Here is a wonderful pâté, that you will enjoy time, and time again. The texture is close to real pâté, but without the cholesterol or cruelty. It is ideal for taking out to picnics, as a starter, or to round off a satisfying meal. It is perfect in sandwiches, and can be the basis of a light lunch, served with a fresh mixed salad of your choice. A great combination of flavours, which will be enjoyed by all. Great if you miss real pâté, and far more nutritious, as it’s rich in protein, fibre and vitamins. Let me know how it goes, and remember to adjust salt to suit your personal needs.
1 cup pre-cooked puy french lentils (don’t overcook them)
2 cups porcini mushrooms, chopped and fried until cooked
3 cloves garlic
1 pre-cooked beetroot
salt to taste
2 Tbsp sherry
1 Tbsp cognac
a pinch or two of dried sage, or fresh if you wish
1 slice of dried bread, or for a gluten free option, ¼ cup roasted hazelnuts
- In a food processor, process the garlic, then add half the lentils (set aside the other half), then add the remaining ingredients, and process until smooth but don’t over-process.
- Now add the remaining lentils, and process for a few seconds, just to incorporate them, but be sure to leave the mixture with a little bit of texture. The result should be a thick spread.
- Pour a little oil on top, garnish with more sage, and refrigerate overnight for best results.
- Enjoy !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010