1Rinse the lentils. Add rinsed lentils, dried shiitake mushrooms, walnuts, onion, garlic, spices and water to a cooking pot. Mix and bring to a boil. Reduce heat to low, cover the pot with a lid and cook for 30 minutes, stirring occasionally, or until the lentils are completely cooked through and soft. 

Alternatively, add the ingredients to a pressure cooker and pressure cook for 20 minutes. Use ⅔ of the water if using a pressure cooker = 1 cup.

2In the meantime, make the crackers. Preheat the oven to 180°C (360°F) Bottom Heat. Combine flour, nut butter, baking powder, water and salt in a mixing bowl.

3Mix until you get a stiff dough.

4Split the dough into 7 portions. Roll out each one then use a cookie cutter or a cup to cut out circles. Place them on top of a baking tray lined with baking paper. Bake at the bottom of the oven for 10 minutes. Set aside.

5Add miso paste, balsamic vinegar, salt and pepper to the cooked lentil mix. Blend with an immersion blender to a desired consistency. You can make it smooth or you can keep it chunky. Use a blender or a food processor for an extra smooth texture.

Tip: If you are making these for yourself, use the recipe as is. If you are making these for a special occasion, add 2 tablespoons of olive oil to the cooked lentil mix and then blend until smooth. It’ll make it creamier.

6Add crackers to a plate.

7Top with a heaping tablespoon of pate each.

8Garnish with sesame seeds and fresh oregano.