Guest guest Posted December 28, 2005 Report Share Posted December 28, 2005 Erin would you share your lentil pate recipe? I find making the avocado pie from the files or a baked ziti will usually satisfy everyone. Sometimes a certain crowd attending a funtion will almost all have the same tastes and are drawn towards the seafood, or maybe snacks or quiche or pasta dishes. Have you ever noticed that? Isis (that's trying to plan her New Years menu) Photos Ring in the New Year with Photo Calendars. Add photos, events, holidays, whatever. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2005 Report Share Posted December 28, 2005 , isis <isisdarkshade> wrote: > > Erin would you share your lentil pate recipe Sure. It comes from one of my all-time favorite cookbooks, A Celebration Of Wellness, by James Levin, M.D. and Natalie Cederquist. It is a bare-bones vegan cookbook which beautifully matches my own take on food: simple, fresh, low-fat recipes where seasoning does the dirty work. Lentil Pate 2 Tbl " lite " soy sauce (I left this out) 1 Tbl olive oil 1 Tbl lemon juice 1 1/4 C onions, finely minced 1 1/2 C lentils, dry 3 1/2 C water 3 Tbl nutritional yeast flakes (I used powder) 1 1/2 tsp basil 1/4 tsp sage (they give asofetida as a sub) 1 tsp curry powder 1 tsp cumin 1 tsp garlic, minced (I used more!) 1/4 tsp freshly ground black pepper 1) Using first three liquids, saute onions a couple minutes on low 2) Add spices, combine 3) Add lentils and water 4) Bring to a boil then reduce heat and simmer for about 45 min 5) Blend into a thick " porridge " with a stick blender 6) to lightly oiled bread pan and chill at least three hours, preferably overnight to set 7) Unmold by inverting onto a plate 8) Garnish with parsley or tomato slices You might also want to set crackers and knife or tortilla chips nearby, so people know what the heck to do with it! Note: These instructions are not exactly those of the book, but rather how I made it. The book suggested grinding the lentils before cooking. They added the resulting powder with the spices and slowly incorporated the water a cup at a time, whisking to prevent lumps. I think blending after is probably easier. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2005 Report Share Posted December 28, 2005 This sounds really good, Erin, and straightforward to make. What kind of lentils would you use? Christie -- " cronzen " <truepatriot@m...> wrote: > Sure. It comes from one of my all-time favorite cookbooks, > A Celebration Of Wellness, by James Levin, M.D. and Natalie > Cederquist. > > It is a bare-bones vegan cookbook which beautifully matches > my own take on food: simple, fresh, low-fat recipes where > seasoning does the dirty work. > > > Lentil Pate > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2005 Report Share Posted December 28, 2005 I used red lentils. It's funny, it ends up greenish-brown in color after cooking. -Erin , " christie_0131 " <christie0131@g...> wrote: > > This sounds really good, Erin, and straightforward to make. What kind > of lentils would you use? > Christie > > -- " cronzen " <truepatriot@m...> wrote: > > Sure. It comes from one of my all-time favorite cookbooks, > > A Celebration Of Wellness, by James Levin, M.D. and Natalie > > Cederquist. > > > > It is a bare-bones vegan cookbook which beautifully matches > > my own take on food: simple, fresh, low-fat recipes where > > seasoning does the dirty work. > > > > > > Lentil Pate > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.