Vegan Lentil Pate (Aka Faux Gras)
photo by tendollarwine
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
3 cups
ingredients
- 1 cup green lentil, picked-over and rinsed
- 1 sweet onion, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 4 cups water
- 1⁄2 cup cashews
- 2 tablespoons olive oil
- 1 teaspoon rice wine vinegar
- 1 -2 teaspoon dried tarragon
- salt and pepper
directions
- 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.
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Reviews
RECIPE SUBMITTED BY
tendollarwine
Milwaukee, WI
I've been vegan since February of 2005, and I was vegetarian for almost a year before that. I love cooking vegan food. People always ask me, "What do you eat?" or, "Doesn't being vegan make it harder to cook?" Nope! In fact, I've found that going vegan opened up a whole new world of cooking for me. I've tried ingredients I otherwise never would have heard of, and found vegan products that are even better than their non-vegan counterparts. I love creating new dishes and recipezaar has been a wealth of inspiration.
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