We’re happy to share the first of a trio of favorite recipes for delicious spreads accompanied by our tasty crackers. They are simple to prepare for lunch or dinner, and they also pair nicely with a crudités platter. The crackers are nutrient dense and are delightful on their own as well. The first recipe in the series is Lentil and Walnut Pâté.
Lentil and Walnut Pâté Ingredients
- 1 cup lightly toasted walnuts
- 1 cup black lentils, cooked with 2 teaspoons salt
- ½ cup diced onion
- 1 Tablespoon olive oil
- 1 Tablespoon tamari
- 1 Tablespoon lemon juice
- ½ teaspoon thyme
- 1 teaspoon red wine vinegar
Seed and Veggie Crackers Ingedients
- ½ cup flax seeds
- ¼ cup sesame seeds
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- 1 Tablespoon arrowroot powder
- 1 Tablespoon nutritional yeast
- ½ teaspoon salt
- 1 cup boiling water
- 1 cup finely grated carrot
- ¼ teaspoon neutral oil (for the parchment paper)
Instructions
Lentil and Walnut Pâté Directions
Bring 4 cups of water with 2 teaspoons of salt to a boil. Add lentils and cook for approximately 20 minutes or until tender. Drain and set aside.
Sauté onions in olive oil over medium heat until translucent.
In a high-speed blender on a low setting slowly, break down the walnut pieces until a crumbly texture.
Add sautéed onion, tamari, lemon juice, and thyme, and blend on medium until creamy. If this isn’t coming together nicely, you can add a little water 1Tablespoon at a time.
Add lentils and pulse until you achieve desired consistency. Just pulsing will leave you with a pâté that has a little more texture, or blend on high, if you want something creamier.
At the very end, finish with red wine vinegar and taste for salt.
Seed and Veggie Crackers Directions
In a medium bowl, thoroughly mix all dry ingredients and slowly incorporate the water.
Let sit for 30 minutes. Everything will come together into a batter-like consistency.
Stir in the carrot to evenly distribute.
Transfer the seed mixture onto a lightly oiled parchment-lined baking sheet.
Using a spatula, evenly spread out the mixture to a ¼-inch thick sheet. This will be approximately 8 x 10 inches.
Bake at 200 degrees for 2 hours.
Let cool then break into large pieces. These will store at room temperature in an airtight container for up to a week.