Vegan and vegetarian spreads and pates

  Ingredients:

· 2 cups cooked lentils

· 1 small onion, diced

· 1 medium carrot, grated

· 1 Tbsp tomato paste

· 3–5 garlic cloves, peeled and sliced

· 1 Tbsp fresh thyme, roughly chopped

· 3 Tbsp fresh parsley, roughly chopped

· Water and/or olive oil (as needed for cooking and blending)

· Salt, to taste

Instructions:

1. Cook the vegetables:

In a skillet over medium heat, cook the grated carrot and diced onion with a little water and/or olive oil. Stir occasionally, adding more liquid as needed, until the vegetables are soft and cooked through.

2. Blend the pâté:

Transfer the cooked vegetables to a blender or food processor. Add the cooked lentils, tomato paste, garlic, thyme, parsley, and salt. Blend until smooth, adding water and/or olive oil gradually to achieve a creamy, spreadable consistency.

3. Serve:

Spoon the lentil pâté into a serving dish and serve with crudités, toast, crackers, or use as a sandwich or wrap spread. 

  Ingredients:

· ½ cup walnuts

· 3–5 garlic cloves (adjust to taste)

· 2 cans (15 oz each) red beans, drained and rinsed

· 4 hard-boiled eggs

· 1 tablespoon thyme or oregano (your preference)

· Salt, to taste

· Water or olive oil (as needed for consistency)

Instructions:

1. In a food processor or blender, roughly chop the walnuts and garlic.

2. Add the red beans, hard-boiled eggs, herbs, and a pinch of salt.

3. Slowly drizzle in water or olive oil while blending, until the texture is creamy and spreadable.

4. Taste and adjust seasoning as needed

5. Transfer the red bean pâté to a serving dish.

6. Serve with fresh vegetables, toast, crackers, or use as a flavorful filling for wraps and sandwiches.

Notes:

· For a vegan version, omit the eggs and replace them with ½ cup of cooked potato or roasted red pepper for a different texture and flavor.

· Adjust the garlic and herbs depending on your taste preference.