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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
Simmer the lentils first. Knead the cracker dough. Roll the crackers out and bake. Once the crackers are done, finish up the pate. When the pate and crackers are ready to go, slice the ingredients for the salad and toss. Skip the blue cheese in the salad to make this lunch vegan. To take on the go, package each item separately.
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.
Just a hint of fennel and glistening flakes of kosher salt, liven up these simple whole wheat crackers, inspired by Heidi Swanson’s Olive Oil Crackers To make them crispy thin, use a pasta roller as she suggests, otherwise they are still tasty slightly thicker and cut into shapes or squares.
A maple dressing is drizzled over these fall inspired ingredients. Use the most beautiful apples you can find and pair it with your favorite blue cheese.
