LENTIL WALNUT PâTé
A tasty vegan pate that tastes like the real deal. Serve this with crostini, crackers, and crudite for all your holiday noshes.
Provided by Alanna Taylor-Tobin
Categories Appetizer
Time 50m
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine the lentils, water and bay leaf. Bring to a boil, then reduce to a simmer and cook, partially covered and stirring occasionally, until the lentils are very tender (but not falling apart), 20 - 30 minutes. Drain, discard the bay leaf, and cool completely (you can speed this up by spreading the lentils out on a plate and sticking them in the fridge).
- Meanwhile, heat 2 tablespoons of the olive oil in a heavy skillet over medium heat. Add the onion and garlic and saute, stirring frequently and reducing the heat if necessary, until the onions are golden, about 15 minutes. Stir in the mirin and remove from the heat. Cool completely (to speed up the process, see lentils, above).
- Place the toasted and cooled walnuts in the bowl of a food processor and puree until it looks like nut butter, scraping the sides of the bowl as needed. Add the cooled lentils and the onion mixture and puree smooth. Add in the herbs, miso, umeboshi, pepper, and remaining tablespoon of olive oil, and blend until smooth.
- Serve immediately, or store in the refrigerator for up to a week. Drizzle with olive oil and chopped fresh herbs, and serve with crackers or sliced baguette and cornichons or olives.
Nutrition Facts : Calories 263 kcal, Carbohydrate 19 g, Protein 8 g, Fat 18 g, SaturatedFat 2 g, Sodium 262 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
WALNUT LENTIL PATE
Steps:
- Place the lentils in a medium sized sauce pan. Fill the pan with enough water to submerge the lentils by a few inches. Bring the water to a boil and reduce to a simmer. Simmer for 20-25, or until the lentils are tender but not watery or mushy (I always do a first check at the 18-minute mark). Drain the lentils and set them aside.
- While the lentils cook, heat a medium sized sauté pan over low heat. Add the walnuts. Toast the walnuts for about 5 minutes, stirring constantly, or until they're lightly browned and smell nutty. Remove the walnuts from heat and set aside.
- Return the pan to the stovetop and increase the heat to medium. Add the olive oil and shallots. Cook the shallots for 2 minutes, stirring constantly, and then add the garlic. Cook the garlic and shallots for another 3 minutes, or until everything is soft and fragrant. Add the lentils and combine ingredients well. Remove the pan from heat.
- When the lentils are cooked and drained, add the toasted walnuts to your food processor, along with the salt. Process until the walnuts form a fine meal. Add the lentil mixture and all other ingredients, along with 1/3-1/2 cup water (as much as you need to get a thick, yet smooth and spreadable consistency, similar to hummus). Process the pate till smooth, stopping occasionally to scrape the bowl down. Serve the pate with toast, crackers, or vegetable crudités.
LENTIL-WALNUT PâTé
This plant-based pâté gets its meaty texture from brown lentils and walnuts, with sautéed garlic and onion, a dash of lemon juice, and a handful of seasonings adding depth of flavor. Serve this simple, satisfying vegan appetizer with whole grain crackers or mini toasts and crudités.
Categories Snacks & Appetizers/">Snacks & Appetizers
Time 20m
Number Of Ingredients 10
Steps:
- In a medium skillet cook onion, garlic, oregano, and ¼ cup water over medium-low 10 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
- Transfer to a food processor. Add the next five ingredients (through salt and black pepper). Cover and process until smooth. Transfer to a bowl. Stir in cilantro. If desired, sprinkle with crushed red pepper.
LENTIL PATE
This hors d'oeuvre was inspired by traditional pate, but gets its richness from French lentils, cremini mushrooms, and hazelnuts. The legumes and nuts are sources of cholesterol-lowering fiber.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- Bring lentils, stock, 1 3/4 cups water, onion, thyme, bay leaf, salt, and pepper to a boil in a medium saucepan. Reduce heat; simmer, adding water as needed (about 1/2 cup at a time) to prevent lentils from drying out, until they are tender, about 30 minutes. Discard onion, thyme, and bay leaf; set lentils aside.
- Meanwhile, heat the oil in a large skillet over medium heat. Add shallots, and cook, stirring often, until golden, 10 to 12 minutes. Add mushrooms; cook until mushrooms have softened completely and shallots are deep-golden brown, 6 to 8 minutes. Add sherry, stirring to scrape up browned bits. Remove from heat.
- Reserve 2 heaping tablespoons of shallot mixture for garnish; refrigerate, covered, until ready to use. Process remaining shallot mixture, the lentils, and nuts in a food processor until coarsely combined. Transfer to a large bowl, and stir in the egg whites.
- Line a 5-by-10-inch loaf pan with plastic wrap, allowing 3 inches to hang over each long side. Spoon lentil mixture into pan, and fold plastic over top. Top with another loaf pan filled with heavy cans. Refrigerate 4 hours (or overnight).
- To serve, unwrap top, and invert onto a platter. Bring to room temperature. Garnish with reserved shallot mixture and thyme sprigs. Serve with crackers.
Nutrition Facts : Calories 256 g, Fiber 5 g, Protein 11 g, SaturatedFat 1 g, Sodium 364 g
MOCK CHOPPED LIVER
Mock chopped liver in this recipe is made out of lentils. This dish tastes just like the real thing without the cholesterol of real liver! Serve mounded on a platter with crackers.
