Tag Archives: appetizer

Alexian Earthy Mushroom Vegan Pate

I was browsing Vegan Essentials and saw vegan pate by Alexian. I just had to try it, of course!¬†Alexian makes a lot of traditional pate so they’re not a totally vegan company, but I have to give them props for making a vegan-friendly version of a product they are experts at.


One look at the ingredients and most vegans will think that I thought: this would be easy to make at home. I chose the Earthy Mushroom flavor for my first taste. It is made up of tofu, veggie broth, onions, mushrooms, celery, garlic, potato starch, soy sauce, balsamic vinegar, carrageenan, parsley, salt, tarragon, and pepper. A serving size is 2 oz (there are 2.5 servings per package) and has 25 calories and 2 grams of protein.


I ate the pate with crackers and white wine. It’s a good product and looks impressive, but it was kind of bland. That said, I didn’t feel any need to embellish it with more spices or even hot sauce. I think once I got over the idea that it would taste like real pate instead of being a tofu-based pate-like product, I was much happier. I also want to point out that it has a really good texture and stayed “in shape” while being easily spreadable. It definitely makes a great appetizer or fancy hors d’oeuvre.

I’m looking forward to trying the other flavors of Alexian vegan pate. I’m also thinking about trying to make some of my own some time! –Melissa

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Experimental pho is quick and dirty photastic!

A few days ago LuminousVegans posted some Vietnamese pho that got me thinking I should try to make my own. I started by slicing up some ginger, turmeric, garlic and the end of a stick of cinnamon.

I put that in about a quart of water with some veggie beef bouillon (this particular brand is AMAZING and very “beefy”!), a dash of hoisin sauce, a dash of tamari and the ends of this lemon. I also sliced half an onion into rings and added that too.

I simmered them while I took a shower. Then I picked out the cinnamon stick and lemon peel (the ginger and turmeric should have gone too, but no matter) and then I poured it over some tofu noodles that I parboiled. These noodles are gluten-free, low calorie, and vegan. Nom? I think so.

I garnished it with some cilantro, lemon grass and chili paste after squeezing 1/4 of a lemon over it.

Next time I’ll probably add some fried tofu or soy curls. Overall it wasn’t a bad effort, especially for something quick and dirty like I made. It had the stereotypically aromatic broth, noodles, lemony goodness and spicy chili. It reminded me of some pho I had in New York City over New Year’s Eve break. Let me know if you try it and come up with some improvements.

This is Christie, signing off.

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