If you are protein-obsessed, you will love this dish. The terrine is rich in plant proteins thanks to lentils, cashews and walnuts. The dried dates and pumpkin seeds in the crust sweeten it a bit, making it more kid-friendly. I cook the lentils in the morning and allow them to cool. I make the pâté in the evening so it is all ready to serve for breakfast the next morning.
adapted from Kathy Patalsky; makes 12-16 servings
INgredients
1 1/2 cups cooked lentils, rinsed and drained
2 cups raw cashews, soaked in hot water, and drained (note: measure the nuts after soaking)
1 1/4 cups raw walnuts, soaked, as above
1 1/2 – 2 cups of water
1/3 cup nutritional yeast
3/4 tsp Himalayan pink salt – or any medium to coarse sea salt
3/4 tsp whole black peppercorns
2 Tbsp extra virgin olive oil
1/4 cup fresh lemon
For the Crust (use half of each ingredient for base and half for top):
3 Tbsp raw pumpkin seeds
2 Tbsp nutritional yeast
1 teaspoon coarse sea salt
1 1/2 teaspoons red pepper flakes
1 1/2 teaspoons oregano (raw or dried)
2 teaspoons ground fennel seed
1 teaspoon pepperoncino (dried Italian hot pepper)
5 dried dates, chopped into small pieces
1/2 teaspoon cayenne pepper (optional, if you like it hot)
Loaf of fresh crusty bread, sliced or whole grain crackers
Bunch of radishes
Fresh basil leaves and pea shoots, for garnish
Note: you will need a loaf pan
Process
Preheat oven to 350°F.
Place the cashews in one bowl and the walnuts in another. Add very hot tap water to each. Be sure to keep the nuts in separate bowls, and it is best to use glass prep bowls if possible. Allow them to soak for about twenty minutes. Drain the water, rinse and place the nuts in a high speed blender along with the rinsed cooked lentils, pink sea salt, nutritional yeast, peppercorns, olive oil and lemon juice. Also add 1 cup water.
Blend in a high speed blender or food processor. This takes about 3-5 minutes. If needed, gradually add another 1/2 cup water. Blend until smooth.
Line the bottom of the loaf pan with half of the herbs and spices; this creates the bottom crust.
Pour the blended lentil mixture over the bottom crust in the pan.
Add another top layer of herbs, spices and seeds like the one on the bottom.
Place the pan in the 350°F preheated oven. Bake for ten minutes then turn the oven down to 250°F. Bake at this lower temperature for two hours.
Remove loaf pan from oven and cool.
Serve slices or half slices warm or chilled, on fresh bread, crackers (best to use softer crackers for breakfast) or on veggies like cut carrots or radishes. Garnish with a basil leaf.
Remove the terrine from the loaf pan and place in fridge to store. It will keep in the fridge for up to about 3 days.
©Nancy Wolfson-Moche 2015
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