Thursday, October 4, 2012

Pâté— Vegan Walnut Pecan

(gluten free, dairy free, egg free, vegan)

1 3/4 cups shelled walnuts
3/4 cup shelled pecans
1/4 medium red onion
2 large peeled garlic cloves   
1 1/2, 14 ounce packages organic firm tofu, gluten free (21 ounces, or 597 grams)*
1/4 cup tamari sauce (gluten free soy sauce)
1/4 cup water
2 Tablespoons apple cider vinegar
1/2 teaspoon cayenne pepper
1/4 cup finely chopped fresh parsley, flat leaf or curly (optional)

Place walnuts and pecans on cookie sheet, spread evenly in one layer. Do not add butter or oil to nuts. Toast nuts until golden brown in 350 degrees Fahrenheit oven.  Toasting nuts goes quickly.  Watch carefully so they do not burn.  Toss them once or twice to ensure even toasting. Do not overcook or blacken nuts. 
Chop onion and garlic (large bits) and put into food processor with nuts, tofu, tamari, apple cider vinegar and cayenne pepper.  Process until smooth.
Remove mixture to bowl and stir in fresh parsley.

Refrigerate overnight for best taste.
Delicious on gluten free crackers, baked veggie chips, or fresh sliced veggie chips!
* To simplify, close enough to say 1 1/2 pounds organic tofu  (if your packages happen to be 16 ounce). Recipe just fine, give or take a few ounces. 

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