Thursday, December 30, 2010

Lentil Walnut Paté

Lentil-walnut paté

1 cup green lentils.
Boil until soft (approx. 20 minutes) then rinse and drain.
In food processor:
1 cup raw walnuts
Cooked, rinsed and drained lentils
2 tsp olive oil
1 medium onion, chopped
1/3 cup vegan mayonnaise (Earth Island Veganaise, organic)

Purée 30 seconds for a smooth spread.
Transfer to a bowl and refrigerate until serving as a spread on bread, or a tortilla with greens or sprouts or on crackers as a nibbler.

This is a recipe that freezes well. I like to store it in 1 cup mason jars and pull them out when needed. It is a great thing to bring to a shared supper when you are invited out.

We make spreads up ahead (hummus, paté, etc) and keep them in the freezer. They are fast and easy when we need them.

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