| | Vegetable Pate 2 teaspoons vegetable oil
2 onions, finely chopped
1 1/2 cups finely chopped mushrooms
2 cups chopped steamed green beans
1/2 cup chopped walnuts
1/4 cup chopped chopped flat-leaf parsley
2 teaspoons chopped sage
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces Pressed Tofu, coarsely shredded |
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In a medium nonstick skillet, heat the oil. Add the onions; cook, stirring as needed, until softened, about 5 minutes. Add the mushrooms; cook, stirring as needed, until wilted, about 5 minutes. Add the beans and walnuts; cook, stirring, until the nuts are toasted, 2-3 minutes. Transfer the mixture to a food processor. Add the parsley, sage, allspice, salt and pepper; pulse until fairly smooth. Transfer the mixture to a medium bowl. Squeeze the tofu to remove any excess moisture; add to the mixture. Refrigerate, covered, until chilled, at least 2 hours. Makes 8 servings Back to appetizers |
