This recipe is a simple “side” that integrates a sea vegetable, Arame. With the classic Japanese flavors of toasted sesame with soy sauce, this broccoli dish will disappear fast. Perfect to accompany broiled/roasted tempeh, fish or chicken with ginger-tamari marinade, this dish is fancy enough for a party and easy enough to be part of a weekday meal.
Red Lentil-Walnut Pate
From Christina Pirello’s fantastic macrobiotic-style cookbook, “Cooking The Whole Food Way”
“This dip is rich and delicious, and will disappear fast at a party.”
“Pan-toasting the nuts instead of oven-roasting them gives a better flavour for this dish.”
Lentil Walnut Pate @ Real Food Daily, Los Angeles
Photo by IronChefVegan
- 2 cups red lentils, sorted and rinsed well
- 1 (2 inch) piece wakame, soaked and diced (I just crumble it and throw it in)
- 4 cups spring or filtered water
- Soy sauce (optional)
- 1 teaspoon extra-virgin olive oil
- 1 onion, diced
- 2-3 cloves garlic, minced
- Generous pinch dried basil
- 1 1/2 cups walnut pieces, lightly pan-toasted
- 1/4 cup minced fresh parsley
- Umeboshi vinegar
- Balsamic vinegar
Place lentils, wakame, and water in a heavy pot over medium heat. Bring to a boil and boil, uncovered, 10 minutes. Reduce heat, cover and simmer 20 minutes, until lentils are very creamy. Season lightly with soy sauce (or sea salt) and simmer 5 minutes.
Meanwhile, heat oil in a skillet over medium heat. Add onion, garlic, and basil and cook, stirring, 3-4 minutes or until softened. Set aside.
Transfer cooked beans, vegetables, walnuts, parsley and a dash of soy sauce (or salt) to a food processor (or add everything to the lentil pot & use a handblender). Puree until smooth and creamy. Spoon into a serving bowl and lightly sprinkle with umeboshi and balsamic vinegars. Mix well and serve surrounded with crackers or toast points. Delicious on slices of daikon radish.
Makes 6 to 8 servings
Seriously, this is the happiest soup I’ve ever made or had the pleasure of consuming. There is no other way to describe it. Perhaps it is partially the virtuousness I feel, eating local, wildcrafted herbs & greens in season. Mostly, though, it is just a great, simple soup. Click here to learn more about nettles (and allergies), and here for more about fiddleheads.
(Based on the suggestion of the Friendly Happy Guy from Forbes Wild Foods at Dufferin Grove Farmer’s Market)
- 1/2 pound fresh local fiddleheads, soaked and rinsed in a bowl of water several times, ends cut off.
- 1 heaping, packed colander full of fresh wild stinging nettles, stems removed (remember to wear your gloves to avoid the sting!). (Sorry, didn’t weigh the nettles)
- 2 onions, chopped (plus green onion, or the green shoots growing off an old onion if that happens in your house)
- 4 cloves garlic, minced or pressed
- 2-4 cups stock (I used veggie stock)
- Sea Salt
Saute onions & garlic in olive oil until tender. Add water if necessary to prevent sticking. Add cleaned fiddleheads and continue sauteing. Add a bit of stock. Wait a minute or few. Add nettles. Pour stock over nettles, and add water to just barely cover the greens. Bring to a boil and then simmer for about 15 minutes, swirling/stirring to make sure nettles get wilted. About 10 minutes in, add the green onion. Add sea salt and maybe pepper. Blend. (I use a handblender, right into the hot soup in the pot).
Enjoy Happy Soup!
PS: some internet recipes for nettle soup swirl in cream at the end, but i really think this soup needs no enhancement.