Guest guest Posted February 13, 2006 Report Share Posted February 13, 2006 Right in the appetizer folder. I place all the recipes posted during the week in a older and make sure they are all filed by the weekend. Is this the recipe you were looking for? Donna 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. --- cronzen <truepatriot wrote: > Chupa, Have you tried all of these pates?! > > A while back I posted a recipe for lentil pate. > Maybe it was at theferal, but I have not found > it yet in either's recipe files. But, I recall > someone saying it had made it there. You may > have better luck. Anyway, thought I'd mention > it as a tried and true for those who like pate, > like yourself. > > > -Erin > > > > " I've been imitated so well, I've heard people copy my mistakes. " Source: Jimi Hendrix Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2006 Report Share Posted February 14, 2006 That's the one! Chupa, do give it a whirl. Thanks, -Erin , Donnalilacflower <thelilacflower wrote: > > Right in the appetizer folder. > I place all the recipes posted during the week in a > older and make sure they are all filed by the weekend. > Is this the recipe you were looking for? > Donna > > > > 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. > > > > > --- cronzen <truepatriot wrote: > > > Chupa, Have you tried all of these pates?! > > > > A while back I posted a recipe for lentil pate. > > Maybe it was at theferal, but I have not found > > it yet in either's recipe files. But, I recall > > someone saying it had made it there. You may > > have better luck. Anyway, thought I'd mention > > it as a tried and true for those who like pate, > > like yourself. > > > > > > -Erin Quote Link to comment Share on other sites More sharing options...
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