• Nancy Grenier

LENTILS, PEPPER & CHIVES VEGAN TERRINE

VEGNATURE X BUMBLE BLOOM

Preparation time | 5 minutes

Cooking time | 15 minutes

Sefvings | 6 servings of 125 ml

INGREDIENTS

  • 1/2 yellow onion (1 cup)

  • 1 large portobello mushroom (1 ½ cups)

  • 3 cups of cooked green lentil

  • 1/2 cup of water

  • 1/3 cup of pine nuts

  • 1/3 cup of pumpkin seeds

  • 1/3 cup pecans

  • 1/4 cup of chia

  • 1/4 cup bumble bloom ginger plant-based honey

  • 1 tsp. concentrated vegetable broth (Better than broth)

  • 1/4 tsp. paprika

  • 1/2 tsp. dill (fresh or dried)

  • 1/2 tsp. pepper

  • 1/2 tsp. salt

  • 1 VegNature 3 Pepper & Chives

  • 1 tsp. cognac

  • 1 ½ tsp. plant-based butter

  • 1½ tsp. olive oil

Presentation

  • 1/4 cup bumble bloom ginger plant-based honey

  • 1 tsp. cognac

  • 1 tsp. plant-based butter

Equipment

  • 6 small 125ml mason jars or any other glass containers

STEPS

  1. In a food processor, add all the ingredients (except the plant-based butter and oil) and mix until a slightly grainy consistency is achieved. Put aside.

  2. In a pan over low heat, melt the butter and add the oil.

  3. Add the mixture and cook for 5 minutes, stirring constantly.

  4. Once cooked, turn off the heat, cover and let stand for 10 minutes.

  5. Put the mixture into 6 small mason jars (125 ml) or in a glass container of your choice.

Presentation

  • For the presentation, add all the bumble bloom, cognac and plant-based butter in a sauce pan and heat over high heat for 2 minutes.

  • When finished, distribute the mixture evenly among the 6 jars.

  • Close the jars and let cool in the refrigerator for 3 hours.

  • Enjoy!

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