Yes, i surely can.
- Great. How about rice?
- I like rice.
- Coconut milk?
- Sounds great.
- (happy face) Great, then I know exactly what I am making...

Please, even if you never ever go vegan, DO TRY THIS ONE AT HOME... it is unfreakingbelievably delicious....

MUSHROOM PATÉ:

• 1 onion
• 2 cloves garlic
• handful dried mushroom
• handful fresh champignons
• splash of cooconut milk
• some rice flour
• handful brown rice
• salt
• black pepper
• basil
• oregano
• mild paprika

NOTE: Please note that this is a typical guys recipe = no measurements. Just go with your feelings, as they say :-)

Soak the dried mushroom in hot water for about 20 minutes. Drain and chop finely. In the meantime chop the onion, garlic, fresh mushroom into tiny little cubes (as fine as possible).

Cook the brown rice and set aside. In a bowl, mix togetgher the mushroom (both types), onion, garlic and all spices.

In a wok, heat some oil and sautee the veggie mix until fragrant. Set off the fire, add the rice, rice flour and coconut cream, so you form a big firm loaf (something like when making meat balls). The stuff should stick together.

Grease 4 ramekins with olive oil and divide the mixture evenly. Bake at 195 degrees for about 20 minutes or until crispy on top. Flip the pate onto a plate and garnish with some fresh salad. Voilla, a fantastic dinner can now be served...

A lovely salad on side made of macchiato salad leaves, cherry tomatoes, pine nuts, olive oil and balsamic vinegar.