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Category: gluten free

Lentil Mushroom Pate

Lentil Mushroom Pate

Looking for an interesting appetizer for the Canadian Lentils contest I wanted to do something very different.  The earthiness of mushrooms seemed like a natural paring with lentils, some shallots garlic and thyme with a hit of lemon was the perfect balance  It felt like a winner! A quintessential example of umami.

Lentil Mushroom Pate

boiling water

2 cups of dried mushrooms

3/4 pound of white button mushrooms

4 tablespoons of butter

4 shallots, minced

4 cloves of garlic, minced

1 teaspoons of fresh thyme, minced

3/4 cup of cream cheese, softened

1/2 cup of green lentil puree

2 tablespoons of whipping cream

1 tablespoon of fresh parsley, minced

1/2 teaspoon of lemon juice

 

Place the dried mushrooms in a bowl and cover with boiling water. Let soften for 15 minutes, Drain through a coffee filter lined mesh strainer reserving liquid. For this recipe I used dried porcini, oyster, shiitake and yellow bolete mushrooms.


Dried mushrooms for Letilo Mushroom Pate on Nutmeg Disrupted

Pulse all the mushrooms in a food processor until finely chopped.

Chopped mushrooms for Lenil Mushroom Pate on Nutmeg Disrupted

In  a large skillet melt the butter over medium heat. Add the shallots and 1/2 teaspoon of salt, cook until shallots are soft. Add the garlic and thyme and cook for a few minutes.


Shallots garlic and thyme for Lentil Mushroom Pate on Nutmeg Disrupted

Now add the mushrooms and sauté until they begin to brown.  Add 1/2 cup of the reserved mushroom water and cook off until it is evaporated. Take off the heat and add the lentils, cream cheese, whipping cream, parsley and lemon juice. Season with salt and pepper. Place in a bowl lined with plastic wrap with enough to cover the surface. Refrigerate a few hours until firm.


Lenil Mushroom Pate on Nutmeg Disrupted

Allow to warm to room temperature to serve. Sprinkle with a bit of fresh thyme.

Great with a nice crusty baguette.

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Spicy Roasted Chickpeas.

Spicy Roasted Chickpeas.

When I am looking for a snack, I usually crave something salty.  And though I do love chips and popcorn, my 2 snacking weaknesses I know I can not indulge in those things daily. Well I could but…..

So looking for something healthy to snack on I hit the world wide web.

I came across some recipes for roasted chickpeas.

ewwwww chickpeas. Those nasty hard yellow things my auntie would put in her salads.

My memories of chickpeas were not ones of love.

But tastes change and I had to give them a second chance.

Who knew?

Have I told you about my chickpea addiction?

Between the roasted chickpeas and the hummus it has become one of the most consumed legume in my home.

I like using canned chickpeas but you can buy them dry and soak them to make them tender.  They are very inexpensive and quite versatile. Pick some up today!

Roasted Chickpeas

2 cans of chickpeas

3 -4 tablespoons of vegatable oil

salt

pepper

cayenne

garlic powder

celery salt

Place the chickpeas in a colander and rise well. Shake well to remove as much water as possible.

chickpeas

Place into a large bowl and drizzle with oil. Season well with the spices above and feel free to add others that you enjoy to the mix. Use as much or as little as you would like though do be cautious with the cayenne, it can go from mildly warm to on fire when you use to much.

 

seasoned chickpeas

Pour onto a foil lined cookie sheet.

Roast at 450 degrees for up to 45 minutes. Stir every 15 minutes.

I like to finish them with a nice pinch of sea salt.

 

spicy roasted chickpeas

 

 

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Pumpkin Peanut Butter Oatmeal Bars

Pumpkin Peanut Butter Oatmeal Bars

Just the name alone Pumpkin Peanut Butter Oatmeal bars, where can you go wrong.

More like where can you go right!

When I seen the Tweet Tuesday afternoon I immediately walked over and hit 350 on the oven.

This little gem comes from Averie over at Love Veggies and Yoga.

It is a fantastic recipe with many different variations, using more or less of what you enjoy the most.

For the first batch I use the main recipes and I added a 1/4 cup of dark chocolate mini chocolate chips and a 1/4 cup of regular sized butterscotch chips.

It turned out quite light and soft. A very tender bar. If it had cooked it a few minutes longer with would be more firm, I was just cautious to not over cook it and have it too hard or dry.

The addition of the chips was nice but I think for the second batch I will go with the main recipe plus raisins and a touch more cinnamon.

I like a bit more chew to my bars and the raisins will add just the bite I am looking for.

Plus, omitting the chocolate chips will also result in a firmer bar. I also used one cup of white sugar in the first batch as I just ran out of brown.

For the second batch I used one cup of brown sugar and a half cup of raisins.
I really enjoy it without all the chocolate chips. It is a touch more firm and has that granola bar flavor, which I espically enjoy!

Which ever variation you try, it will be hard to stop at just one! And before I forget to mention, these are gluten free!

From love veggies and yoga:

Pumpkin Peanut Butter Oatmeal Bars

1/2 cup peanut butter

1 cup pumpkin puree

2 cups oats – whole rolled, not quick cooking

1 cup brown sugar – packed

1/2 cup white sugar

1 tbsp pumpkin pie spice – reduce/increase to taste

1 tsp cinnamon – reduce/increase to taste

1 tbsp vanilla extract

options: raisins, chocolate,whiite, peanutbutter or butterscotch chips.  Up to a half cup.

 

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