Veggie Pate and Pomegranate Fruit Cup

Made a very festive vegetarian appetizer and dessert. The veggie pate is super delicious and simple if you have a food processor (recipe below). The minted pomegranate fruit cup is a perfect, refreshing dessert after a heavy meal. Simply combine pomegranate seeds with diced oranges. Combine with fresh mint muddled with sugar and serve in a pretty glass.

Ingredients

• Veggie Pate
• ½ can lentils, drained & rinsed
• ½ cup sunflower seeds, toasted
• 1 Tbsp olive oil
• 3 shallots, chopped
• 2 cups mushrooms, chopped
• ½ cup parsley, chopped
• 1 Tbsp dried rosemary
• ¼ cup nutritional yeast (optional)
• Salt & pepper, to taste

Directions

1. Toast sunflower seeds in a large skillet over medium heat until fragrant. Place into food processor.
2. Return pan to heat and add oil. Sauté shallots until translucent. Add remaining ingredients. Sauté until mushrooms are cooked, about 4-5 minutes.
3. Place mushroom mixture into food processor and pulse until a pâté texture is reached.
4. Press into a container and cool in the fridge. Makes 6-8 appetizer servings.