Vegan Mushroom Lentil Pâté Food

VEGAN MUSHROOM LENTIL PâTé

Steps:

• Heat a large nonstick skillet (I use this one) over medium high heat. When hot, add mushrooms, garlic, and dried thyme. Let cook, uncovered, for 10 minutes, stirring every 2-3 minutes.
• It shouldn't stick too much since mushrooms release their own liquid, but use the reduced sodium soy sauce / tamari and water mixture to deglaze the pan once while cooking. (Deglaze just means when you pour a little liquid on the pan and stir it around so that all the flavor that's sticking to the bottom of the pan just goes back onto the food.)
• When cooked, drain off any remaining liquid and add to a food processor or blender with remaining ingredients.
• Process or blend until smooth.
• Pack into whatever container you'd like your Pâté to take the shape of. Really pack it in there, pushing it down and smoothing it with a spatula. I've had best results with ceramic and silicone containers as the mould, but glass has worked for me too (just a little bit more finessing to get it out). I have not tried this with a plastic container but it would probably be fine, maybe just requiring that extra bit of effort to release.
• Cover and refrigerate for at least 2-3 hours or overnight.
• To release the mushroom Pâté, run a butter knife around the edges, place a plate upside down on top of the open container and flip like a cake onto a cooling rack. You may have to wiggle it a little or hit the bottom of the container a few times. You should hear it slide out.
• Clean up the edges if you need to and decorate the top with extra herbs and spices if you wish.
• Serve chilled with crackers or toasted slices of a baguette. Enjoy!
• Refrigerate leftovers in an airtight container for up to 5 days. Can freeze if needed, thaw overnight in the fridge.

CREAMY VEGAN MUSHROOM PâTé

Steps:

• Heat the oil in a frying pan over a high heat, and fry the mushrooms for 15-20 mins until very soft, and any liquid that's been released has evaporated. Stir in the garlic, 1 tbsp thyme leaves, 1 tsp sea salt and a good grinding of black pepper, and cook for 3 mins more. Leave to cool slightly.
• Transfer the mushroom mixture to a food processor and blitz to a thick paste. Add 100ml soya cream, then blitz again until smooth and creamy, scraping down the sides as you go. You may need to add up to 50ml more cream. Season to taste, then spoon into a serving dish or bowl and smooth the top with the back of a spoon. Drizzle over enough olive oil to coat the top of the pâté - it should be just enough to stop it drying out. Cover and chill for 2 hrs until firm. Will keep in the fridge for up to 24 hrs.
• To make the walnuts, put the sugar in a medium heavy-based frying pan with 1 tsp water, and stir to dissolve. Bring to a medium-high heat and bubble for 10 mins without stirring until the sugar has melted and turned into a golden caramel. Stir in the nuts, 2 tsp thyme leaves and a pinch of sea salt, then tip onto a baking tray lined with baking parchment and leave to cool. Once cool and set, bash or break into chunks.
• To serve, spread the pâté over the sourdough toast, then cut into bite-sized squares. Top with dollops of chutney and the candied walnuts.

RED LENTIL PATE

Steps:

• Wash lentils quickly, drain, and place the lentils in a 3-4 quart saucepan.
• Add the water or stock, bring to a boil, reduce heat to medium, and simmer, covered, for 20 minutes.
• Chop the onions and the garlic very finely.
• In a large skillet, heat the oil.
• Add the garlic, onions, and herbs and saute over medium heat, stirring constantly, for about 10 minutes, or until the onions and garlic are browned and fragrant.
• Oil a 9-inch shallow baking pan or loaf pan and sprinkle with half the bread crumbs, completely coating the inside of the pan.
• Preheat the oven to 375°F.
• Chop the parsley finely.
• When the lentils are done, stir them thoroughly to mash, add the onion mixture, bread crumbs, and parsley.
• Season to taste with sea salt, vinegar, and pepper.
• Pour the lentil mixture into the prepared pan and bake for about 20 to 30 minutes, or until set.
• Allow to cool to room temperature before slicing.
• Enjoy!

VEGAN LENTIL PATE (AKA FAUX GRAS)

Steps:

• Heat 1 tbsp of olive oil in a sauce pan over medium heat. Add the onions and garlic and sauté until soft. Add the lentils, bay leaf, and water, stir, and bring to a boil. Cook for 10-20 minutes, until the lentils are tender, then drain.
• Grind the cashews in the food processor until they resemble a coarse meal.
• Pour the lentils and onions into the food processor. Remove the bay leaf. Cover and begin to puree, slowly adding the vinegar, remaining olive oil, tarragon, salt and pepper. If the mixture seems too dry or thick, add a little more olive oil, and taste to adjust seasonings.
• Scrape the contents of the mixer into a Tupperware container and chill for at least 2 hours.

MUSHROOM-LENTIL PATE

Steps:

• Cover the lentils with an inch of water in a small, heavy saucepan over medium-high heat. Bring almost to a boil, then reduce the heat to low and cook until tender, about 20 minutes, adjusting the heat so the water is barely bubbling. Remove from the heat, stir in the thyme sprigs and 1/4 teaspoon salt, then cover and let sit for at least 30 minutes.
• Heat a large, heavy skillet over medium heat until warm. Add 1 1/2 tablespoons of the oil, the onion and 1/4 teaspoon of the salt, and cook until translucent, 7 or 8 minutes. Add the garlic and cook a few minutes longer. Add the mushrooms and 1/4 teaspoon of the salt, toss to coat with the onions, cover partly and cook until the mushrooms have released their liquid, about 10 minutes. Uncover and cook until most of the remaining liquid evaporates. Add the sherry and cook until it just glosses the bottom of the pan, about 1 minute. Cover the skillet and remove it from the heat.
• Pulse the pecans in the bowl of a food processor until they are finely ground. Add the onion-mushroom mixture and process until just combined. Drain the lentils, reserving the cooking liquid for another use, if desired, and add them to the food processor along with the remaining 1 1/2 tablespoons of oil, the remaining 1/4 teaspoon of the salt and the pepper. Process until smooth, 2 to 3 minutes. Add the vinegar and pulse just until combined. It should be about the consistency of peanut butter.
• The pate can be served in a bowl immediately, garnished with additional thyme, if desired. It can also be molded. Transfer the pate into a small loaf pan or bowl lined with plastic wrap and refrigerate for at least an hour. When ready to serve, unmold the pate onto a serving plate and remove the plastic wrap. Garnish with additional thyme, if desired.