Pate anyone? Introducing: walnut lentil pate!

BY: CHEF JANET CRAIG

This is a vegan recipe that even I had a hard time figuring out it was not meat! It’s a quick and easy appetizer or can be spread on a sandwich. Looking for a New Year’s treat anyone? Just saying …

Ingredients 

• Walnut Lentil Pate

• ¾ cup raw walnuts

• 1 cup cooked lentils (I prefer Le Puy)

• 1 large yellow onion, chopped

• 1 clove garlic chopped

• 2 tablespoons wheat free Tamari sauce

• 2 tablespoons lemon juice

• 1 bay leaf

• 2 tablespoons olive or walnut oil

• Salt & pepper to taste

• ¼ tsp cayenne or smoked paprika (to taste)

Directions:

1. Sauté onion and bay leaf in 2 tbsp oil until soft. Then add garlic, continuing to cook until caramelized. Add salt, pepper and paprika. Remove the bay leaf.

2. Toast walnuts on baking sheet and 400 degrees F for five to seven minutes, shaking the pan. Remove and cool.

3. Place lentils, walnuts and all other ingredients in a food processor until creamy – enjoy!

Chef Janet Craig recipes are simple, healthy, delicious and ABI friendly. You can find out more about her HERE.