Vegetable Pate

• 5 carrots
• 4 ribs celery
• 1 large onion
• 5 tablespoons olive oil
• 3 cloves garlic
• 2 tablespoons water
• 1/2 teaspoon sea salt
• 8 ounces mushroom, chopped medium-fine
• 3/4 cup tahini
• 2 tablespoons miso
• 1 tablespoon fresh chopped parsley
• 1 1/2 teaspoons each: paprika, thyme
• 1 teaspoon rosemary
• 1/2 teaspoon each: allspice, nutmeg, pepper
• 3 cups soft, whole grain breadcrumbs, loosely packed
• 9 ounces (or larger) bag fresh spinach1/4 cup plus 2 tablespoons ground walnuts
• 12 cherry tomatoes, halved

1. Heat oven to 350 degrees. Chop carrots, celery and onion into 2 - 3 inch chunks; heat 2 tablespoons olive oil in a wide skillet or Dutch oven over medium heat. Add chopped vegetables, garlic, water and 1/4 teaspoon salt; cover and cook, turning heat to low after vegetables begin to steam, 10 minutes. Vegetables will still be crisp. Grind coarsely in a food processor.
2. With a slotted spoon, transfer vegetables to a large bowl. Heat 1 tablespoon oil in the pan over medium heat. Add mushrooms; season with a pinch of salt. cook, 5 minutes. Transfer mushrooms to bowl with a slotted spoon.
3. Mix tahini and miso with the herbs and spices; stir into vegetables. Stir in breadcrumbs. Transfer mixture to an oiled 9-inch spring form pan; bake, 60 minutes.
4. Heat remaining 2 tablespoon oil in the skillet on medium heat. Add spinach; cook until wilted, about 3 minutes. Stir in 1/4 cup walnuts and a pinch of salt. Grind the mixture in a food processor for several seconds. Spread over the baked pate. sprinkle with remaining 2 tablespoon walnuts. Place tomatoes, cut side down, around edge of pan. Bake, 5 minutes. Let cool. Gently slide a knife around side of pan, Cut into wedges.

carrots, celery, onion, olive oil, garlic, water, salt, mushroom, tahini, miso, parsley, paprika, rosemary, nutmeg, soft, cherry tomatoes

Taken from www.epicurious.com/recipes/member/views/vegetable-pate-52435421 (may not work)