A couple of weeks ago our college hosted a walnut competition in partnership with California walnuts. The idea was to create a recipe that uses walnuts in almost every element, but is also very innovative and different from the recipes out there. So I came up with a Walnut and Lentil Pate. The look and texture is exactly like a liver pate however, it is completely vegan. No dairy or meat.
The recipe is quite easy however takes a little time since it needs to passed through a seive to achieve the right consistency.
For the pate:
- Olive oil
- An onion
- A couple of bay leaves
- A handful of walnuts
- Half a cup of golden gram lentils
- Soy sauce
- Lemon juice
For the lavash:
- Olive oil
- Whole wheat flour
- Crushed walnuts
To start off, wash the lentils thoroughly and soak them overnight in water. Cook in a pan with a lid for about 15 minutes, till completely done. Strain the lentils, keeping the water in a separate bowl.
Heat olive oil in a pan. Add chopped onion and bay leaf and sweat for a few minutes. Season with salt and pepper and set aside, discarding the bay leaf.
Toast the walnuts in the oven at 200C for 5-8 minutes and then leave to cool.
Add the cooked lentils, walnuts, onions, soy, lemon juice, brandy, olive oil, seasoning and a bit of the water the lentils were boiled in to a blender.
I would recommend doing it in batches so that its easier to blend as well as pass through a sieve. You also may need to run it through the blender a couple of times to break down as much of the graininess as possible.
Serve the pate in a bowl, topped with some paprika and chives.
For the lavash in a bowl add the flour, salt, pepper, cut chives and paprika. Add only a little oil and water to the flour and begin bringing it together with your fingers.
Knead the flour till it comes together and forms a firm smooth dough.
Roll the dough onto a flat surface and using a wheel cutter, cut out long thin triangles.
Place the triangles on a lightly oiled baking tray and sprinkle with crushed walnuts.
Bake in the oven for 8-10 minutes at 200C or till lightly brown.
Serve when cool with the pate.