I sort of plagiarized this recipe for the Equinox potluck. This simple pate turned out surprisingly, satisfyingly savory, and everyone ate it up. As with most raw foods, there is a little pre-recipe prep but nothing onerous. You will need sprouted lentils (2 or 3 day sprouts) and some soaked walnuts. You may have noticed White balsamic vinegar is making a lot of appearances lately. I find it nicely sweet and complex, and more subtle than the red balsamic. Just the thing to soften and round out these earthy flavors.
Raw Walnut, Lentil, and Mushroom Pate
Soak one cup of walnuts 4 hours, or overnight. They'll swell to roughly 1 1/2 cups.
6 good sized raw baby bellas
1 heaping cup lentil sprouts
2 cloves garlic
2 tablespoons of kalamata olive spread, or about 1/4 cup pitted kalamatas
Fresh herbs such as celery leaves, parsley, thyme, or basil
1/2 small onion
a little olive oil
a little white balsamic
celtic sea salt, to taste
black pepper
about 1/4 of a nutmeg, freshly grated
1/2 cup nutritional yeast
Grind everything in a food processor. Once the pate is smooth, sprinkle and blend in the nutritional yeast to help bind and thicken. It's delicious right away, but the flavor & texture will deepen if you have time to let the pate get to know itself a few hours or overnight.
No comments:
Post a Comment