Faux Gras
Adapted from Très Green, Très Clean, Très Chic [https://www.amazon.com/dp/1615192514?tag=davidleboviswebs&link_code=as2&creativeASIN=1615192514&creative=374929&camp=211189] by Rebecca Leffler Lentils double in volume when cooked, so 1 cup (160g) of dried lentils will yield close to the correct amount. They usually take about 20 to 30 minutes to cook until soft, but check the directions on the package for specific guidelines. If avoiding gluten, use tamari instead of soy sauce. For a vegan version, replace the butter with the same quantity of olive oil, for a total of 1/4 cup (60ml) of olive oil. Feel free to improvise with the fresh herbs, using what you'd like and what's available. The cognac or brandy is optional, but it does give the faux gras a little je ne sais quoi.
View RecipeSun-dried Tomato and Butter Bean Pate with Vegetable Dippers
The sun-dried tomato packs in the flavour, and the beans add substance and nutrients. A great way to liven up plain vegetable sticks for a snack or lunchbox accompaniment.
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