Heading out tonight for a rum tasting party and wanted to contribute something subtle to counter the amount of rum I’ll be ingesting 🤗 Off I went to the grocery store… So a bag of chicago mix popcorn will start, but I then found some pumpernickel, yum! But I’m not in the mood for the standard spinach dipping sauce tonight. Veggie pate experiment time! IT is chilling now in the fridge, but I think it’s gentle flavour will work tonight! I divided it into two blocks, so I’ll have more for other gatherings in the near future!
Lentil vegetable spread/pate 1 cup lentils, rinse and sort. Let drain. Into a sauce pan: 1 onion chopped finely 1 tablespoon olive oil 1 tsp curry powder 1 tsp garam masala Sauté on medium low heat until onions are translucent. Add lentils and enough water to cover by 2cm or so. Simmer on medium -low heat until lentils are pretty much cooked-about 20 minutes. Add: 2 carrots grated ½ cup grated cabbage Continue to cook until everything is tender. Another 10-15 minutes. Purée. You can use an immersion blender or food processor-it’s hot so be careful! Add: 1 tsp balsamic vinegar 1tsp maple syrup Salt and pepper to taste-any other spices that inspire you! Pour into a tray/pan lined with wax paper and chill. And that’s that!