It’s not the most sophisticated of foods, but I’m sure many people would agree that the power of toast is one that cannot be compared to many other foods. Not only does it taste impeccable (well maybe a little OTT), but it really is so versatile. A blank canvas that can be utilised for powerful foods which shouldn’t be allowed to clash with other powerful foods.
Toast basically allows you to enjoy other ingredients to the max by complimenting their flavours and textures without overpowering them. One of my favourite toast toppings used to be pate with a bit of chutney, but since becoming vegan, those days are long gone.
I was sad about that, but whilst sulking about this, I decided I didn’t want this to be the end of pate in my life and so I reflected on what I loved most about it- a number of things actually: I could spread it on toast, eat it when I couldn’t be bothered to cook, have something to eat pickles and chutney with…I was so sure I could do this with pulses. Not hummus!
The sweetness from the apples, the crunch from the walnuts, the creamy texture of the lentils, the hit of sage- a great combination for the perfect vegan pate.
- 75g walnuts roughly chopped
- 600g cooked green or brown lentils
- 3 medium apples peeled and cut into small chunks
- 1 tbsp dried sage
- 1 tbsp maple syrup
- 60ml olive oil
- Salt to taste
- In a small saucepan with 2 tbsp water, cook the apples on a low heat for 10-15 minutes until tender.
- Mix all ingredients together (except apples and walnuts) until smooth and creamy but firm.
- Finally, fold in the apples and walnuts, form into a sausage shape and wrap in clingfilm.
- Refrigerate for at least 4 hours before serving.
I topped mine with some sliced caramelised apples before refrigerating for some food porn appeal.