Lentil sprouts and champignons pate with dried tomatoes and garlic (gluten free, vegan)

pasztet pate

You certainly ask yourself a question, why I all the time sprout legumes? The answer may be easy. As an autoimmune person I definetely should not eat any legumes…but after such a long time of taking care of my intestines, my microbiome changed. My tolerance is higher and this is luxury I can afford. I eat legumes because of the nutrient and protein content.

Germination after soaking may increase the amount of enzymes responsible for the neutralization of phytic acid. It of course reduces the amount of anti-nutrients, softens grains and shortens cooking time. Addition of spices and herbs makes legumes better digestable.


Ingredients:

  • 250g onion
  • 2 garlic cloves
  • 350g dry brown or green lentil + filtered water for soaking (800g lentil sprouts)+1/2 tsp baking soda
  • 800g champignons
  • 50g flaxseeds
  • 50g sunflower seeds
  • 1,5 tsp iodine free salt
  • 1 tsp black pepper
  • 1 tsp herbal pepper
  • 2 tbsp dried tomato and garlic spice

pasztet pate


Instructions:

  1. Soak lentils at least overnight. When sprouts occur remove the water rinse and drain.
  2. Clean and cut champignons in slices. Place on a non-stick frying a tbsp oil and turn the heat on. Add diced onion and minced garlic and fry for a while. Add champignons an spices. Simmer until water evaporates. Let it coll a little bit.
  3. Meanwhile put flaxseeds and sunflower seeds in a high speed blender and grind. Add lentil sprouts and the content of the frying pan. Mix until combined and smooth.
  4. Preheat oven to 175°C with double heater mode and circulation.
  5. Divide pate between two paper pate trays and put into the oven. Bake for about 1 hour when browned and crispy layes occurs on the top.
  6. Cool completely and store in the fridge. Serve cut in slices or spread on the bread.

Enjoy your meal!


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