Blending Up Memories

I went waaaay back in the file cabinet of my brain for this one. A lot of my happy memories as a kid involves my grandpa, my mom’s dad. We spent a lot of time at their house as kids, especially during the summer. We would mostly sit around watching TV all day and my grandparents were big on snacking so food was often in the picture.

My grandpa loved weird things like butter and peanut butter sandwiches and salt on melon. Well, it was weird to me as a kid. There was one thing he really loved and didn’t get very often so I felt privileged that he shared it with me. He would bring out some crackers and open a package of liverwurst, sit and watch one of his favorite game shows: Price is Right, Whammy, Jeopardy, or Wheel of Fortune.

The last time this happened I was somewhere between 12 and 15. I never ate liverwurst without my grandpa so that’s how long it’s been since I’ve tasted it. One taste of my lentil liverwurst brought back all those warm fuzzy memories spending quality time with the greatest man of my childhood.

If you have had pate’ more recently than I have, I really hope my memory serves you well and I haven’t raised your expectations only to disappoint. I would greatly appreciate some feedback!

Lentil Liverwurst

Lentil Liverwurst

vegan, soy-free, nut-free, gluten-free

makes about 3 cups

Ingredients:

  • 1/2 cup raw sunflower seeds
  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoon salt, divided
  • half an onion, diced
  • 3 garlic cloves, minced
  • 4 ounces cremini mushrooms, chopped
  • 1 tablespoon mirin
  • 2 cups cooked green lentils
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon black pepper
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon thyme
  • 1/2 teaspoon cumin

Directions:

  1. Toast sunflower seeds in a dry pan. Place in food processor and pulse until ground.
  2. Add 1 1/2 tablespoons of oil to the same pan and turn heat to medium. Saute onion until translucent. Add garlic, mushrooms, and 1/2 teaspoon of salt. Saute until mushrooms start to release water.
  3. Stir in mirin and let cook on medium-low heat until most of the liquid has evaporated.
  4. Add mushroom mixture to the food processor with remaining ingredients. Blend until smooth. Refrigerate in airtight container, it will keep up to a week. Serve with crackers or whatever you’d like (nostalgic game show optional). Enjoy!

Lentil Liverwurst

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