Go decidedly posh next snack time by whipping up a vegan paté served with Olive Oil & Cracked Black Pepper REAL THIN Crackers.
¾ cup dry lentils (or one 14oz can drained)
¾ cup raw walnuts
2 tsp olive oil
2 shallots, minced
2 cloves of garlic, minced
2 cups sliced mushrooms (any variety)
1 tbsp fresh parsley, minced
1 tbsp fresh thyme, minced
1 tsp fresh rosemary, minced (optional)
2 tsp lemon juice
2 tsp tamari (or ½ tsp salt)
1 tbsp white miso (optional, but increase salt/tamari if omitted)
Salt and pepper to taste
Place rinsed lentils in a pan. Fill with water 1-2 inches above the lentils. Add a pinch of salt and boil on medium-high for 22-25 minutes until done, but not mushy. Drain and add to the bowl of a food processor. Toast the walnuts in a large dry skillet until brown on the edges, being careful to shake the pan to avoid burning. Place walnuts in the food processor with the lentils. Using the same skillet, heat the oil and sauté the shallots and garlic until soft and translucent. Add the mushrooms and herbs. Cook until the mushrooms have reduced in volume and are completely cooked through. Remove from heat. Add the lemon juice, tamari and miso, stirring to combine. Add the mushroom mixture to the food processor. Pulse until the desired consistency is achieved. Season with salt and pepper to taste. If paté is too thick, add a splash of water or vegetable stock to thin it out. If thin, add a few more toasted walnuts. Serve with Olive Oil & Cracked Black Pepper REAL THIN Crackers.