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Faux Gras- Lentil and Mushroom Pate – Lentils double in volume when cooked, so 1 cup (160g) of dried lentils will be close to the correct amount. The cognac or brandy is optional, but it does give the faux gras a little je ne sais quoi. – dried porcini mushrooms, medium-sized button mushrooms (100g, about 1 cup), extra virgin olive oil to taste (optional), coconut oil, small onion, peeled and diced, piece fresh ginger, peeled and minced, (400g) cooked green lentils, (140g) toasted pecans or almonds, freshly squeezed lemon juice, tamari, minced fresh rosemary, fresh thyme, minced, fresh sage or flat leaf parsley, Cognac or brandy (optional), brown sugar or coconut sugar, cayenne pepper- more if you like it hot, salt and freshly ground black pepper, Cook your lentils according to packet instructions.; Soak the porcini mushrooms for 10 minutes in hot water to soften. Drain and squeeze to remove most of the liquid.; Wipe the mushrooms clean. Discard a bit of the stem end and slice the rest roughly. Heat the olive oil and coconut oil in a wide saucepan. Add the onions and cook, stirring frequently, until the onions become translucent, 5 to 6 minutes. ; Add the garlic, mushrooms and porcini mushrooms and cook, until soft and cooked through, another 5 minutes or so. Remove from heat.; In a food processor, combine the cooked lentils, nuts, lemon juice, tamari sauce, rosemary, thyme, sage or parsley, Cognac (if using), sugar, and cayenne pepper. Add the cooked mushroom mixture and process until completely smooth. ; Taste, and add salt, pepper, and additional cognac, soy sauce, lemon juice, or coconut oil if it needs balancing.; Scrape the pâté into a small serving bowl and refrigerate for a few hours, until firm.; – This pate will keep for 4 days in the refrigerator. It can be frozen for up to two months, well-wrapped.

Serve this pate with some of our <a href="http://theclever.kitchen/recipe/raw-golden-goji-chutney-4/">spicy raw golden goji chutney.</a>