Veggie Walnut Pate

This is vaguely reminiscent of chopped liver (in the best way).

Ingredients

• 1/2 cup walnuts

• 8 - 10 button mushrooms

• 2 shallots, chopped

• 1 clove garlic, minced

• 2 cups of a combination of any of the following veggies:

  • carrots

  • green beans

  • zucchini

  • broccoli

  • cauliflower

  • squash (precooked)

  • red or green peppers

• 1 teaspoon dried basil

• 1 teaspoon dried marjoram

• Sea salt and black pepper to taste

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

Method

1. Mix all of the ingredients except the olive oil and lemon juice in a food processor to the consistency of coarse bread crumbs.

2. Heat the olive oil in a small skillet and sauté the mixture for 6-8 minutes.

3. Add the lemon juice and serve.

  Makes 2-3 cups.

This recipe was excerpted from The Accidental Vegan, © 2000. Reprinted with permission from the publisher: The Crossing Press Inc., P.O. Box 1048, Freedom, CA 95019. http://crossingpress.com.

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Devra Gartenstein is the accidental vegan (vegetarian that uses no dairy, eggs, or any type of animal product). She stumbled on vegan cooking due to the overwhelming number of requests from people who were customers of her catering service. She had to adjust every recipe to make it at least as good, if not better than, meat-based or fat-based food. So the cooking in this recipe book has been pushed to the max. Her chapter on the use of seitan is worth the cost of the book by itself. Devra is the owner of The Lucky Palate in Seattle. Visit her website at http://luckypalate.com/index.shtml.