Chestnut-lentil pâté from Veganomicon: The Ultimate Vegan Cookbook (page 63) by Isa Chandra Moskowitz and Terry Hope Romero

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • damazinah on December 19, 2015

    I made a few modifications to this recipe. First of all, I used jarred cooked chestnuts, which made it sooo much easier! I used only 1/2 cup of the lentil cooking water (in place of the plain water) when pureeing the pate, cut the oil back to 1/8 cup (using a EVOO instead of grapeseed oil), and added a tbsp of cognac in a nod to traditional pate.

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