Provided by MDHEARST
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 2h35m
Yield 4
Number Of Ingredients 7
Steps:
- Place water, lentils, and bouillon cubes in a pot. Cover pot and cook about 30 minutes or until tender. Drain well.
- Heat oil in skillet, saute onion until it becomes translucent.
- In an electric food processor, grind lentils, onions and walnuts until your desired consistency for the pate is reached. Season to taste with salt and pepper. Chill before serving.
Nutrition Facts : Calories 387.1 calories, Carbohydrate 36.5 g, Cholesterol 0.3 mg, Fat 21.4 g, Fiber 7.8 g, Protein 17.2 g, SaturatedFat 2.2 g, Sodium 581.4 mg, Sugar 2.4 g
WALNUT-LENTIL PATE
I was inspired to make this after both seeing a recipe on Mirj's blog, and trying a walnut-lentil pate at Angelica Kitchen. This is a completely vegan version. Regular paprika works too, but the smoked paprika really makes this zing! The long time the onions take is worth it.
Provided by the80srule
Categories < 4 Hours
Time 1h15m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Chop up the onions in a food processor. I like mine super-fine for this.
- Heat the oil in a large pan, and let the onions cook for a VERY long time, about an hour, until they're very brown.
- While the onions are cooking, cook the lentils. Lightly salt about a quart of water and soak the lentils for about 20-25 minutes until soft but not too soft.
- Grind the walnuts in a food processor until finely ground, but not hard enough to make the oils separate.
- Add the onions, and all the olive oil they sauteed inches Pulse a few times.
- Add the lentils and sea salt, pepper, and paprika and pulse until desired consistency is reached.
- Serve with rice crackers, celery, and carrot sticks or other goodies good for dipping.
Nutrition Facts : Calories 433.7, Fat 21.8, SaturatedFat 2.4, Sodium 155, Carbohydrate 46.1, Fiber 18.8, Sugar 7.9, Protein 17.4
LENTIL WALNUT PATE
Make and share this Lentil Walnut Pate recipe from Food.com.
Provided by The Hungry Vegan
Categories Lentil
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients except vegetable broth, smoked paprika and sea salt in blender or food processor.
- Pulse until smooth. Add vegetable broth as needed for texture.
- Place in serving bowl. Sprinkle smoked paprika and coarse sea salt on top.
Nutrition Facts : Calories 366.1, Fat 14.1, SaturatedFat 1.4, Sodium 339.7, Carbohydrate 42.3, Fiber 21.1, Sugar 2, Protein 20.3
WALNUT AND LENTIL PATE
I found this recipe on the safe.org.nz site and found it too dry - the addition of low fat cream cheese made it just what I wanted - I take it to work to spread on toasted bagels for lunch. I use two 400g tins of lentils, rinsed and drained. I guess it could be made vegan by swapping the cheese for tofu.
Provided by Moyni
Categories Spreads
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Toast the walnuts in a small frying pan for a couple of minutes.
- Put in food processor or blender and whizz briefly to chop.
- Add cheesse, lentils, garlic, oil, lemon juice and soy sauce.
- Blend until smooth as you want.
- Taste and season.
- Refrigerate.
Nutrition Facts : Calories 249.1, Fat 15.8, SaturatedFat 4.7, Cholesterol 19, Sodium 143.6, Carbohydrate 18.1, Fiber 6.8, Sugar 1.8, Protein 11.2
More about "walnut and lentil pate recipes"
VEGAN PATé - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
WALNUT AND LENTIL BOLOGNESE | THE MODERN PROPER
From themodernproper.com
WARM WALNUT LENTIL PâTé RECIPE | GOOP
From goop.com
CALIFORNIA WALNUT, LENTIL AND MUSHROOM PATE
From walnuts.org
LENTIL WALNUT PATE - TASTY SIMPLY VEGAN
From tastysimplyvegan.com
Servings 4Total Time 10 minsCategory Snack
MUSHROOM, WALNUT AND LENTIL PâTé - THE PLANT BASED DAD
From theplantbaseddad.com
VEGAN MUSHROOM PâTé WITH WALNUTS AND THYME RECIPE - WELL …
From wellvegan.com
MUSHROOM, LENTIL AND WALNUT PATE RECIPE - CHEFSHOP
From chefshop.com
VEGAN LENTIL PâTé RECIPE WITH GARLIC AND ONIONS - THE SPRUCE EATS
From thespruceeats.com
VEGAN MUSHROOM PATE RECIPE WITH WALNUTS & THYME - LETTUCE …
From lettucevegout.com
LENTIL AND WALNUT PâTé RECIPE | PCC COMMUNITY MARKETS
From pccmarkets.com
RECIPE: LENTIL-WALNUT SPREAD | WHOLE FOODS MARKET
From wholefoodsmarket.com
LENTIL WALNUT-CASHEW PATE — PARTY IN MOUTH | DELICIOUS
From partyinmouth.com
RECIPE: LENTIL WALNUT PATE STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
VEGAN WALNUT PATE - FAUX GRAS • VEGGIE SOCIETY
From veggiesociety.com
HEALTHY LENTIL WALNUT PâTé - A SIDE OF SWEET
From asideofsweet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love