Reviewed: Jul. 21, 2011

Excellent taste! Just like the one I buy at the store, but for a much better value! This recipe yields the equivalent of 4 of those little Fontaine Sante packs and I calculated it costs around $6 to make (vs almost $16 for 4 packs of commercial paté!) One little thing: next time i'll go with only 1 cup of water maximum instead of 1 1/2 for a denser texture.

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8 users found this review helpful

Reviewer:

Facehole

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Reviewed: May 31, 2011

I couldn't find nutritional yeast so I'm not sure how much this affected the flavour. It wasn't bad, the texture was good, and it ended up tasting like a bizarre version of pot pie! Unfortunately not for me.

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2 users found this review helpful

Reviewer:

bjoyce

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Reviewed: Sep. 14, 2010

I really liked this recipe -- I'm glad I came across something like this since it is regularly so expensive in the store (5$ for a 1" slice). I made this recipe to precision but next time, I'll probably try something different with it since it seems to be a base recipe with a few extra herbs added. I'm thinking along the lines of curry powders and poultry spice mixes... even though I'm a vegetarian. I think this could very easily take on the smells and flavours of a Thanksgiving meal.

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5 users found this review helpful

Reviewer:

Alice Bolen

Cooking Level: Expert

Home Town: Fort Frances, Ontario, Canada

Living In: Montreal, Quebec, Canada

Reviewed: Aug. 7, 2010

I've been making this dish and its variants for decades, and it's a local favorite in Quebec. The choice of yeast is a critical element. In Quebec, torula yeast is fairly common, but in the states people in stores look quizzically at you when you ask for it. Some Asian markets carry it. If you can't find it, look for a primary yeast grown on molasses for the best flavor.

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10 users found this review helpful

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Reviewed: Aug. 5, 2010

it's really yummy, but I have to add more spice to it, and add ground red pepper to give it a bit more zing for my family.

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4 users found this review helpful

Reviewer:

katEh_d0lL

Cooking Level: Expert

Home Town: Carnesville, Georgia, USA

Reviewed: Jan. 10, 2009

Excellent recipe! I hated paying $5 for a small veggie pate at our local farmers market. This was so easy to whip up and I made 2 large pates (2 cup ramekins) and 4 small pates (in 3/4 cup ramekins). The flavour and texture are great. I'll defintely be making this one over and over again.

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7 users found this review helpful

Reviewer:

GrizzlyGirl

Cooking Level: Intermediate

Home Town: Fredericton, New Brunswick, Canada

Reviewed: Dec. 2, 2008

This is very yummy! I made it for a Thanksgiving appetizer and even my omni (meat eating) relatives liked it!

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2 users found this review helpful

Reviewer:

kristin

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

Living In: Cape Cod, Massachusetts, USA

Reviewed: Nov. 11, 2008

This was good, though I think the taste of the sunflower seeds was too strong and I will reduce next time to about 2/3 cup. Also when I thaw out my leftovers from the freezer, I'll give it a couple of splashes of tabasco sauce.

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6 users found this review helpful

Reviewer:

kimmore

Reviewed: Feb. 3, 2007

Wonderful! I have missed veggie patê since leaving Montreal, and have been unable to find a recipe. This is a great one - and so easy too!

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13 users found this review helpful

Reviewer:

bizznic

Reviewed: Aug. 1, 2006

This was wonderful! I also used my blender and it mixed up very well. I made this for a party and one suggestion I would make is to flip the pate onto a large plate or platter - for a more appetizing presentation! Will make this recipe again, THANKS!

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12 users found this review helpful