Lentil Pecan Pâté (gf)
This pâté is a wonderful appetizer when served with crackers or crudités. You can also use it as a filling for sandwiches or wraps. We often teach this recipe in our “get your protein” class because the lentils and pecans are super high in protein, giving you a great energy boost! Many peeps have told us that this is a better version of, and closely resembles, chopped liver. Our dad loves this pâté and refers to it as our “mock choppy.” But in all honesty, we’ve never tasted the non-vegan version—nor have we come within about 10 feet of it. Pee-eww!
Serves 8-10
Ingredients
4 cups water
¾ cup dried green lentils
Dash sea salt, plus 1½ teaspoons
1 bay leaf
2 tablespoons neutral tasting high-heat oil, plus 1 tablespoon
1 large yellow onion, finely chopped
6-8 crimini mushrooms, diced
Dash finely ground black pepper, plus ½ teaspoon
½ cup toasted pecan pieces
¼ cup fresh lemon juice, or vegan white wine
4 sprigs fresh thyme, or 5-6 leaves fresh sage, finely chopped,
3 carrots and/or celery ribs, cut into sticks for crudités
1 package organic non-hydrogenated crackers (optional)
Directions
In a medium (4-quart) pot, add water, lentils, sea salt and bay leaf. Cover and bring to a boil over high heat. Turn heat to low and simmer, uncovered, for 20-25 minutes or until lentils are tender.
Meanwhile, in a large (6-quart) pot, add 2 tablespoons oil and sauté onion and mushrooms over medium heat until slightly browned. Sprinkle with a dash of sea salt and black pepper.
Add mushroom mixture and toasted pecans to a food processor, and set aside.
When lentils are cooked, drain and remove bay leaf. Add lentils to food processor with mushroom and pecan mixture. Add remaining sea salt, black pepper, lemon juice or white wine and either thyme or sage. Pulse together for about 30 seconds, or until well mixed. Using the feed tube, drizzle in additional oil. Pulse until smooth.
Transfer to a large bowl. Pâté will keep in refrigerator for up to 3 days.
When serving, spoon into a small bowl and place on a platter surrounded by crudités or optional crackers. Garnish with fresh herbs.
The Sporkie Scoop
FOR YOUR SMARTS Crimini mushrooms are baby portobellos! All types of mushrooms have been eaten for thousands of years. Ancient Egyptians thought that mushrooms made you immortal, and only the pharaohs were allowed to eat them!
FOR YOUR PARTS Lentils may be a legume, but they don’t have sulfur in them, so they won’t make you into a gas machine like other beans can!
Nachos with a Melty Cashew Cheese, Lemon Herb Sour Cream and Guacamole (gf)
These nachos are fun to make for a party and can feed a crowd in no time flat. And this cashew cheese is redic! It’s melty and gooey, and can firm up in the refrigerator IF you have leftovers (the chances of this are slim to none). For dramatic effect, pour the cheese on the chips while your guests are watching, and listen to them “ooh” and “aah.”
Serves 6-8
Cashew Cheese Ingredients
3 cups unsweetened almond or soymilk
¼ cup agar agar flakes
1½ cups cashews
1 teaspoon garlic powder
¾ teaspoon sea salt
¼ teaspoon smoky paprika
1 tablespoon light miso paste (non-barley)
¼ cup nutritional yeast flakes
2 teaspoons agave nectar
2 teaspoons neutral tasting oil
2 teaspoons fresh lemon juice
Lemon Herb Sour Cream Ingredients
1 cup vegan sour cream
2 tablespoons fresh lemon juice
1 teaspoon agave nectar
2 tablespoons fresh dill, finely chopped
½ teaspoon sea salt
½ teaspoon finely ground black pepper
Guacamole Ingredients
1 ripe avocado
2 tablespoons fresh lime juice (about ½ lime)
¼ teaspoon sea salt, plus to taste
¼ teaspoon finely ground black pepper
1 tablespoon red onion, finely chopped
Remaining Ingredients
1 (15-ounce) can pinto beans, rinsed
½ teaspoon sea salt
¼ teaspoon ground chipotle pepper
2 teaspoons neutral tasting oil
2 teaspoons red wine vinegar
1 large bag unsalted corn tortilla chips
4 scallions (green onions), sliced into thin rounds
10-12 black pitted olives, sliced into rounds
Directions
For the cashew cheese: Heat a medium (4-quart) pot.
