The French Series : pâté

"You may be deceived if you trust too much, but you will live in torment if you don't trust enough"

Frank Crane

Holiday season is drawing near and it often means foies gras, pâtés, rillettes for aperitif food but being vegan doesn't mean you have to skip that step. Bring your own pâté-like vegan counterpart (and your own buckwheat crispbread) to the festivities. 

I like this version because all ingredients are local : kidney beans, walnuts and hemp oil are all produced in France and easily found. 

Red bean and walnut pâté
(vegan, grain-free)

145 g kidney beans, cooked
75 g walnuts
2 garlic cloves
3 cl hemp oil (or olive, walnut...)
2 cl lemon juice
salt & pepper, to taste

Process everything in your food processor. I like a coarse texture with bits of walnuts and bean but you can make it run longer if you want a smoother texture.

Pâté végétal
(végétalien, sans céréales)

145 g de haricots rouges cuits
75 g noix
2 gousses d'ail
3 cl huile de chanvre (ou olive, noix...)
2 cl jus de citron
sel et poivre

Mixer tous les ingrédients dans le bol de votre robot pour obtenir une texture grossière (j'aime quand il reste des petits morceaux de noix et de haricots, mais on peut faire tourner son robot plus longtemps pour une texture plus lisse).