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Prep
Difficulty
Easy
Time
Estimate
45 mins
Soak the lentils to save time cooking. Make the crackers first or even ahead as they will last a couple of weeks. Simmer the lentils, saute the onions and prepare the cauliflower. Blend up the lentils for the pate. While the cauliflower steams, prepare the salad. Puree the cauliflower and serve while steamy hot.
Fresh herbs peek out through the almonds in little bursts of flavor. Almond meal or almond flour will both work for these quick, protein dense little crackers. These are inspired by Elana’s Pantry’s gorgeous almond crackers.
Mushrooms, onions, + lentils are blended up into the creamiest pate-ness… you will never miss the liver! Or if you are not a liver lover, you will appreciate this meatless spread of goodness.
There is an elegance in this soup that makes it taste richer and more divine then its humble ingredients are capable of doing on their own. While this is lovely vegan with a “no-chicken” broth base and flavorful olive oil, using a rich broth made from leftover turkey or chicken bones is just a bit more spectacular. We also used rendered chicken fat, but butter would be heavenly too.
The dressing is simple and therefore best if using the highest quality ingredients. Freshly ground black pepper and a fruity extra-virgin olive oil will make this salad incredible as you can taste each flavor.
