Gluten free, vegan pumpkin and lentil pâté
Ingredients:
1 cup of red lentils
4 carrots
2 bay leaves
4 berries of allspice
300g of pumpkin
1 onion
2 cloves of garlic
½ cup of corn grits
¾ cup of gluten free porridge oats, grinded
1tsp of curry
Salt, ground white pepper
2 tbsp of butter or olive oil
Handful of pumpkin seeds
1.
Lentils, bay
leaves and allspice cook in 2 cups of boiling water for 15min.
2. Carrots cook
until soft, then cool down and peel and slice into rings.
3. Pumpkin cook
until soft, then puree.
4. Fry onion and
garlic on butter (or olive oil) until golden colour.
5. Add carrot to
still warm lentils, then add porridge oats and corn grits and mix together.
6. Then add
pumpkin, onion and garlic, curry, salt and pepper and continue stirring.
7. Finally blend
with a blender, but leave some bigger pieces for a nice bite to it.
8. Grease a loaf
tin, and cover bottom of it and sides with a porridge oats and fill out with a pâté mixture.
9. Sprinkle on
top with a pumpkin seeds.
10. Bake for
40minutes in 200 degrees until golden colour.
11. Cool down
before serving, and enjoy!
Recipe from www.mamaalergikagotuje.pl
