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Roasted Garlic Nut Paté
2022-11-29
https://www.metro.ca/userfiles/image/recipes/pate-noix-ail-roti-12031.jpg
PT10M
PT50M
PT2H00M
Preheat oven to 400°. Take the butter out of the refrigerator so that it can soften.Cut a slice about 5-7 mm (1/4 inch) off the top of the garlic head to expose the cloves. Place on a small sheet of aluminum foil, drizzle with 2 teaspoons of olive oil, then close foil. Place on a baking sheet and bake for 40 to 60 minutes, or until the garlic is soft and pureed (cooking time will vary depending on the age of the garlic, and it is recommended to check for doneness every 10 minutes after the first 40 minutes of cooking).Once the garlic is well roasted, let it temper for a few minutes and then remove the puree by squeezing the cloves with your fingers. Set aside.While the roasted garlic is cooking, prepare the other ingredients.Place walnuts and rinsed red lentils in a pot. Cover with water. Over medium-high heat, bring to a boil, then lower heat slightly and cook for 10 minutes, or until lentils are tender.Drain the nut and lentil mixture and rinse well. Transfer to a blender.Add oil, nutritional yeast, cornstarch, soy sauce, cider vinegar, thyme leaves, water and about half of the roasted garlic puree. Grind until smooth. Taste the mixture and add salt and pepper to taste.Transfer the mixture to a small saucepan. Whisking regularly, heat over medium heat for 3-4 minutes until thickened.Transfer to a serving container and let cool in the refrigerator.Meanwhile, add softened vegan butter and remaining roasted garlic puree. Whisk with a spoon to combine. Spread this mixture on top of the cooled pâté (if it is still warm, the butter will melt).Serve on crackers or bread.Can be stored for 4-5 days in the refrigerator. Freezing is not recommended.Source: Loounie
8
4
8
5
3
1 head of Garlic (whole bulb)
2 teaspoons (10 mL) Olive oil
1 cup (250 mL) Irresistibles Walnuts
1/4 cup (60 mL) red lentils, rinsed
Water for cooking
2 tablespoons (30 mL) Olive oil
2 tablespoons (30 mL) nutritional yeast flakes
2 tablespoons (30 mL) Cornstarch
1 tablespoon (15 mL) soy or tamari sauce
1 teaspoon (5 mL) apple cider vinegar or wine vinegar
5-6 Irresistibles small sprigs fresh thyme, leaves removed
1/2 cup (125 mL) Water
Salt and pepper to taste
3 tablespoons (45 mL) salted vegan butter, softened
Roasted Garlic Nut Paté
8
appetizers
0:10
Preparation
0:50
COOKING
2:00
TOTAL TIME
Ingredients
-
1
head of Garlic (whole bulb)
-
2 teaspoons
(10 mL)Olive oil
-
1 cup
(250 mL)Irresistibles Walnuts
-
1/4 cup
(60 mL)red lentils, rinsed
-
Water for cooking
-
2 tablespoons
(30 mL)Olive oil
-
2 tablespoons
(30 mL)nutritional yeast flakes
-
2 tablespoons
(30 mL)Cornstarch
-
1 tablespoon
(15 mL)soy or tamari sauce
-
1 teaspoon
(5 mL)apple cider vinegar or wine vinegar
-
5-6
Irresistibles small sprigs fresh thyme, leaves removed
-
1/2 cup
(125 mL)Water
-
Salt and pepper to taste
-
3 tablespoons
(45 mL)salted vegan butter, softened
Preparation
Preheat oven to 400°. Take the butter out of the refrigerator so that it can soften.
Cut a slice about 5-7 mm (1/4 inch) off the top of the garlic head to expose the cloves. Place on a small sheet of aluminum foil, drizzle with 2 teaspoons of olive oil, then close foil. Place on a baking sheet and bake for 40 to 60 minutes, or until the garlic is soft and pureed (cooking time will vary depending on the age of the garlic, and it is recommended to check for doneness every 10 minutes after the first 40 minutes of cooking).
Once the garlic is well roasted, let it temper for a few minutes and then remove the puree by squeezing the cloves with your fingers. Set aside.
While the roasted garlic is cooking, prepare the other ingredients.
Place walnuts and rinsed red lentils in a pot. Cover with water. Over medium-high heat, bring to a boil, then lower heat slightly and cook for 10 minutes, or until lentils are tender.
Drain the nut and lentil mixture and rinse well. Transfer to a blender.
Add oil, nutritional yeast, cornstarch, soy sauce, cider vinegar, thyme leaves, water and about half of the roasted garlic puree. Grind until smooth. Taste the mixture and add salt and pepper to taste.
Transfer the mixture to a small saucepan. Whisking regularly, heat over medium heat for 3-4 minutes until thickened.
Transfer to a serving container and let cool in the refrigerator.
Meanwhile, add softened vegan butter and remaining roasted garlic puree. Whisk with a spoon to combine. Spread this mixture on top of the cooled pâté (if it is still warm, the butter will melt).
Serve on crackers or bread.
Can be stored for 4-5 days in the refrigerator. Freezing is not recommended.
Source: Loounie
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
