The delicious homemade vegetable pâtés recipes prepared by Dr. Arantza López-Ocaña during our talk on Nutrition & Health are now available!

As you know, the talk was very interesting (if you missed it, you will find it on YouTube), both nutritionally and gastronomically. Besides her interesting advice on nutrition and health, Arantza brought delicious vegetable pâtés which we combined with our fish preserves. The result was simply spectacular!

The vegetable pâtés are excellent ideas for breakfast, snacks or appetizer. And Arantza showed us four super easy ways to prepare them. Take note!

Vegetable pâtés recipes

Red pepper vegetable pâté

  1. Poach the red peppers with extra virgin olive oil.
  2. Let them cool down and mix with a blender.

Sweet potato vegetable pâté with cashew nuts

  1. Soak natural cashew nuts (without salt) for 6 hours.
  2. Cook the sweet potato. (*If you plan to combine the pâté with a salted product, such as Cantabrian anchovies, do not add salt to the cooking water).
  3. Once the sweet potato is cooked, mix it with the cashews and mix with a blender.

Black olives pâté with hard-boiled egg

  1. Drain a can of black olives and wash them.
  2. Add one hard-boiled egg.
  3. (Optional) If you have left overs from the sweet potato pâté, add 4-5 cashew nuts.
  4. Mix everything with a blender.

Avocado pâté with mozzarella cheese

  1. Peel the avocado and remove the seed.
  2. Mash the avocado. If you are not planning to eat it right away, add a few drops of lemon to prevent oxidation.
  3. Mix with mozzarella.
  4. Mix slightly with a blender.

4 vegetable pâté toasts with fish preserves

As you can see, these four vegetable pâtés are super easy to make and very healthy. And icing on the cake (or on the toast), they are an excellent complement to any of our products! As an idea, we suggest four delicious toasts (preferably with a good whole grain bread).

  1. Red pepper pâté with White Tuna neck. The vitamin C of peppers and the monounsaturated fatty acids of extra virgin olive oil are enhanced by the benefits of White Tuna in olive oil, rich in proteins and unsaturated fatty acids.
  2. Olives pâté with mussels. Although all fish have very interesting nutritional benefits, the mussel stands out (besides its proteins and unsaturated fatty acids) for its iron and potassium intake.
  3. Sweet potato pâté with Cantabrian anchovies. Sweet potato is rich in vitamin C and very satiating: a very complete and interesting tuber! Its sweet flavor contrasts very well with salted anchovies.
  4. Avocado pâté with sardines. Just like the blue fish, the avocado provides unsaturated fatty acids; In addition, sardines stand out for their vitamin D content, especially high in the back bone, which can easily be eaten in small sardines. Last but not least, the contrast of both flavors is delicious.

Enjoy!

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