About the Recipe
I haven’t eaten so much Pâté when I was a carnist as much as I eat it now, as a vegan! There are two reasons for this. First, the obvious one, it’s delicious! Second, I try to stick to Dr Gregor’s daily dozen and have lentils at least once a day. And this recipe ticks that box.
Also, it’s really easy and quick to make and it can keep up to 3 weeks in the fridge.
The recipe itself is a creation by one of my favourite Polish Vegan Bloggers – Marta Dymek, from the book: Jadłonomia.
Thank you Marta – hope the book will be translated into English soon!
Ingredients
200g Cooked green or brown lentils
100g Cooked Pearl Barley (or kasza jaglana / perlowa)*
3 Cucumbers in Brine (these are NOT gherkins in vinegar!!)**
1 Onion
3 Garlic cloves
100ml Coconut Oil + a bit more
3 tbsp. Soy sauce
1 tsp. Allspice
2 Bay leaves
1 tsp. Marjoram
½ tsp. Cumin
Salt & Pepper to taste
Preparation
Preheat the oven to 180°C.
Peel and roughly chop the onions, add to a frying pan with the coconut oil and then fry on a high heat for 3-5 minutes, constantly stirring, until golden. Turn down the heat, add garlic (peeled and pressed), bay leaves & allspice and cook for another 2 min. Stir - don’t let it burn! Once done, discard the bay leaves.
Place the fried onions, lentils, pearl barley, 100ml coconut oil, soy sauce and the rest of the spices into a blender and blitz until it becomes smooth. Add salt & pepper.
Stir in gently the finely chopped cucumbers.
Transfer the mixture into a rectangular non-stick loaf tin. Bake for 40-45 min.
Cool it in the tin over night and serve the next day on a piece of fresh sourdough bread!