It’s official: we’ve published a half dozen recipes as part of our Food as Medicine blog post and video series. Each of these has been carefully curated in support of our mission to promote health and wellness for our readers by making better food choices.
If you’re just now joining us, you can catch up on this Food as Medicine journey in our blog post: The Genesis of the “Food as Medicine” Blog Post Series.
We also recommend catching up on the recipes you’ve missed, which now include with Portuguese kale soup, tuna & broccoli cakes, a Rosh Hashanah-inspired recipe for apples, leeks & honey chicken, a surprising how-to on crispy air-fried tofu with spicy cilantro sauce, and an autumnal-twist on a classic comfort food: sweet potato chili.
Before we jump into the latest meal, be sure to follow Chef on TikTok @chefjenress and never miss another recipe or morsel of health and wellness information focused on nutrition.
Speaking of Chef Brulé! Treat yourself to a sampling of her personality and philosophy before she shows you how to make vegan pâté. Don’t knock it ‘till you’ve tried it!
A Word from Chef Brulé
I consider myself a flexitarian, which means that while I eat meat, I do so sparingly. I enjoy meat, but I like animals and my health more. So, when I find a dish that mimics meat really well, it’s a keeper.
This recipe is inspired by a remarkable French chef, Alexis Gauthier who has a vegan restaurant in London. After spending decades preparing classical French dishes like foie gras, duck pâté and pork terrine, he decided to go vegan— and in short order changed his entire restaurant to be vegan as well. He knew he was taking a risk and that this choice could be resoundingly rejected, but it wasn’t; his restaurant has thrived!
This dish hits all the same flavor notes and textures of traditional pâté; I believe it tastes even better. It’s certainly worth making for the holidays! See what your family and friends think— Could they figure out that it’s meat-free?
Check back and let us know!
Vegan Pâté
Makes about 3 cups
(you’ll never miss the meat!)
- 8 oz button or cremini mushrooms, sliced or chopped
- 2 tbsp oil
- Salt and white pepper to taste
- ½ cup chopped shallot
- 4-5 fat garlic cloves, sliced
- ¼ cup Cognac
- 2 cups cooked green lentils
- 1 cup toasted walnuts
- 1 tsp each fresh thyme and rosemary, chopped
- 1 heaping tbsp cooked beet purée
Directions:
- Sauté mushrooms in oil until just soft, season with salt and white pepper then add in shallot and garlic and continue to sauté.
- Once shallots are translucent, splash in Cognac and deglaze the pan— you may also need a splash of water.
- Stir in cooked lentils, walnuts and herbs and continue cooking for a minute or two then transfer to a food processor and process for ½ minutes, scraping sides down a few times.
- Add in beet purée and process until incorporated.
- Spoon into serving dishes or cute jars. Best made 1-3 days ahead of time, or served immediately.
Press play on Chef Brulé’s vegan pâté video tutorial: {insert link}
Medicinal Properties of Featured Ingredients
Bear in mind that while we embrace the “Food as Medicine” philosophy, these recipes are not intended to treat or solve chronic illness or disease. Although we would never make such a claim, these recipes have been chosen for ingredients that have well-documented medicinal properties that could help optimize your health.
For instance…
Button or cremini mushrooms
Button and crimini mushrooms, two popular types of edible mushrooms, are packed with nutrients and bioactive compounds. They are low in calories yet rich in B vitamins, such as B2 (riboflavin), B3 (niacin), and B5 (pantothenic acid), which are essential for energy production, brain health, and managing stress levels. These mushrooms are also a good source of selenium, an antioxidant that helps protect cells from damage, supports immune function, and may play a role in cancer prevention. The fiber in mushrooms, including beta-glucans, supports gut health by acting as prebiotics, nourishing the beneficial bacteria in the digestive tract. Additionally, they contain ergothioneine, an amino acid with potent antioxidant properties that helps reduce oxidative stress and inflammation in the body.
Green lentils
Green lentils are a powerful plant-based protein source and are especially high in fiber, both of which contribute to feelings of fullness, making them a great addition for weight management. The fiber in green lentils is also beneficial for digestive health and helps regulate blood sugar levels, making them suitable for those managing diabetes. Green lentils are rich in essential minerals like iron, magnesium, and folate. Iron supports oxygen transport in the blood, magnesium plays a crucial role in muscle and nerve function, and folate is necessary for DNA synthesis and repair, particularly important for pregnant women. Moreover, green lentils contain polyphenols, which have antioxidant properties that can reduce the risk of chronic diseases by lowering inflammation in the body.
Walnuts
Walnuts are well-known for their heart-healthy benefits, primarily due to their high content of alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid that supports cardiovascular health by reducing inflammation and lowering bad cholesterol levels. Walnuts are also rich in antioxidants, particularly polyphenols, which help protect cells from oxidative stress and may reduce the risk of neurodegenerative diseases. They contain a notable amount of melatonin, a compound that can support better sleep quality. Additionally, walnuts are an excellent source of vitamin E, which is beneficial for skin health, and contain important minerals such as copper and manganese, essential for bone health and immune function.
Beet puree
Beet puree is packed with essential nutrients and bioactive compounds that offer a wide array of health benefits. Beets are an excellent source of nitrates, which the body converts into nitric oxide. This compound helps improve blood flow by relaxing blood vessels, which can benefit cardiovascular health and athletic performance by enhancing endurance and reducing blood pressure. Beet puree is also rich in folate, supporting cell function and tissue growth, as well as antioxidants such as betalains, which give beets their vibrant red color and have been shown to reduce inflammation and oxidative stress. Beets contain dietary fiber, which aids digestion and supports gut health, and their natural sweetness makes them a nutritious alternative to added sugars in recipes.
Give this a try and tag us on social media! As always, we welcome any recipe or specific ingredient requests to feature later in this series.
Until then, don’t forget to connect with Chef Brulé on TikTok @chefjenress
To your health!
Chef JenRess Brulé is a renowned chef, food writer, and recipe developer with a passion for creating healthy, innovative dishes. She completed her undergraduate studies at the Baltimore International Culinary College (BICC) and pursued post-graduate work at the prestigious Culinary Institute of America in Hyde Park, New York. Her work has been featured in top publications such as Cooks Illustrated, Cooking Light, Shape Magazine, Fitness Magazine, and the New York Times.
A familiar face on television, Chef Brulé has appeared on NBC of the Carolinas since 2011, made quarterly appearances on CNN Headline News Network, and showcased her culinary talents on the Food Network. With over 15 years of experience as a restaurant consultant, she also owned and operated her own restaurant for six years.
