Garden Vegetable Paté a.k.a. "Vegetarian Foie Gras"

• 1 cup shredded crunchy veg such as Bell Peppers, Eggplant, Broccoli and/or Cauliflower (Original recipe called for carrots, but carrots are less Keto; some ground cashews or seeds might also substitute in)
• 1 cup shredded zucchini
• 1/2 cup shredded mushrooms
• 3/4 cup grated Parmesan cheese
• 3/4 cup keto flour such as Almond flour, Quinoa flour, oat flour, and/or flax meal
• 4 large eggs
• 1/4 cup minced green onion
• 4 tsp. Dill weed
• 15 oz. Ricotta cheese
• 1 tsp. Garlic powder
• 1/4 tsp. Ground white pepper

Shred all the vegetables as fine as possible by using a cheese grater.  Set aside. 
Combine the Parmesan cheese and the flour and/or ground nuts.  Grease a 1+1/2-quart microwave-safe loaf pan.  Sprinkle 2-3 tablespoons of the flour mixture into the pan and spread it evenly so it forms a crust. 
In a large bowl, combine the shredded vegetables with the rest of the flour mixture and all the other ingredients;  mix well.  Spoon into the loaf pan. 
Bake at 350 degrees F for 60 minutes.  OR, Microwave on HIGH for 13 minutes, on a turntable or turning at half time.  When done, a knife inserted into the center of the paté will come out clean.  Let it stand for 10 minutes before un-molding.  Serve thin slices of paté, preferably warm, upon WASA whole wheat crackers, low-carb crackers such as almond flour crackers, or other crunchies such as crudités (for example celery stalks, or thin flat slices of cauliflower).