Meatless Monday: Lentil Pate with Cilantro

I did something really fun for class this weekend. I dressed up in costume and transformed my usual hands-on cooking class into an Alice in Wonderful tea party. One of my students suggested it and wanted to dress up and bring props for her birthday party. I happily agreed since I didn’t have a chance to do anything for Halloween and dressing up is fun!

The menu for the day was Lemon Lavender Scones, Fresh Fruit Skewers with Mint and Lemon Glaze, Cucumber Mint Tea Sandwiches, Lentil Walnut Crostini (which I share below), and organic tea of your choice. Everyone had a blast and enjoyed all the food. Here are some photos! All of these come from the birthday girl, Katia, and you can find more of her work at Sunshine and Caffeine.

Lentil Walnut Crostini

1 cup green lentils, washed and drained
3 cups filtered water or veggie broth
1 inch piece kombu
1/2 cup walnuts, washed and drained
1 tablespoon coriander
1 teaspoon cumin
2 tablespoons balsamic
1 tablespoon nutritional yeast (optional)
1 tablespoon tamari
1 teaspoon tahini
Cilantro or chives for garnish

Directions:
Add water lentils and kombu to a small pot and bring to a boil. Simmer covered for about 35 minutes stirring occasionally. If a lot of water remains drain lentils but save cooking liquid.

In a food processor blend the nuts until pulverized and no chunks remain (not quite a powder). Add cooked lentils and the rest of the ingredients except cilantro. Blend until smooth making sure to scrap down the edges of the bowl a few times to incorporate all the ingredients. If pate seems dry add a tablespoon or two of the cooking liquid.

Place lentil pate in a loaf pan bowl or decorative dish. Serve on a plater with toasted baguette slices or crackers. Garnish pate with cilantro or chives.