Vegetarian or vegan pâtés, unlike traditional meat-based terrines, require minimal cooking and are incredibly easy to make. A food processor or high quality blender is essential but there is no molding or baking involved in most cases. Mushroom is a common base in many recipes since it mimics the look and texture of traditional pâtés. Some versions feature white beans or lentils as the starring ingredient in combination with roasted vegetables. Pâtés are typically served on crackers or crisp breads but also make exceptional sandwich spreads. Packing weekday lunches couldn't be easier if you plan properly and stock a couple of different versions in the fridge. I love this recipe and I hope you will try it.
1 cup pecans
3/4 lb mushrooms (cremini if possible), stemmed and sliced
1/4 cup diced sweet onion
2 Tbsp sun-dried tomato packed in oil + 1 Tbsp of the oil
1/2 chipotle pepper in adobo sauce, chopped
2 Tbsp low sodium tamari
1/2 lemon, juiced
1 tsp chopped fresh parsley or rosemary
Soak the pecans in water and set aside for an hour.
Heat a dry pan and drop the mushrooms in an even layer. Sauté until cooked and their natural juices have mostly dried out.
Whisk together the tamari, chipotle pepper, onion, sun-dried tomato + oil, lemon juice and herbs.
Drain the pecans, reserving some of the liquid. Transfer all the ingredients to a blender or food processor and purée into a coarse paste, adding the reserved liquid as necessary.
Season with salt and serve. Can be stored in the refrigerator for a few days. I find that it tastes even better the next day.