Lentil Pecan Paté (gluten-free, vegan)

This recipe makes a fabulous vegetable dip or cracker spread for a party buffet....or for a healthy, easy-to-pack lunch.

Ingredients
1 c. red lentils (or other kind of lentil)
2 c. water
bay leaf
1 onion, chopped
garlic, 1 chopped tbsp.
thyme, ½ tsp.
sage, ½ tsp.
umeboshi paste, 1 tsp.
light miso, 1 tbsp.
½ c. chopped toasted pecans (I prefer walnuts)

Directions

Cook 1 c. red lentils with 2 c. water and a bay leaf until very soft, 15-20 minutes (longer for larger lentils).

Meanwhile, slowly sauté a chopped onion in a tbsp. of olive oil until soft, sweet and light brown. Add 1 tbsp chopped garlic and ½ tsp. each dried thyme and sage. Cook another minute.

Cool everything, then puree together (or stir it up) with 2 tbsp wine, 1 tsp. umeboshi paste, 1tbsp. light miso, and ½ c. chopped toasted pecans.

Makes a fine appetizer served on thinly sliced apple, or as a vegetable dip for crudités.

As an entrée, it's delicious served hot on grilled Portobello mushrooms or half a roasted squash.

For patties: try adding ½ c. cooked quinoa, ½ c. gluten-free bread crumbs, 2 tbsp. sweet rice or other flour, ¼ c. ground, gluten-free oats

You may find the umeboshi paste and miso to be on the pricey side....keep in mind that they last a long time and can give delicious flavor to other legumes as well. You can find these at a food coop, health food store or Asian grocery.

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This recipe is from the Cafe Flora Cookbook, by Catherine Geier and Carol Brown, HP Trade, 2005.

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For more gluten-free recipes, visit the Gluten-Free Cookbook:

http://gfcookbook.gather.com/