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This is a wonderfully easy vegan pate recipe which makes the most of each ingredient; it uses up the often wasted broccoli stem and leek greens and also uses both the zest and juice of the lemon. Perfect for spreading on sourdough or even stirred through pasta.
This soup base is packed with nutrition from a variety of veggies, including celery, yellow squash, and cabbage. Other chunky ingredients are added toward the end of processing for interesting texture.