I came to this recipe after much trial and error... I think it is close to a very good Veggie Pate/Goo I had at a "Harmonic Conversion" in Santa Monica,
CA a few years back. My "harmonic" vibe has kind of worn off, but my Goo has developed a "harmonic" life of it's own! I use Scoops Tortilla chips. If you can't find Mizuna leaves, watercress can be subbed.
Combine water and lentils in saucepan and bring to a boil.
3
Lower temp to med. low and continue to simmer for approximately 15 minutes, or until lentils are soft then set aside.
4
In mixing bowl, put onions, garlic, and 2 Tbs. Balsamic vinegar and stir.
5
Add mushrooms and stir to combine all ingredients.
6
Put mushroom mix onto a baking sheet (with sides) and bake for 15 minutes. When done, cool slightly.
7
In food processor, combine lentils, mushroom mix, 2 Tbs. Balsamic vinegar, walnuts, basil, salt, pepper, and lemon juice.
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Process until smooth.
9
Add cubed bread bit by bit to incorporate into the Goo.
10
When cooled, spoon Goo into a gallon size zipper top type plastic bag. Cut a small bit off one of the corners and pipe the Goo into the tortilla scoop. Garnish with a light sprinkling of smoked paprika. (At this point the Goo is not very pretty but very tasty.) Lay a leaf of Mizuna across the Goo and a piece of the lemon. You don't want the lemon too big or thick or it will overpower the Goo!