California Walnut, Lentil and Mushroom Pate
Description
This vegan pate gets its flavor from walnuts, lentils, mushrooms and lots of fresh herbs.
Ingredients
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3 tablespoons extra virgin olive oil
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1 cup chopped onion
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15 crimini mushrooms, sliced (about 1 ½ cups)
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3 cloves garlic, minced
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2 cups cooked green lentils
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1 1/4 cups California walnuts, toasted
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2 tablespoons fresh lemon juice
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1 tablespoon coconut aminos
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1 tablespoon Cognac
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1/4 cup loosely packed Italian parsley
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1 tablespoon fresh thyme leaves, minced
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1 tablespoon fresh rosemary leaves
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1/4 teaspoon kosher or sea salt, or to taste
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Freshly ground pepper to taste
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Baguette slices and fresh crudite
PREPARATION
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Heat olive oil in a large skillet. Add onion and saute for 5 minutes or until softened. Add mushrooms and garlic and cook for 10 minutes more.
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Transfer to a food processor with lentils, walnuts, lemon juice, coconut aminos and Cognac. Process until finely pureed. Season with pepper.
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Add herbs and pulse to finely chop. Season with salt.
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Serve with baguette slices and fresh crudité.
NUTRITION
- Calories: 120 cal
- Total Fat: 8 g
- Saturated Fat: 1 g
- Polyunsaturated Fat: 3.962 g
- Monounsaturated Fat: 2.55 g
- Cholesterol: 0 mg
- Sodium: 20 mg
- Carbohydrates: 9 g
- Dietary Fiber: 3 g
- Total Sugars: <1 g
- Protein: 5 g
- Vitamin D: 2 mcg
- Calcium: 20 mg
- Iron: 1 mg