LENTIL TOASTED WALNUT SPREAD WITH MISO AND PLUM VINEGAR SAUCE | VEGAN PATE |
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Ingredients:
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1 tbsp Plum Vinegar Sauce (acts as a perservative) or can use red wine vinegar, sugar, and salt
2 tbsp Miso and mix with 3 tbsp water
1 tbsp soy sauce
2 tbsp olive oils
1 med sized onion (cut and fried)
1/3 cup walnuts roasted
1/2 lb lentils (cooked in water it will become 1 lb 1/2 )
add some water to contents to make it a smooth consistency with the final spread
1 tbsp Mirine
1 tbsp shitake sauce or tamari sauce
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Cooking Lentils
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1. Rinse and soak lentils (soak can be up to 2hrs or overnight and a personal choice).
2. Cook lentils 1-2 hrs until lentils are soft.
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Instructions:
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Add all the contents into the blender/mixer and its ready to serve. It can be kept up to 1 week. Use it as a dip or with bread, flatbreads, pita, veggie sticks or wrap it in a green leaf!! Enjoy!
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