Photo: Wesual Click
Tricolor Vegetable Pâté and No-Knead 100% Whole Wheat Bread
25 ingredients
openrecipes
Estimated Nutrition (whole recipe, rough)
1807
Calories
58g
Protein
78g
Fat
226g
Carbs
Counts 23 of 27 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 23 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pine | 1 oz (28g) | 191 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Orange | 1 medium (131g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
| Syrup | not in our table | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- White Bean Layer
- 2 – 15 ounce cans (900 ml) cannellini (white kidney beans), rinsed, drained thoroughly
- 1 tablespoon (15 ml) fresh lemon juice
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 tablespoon (15 ml) minced fresh oregano or 1 teaspoon dried
- 2 garlic cloves, pressed
- Red Pepper Layer
- 1 large red pepper, roasted, peeled and chopped (use about 7 ounces of the pepper) or
- 1 – 7 ounce (210 ml) jar roasted red bell peppers, drained and chopped
- 3/4 cup (180 ml) crumbled feta cheese (about 4 ounces)
- Pesto Layer
- 2 garlic cloves
- 1 cup (240 ml) fresh basil leaves
- 1 cup (240 ml) fresh Italian parsley leaves
- 1/4 cup (60 ml) toasted pine nuts, preferably of Italian origin (Noted above)
- 3 tbsp (45 ml) olive oil
- 1/2 cup (120 ml) low-fat ricotta cheese
- 1 cup lukewarm water
- 1/4 cup orange juice
- 1/4 cup melted butter or vegetable oil
- 3 tablespoons molasses, maple syrup, dark corn syrup, or brown sugar corn syrup
- 2 teaspoons instant yeast
- 1/4 cup Baker’s Special Dry Milk or nonfat dry milk
- 1 1/4 teaspoons salt
- 3 cups King Arthur whole wheat flour, white whole wheat preferred (I used regular whole wheat flour)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes