ABOUT THE RECIPE:
This tasty dip is a satisfying appetizer year-round, but it’s particularly inviting during the holidays. It truly mimics the texture and taste of traditional pâté. I like to serve this snazzy appetizer with a variety of dippers, such as crudités, pita chips, or whole-grain crackers or flatbread.
MAKES 6 TO 8 SERVINGS
INGREDIENTS:
- 1 tablespoon extra-virgin olive oil, plus more if needed (see note for oil-free)
- 3 onions, chopped
- 1 can (15 ounces) sweet peas, drained (see alternative, below)
- 3⁄4 cup chopped walnuts (see note for substitutions)
- 4 ounces firm or extra-firm regular tofu, drained and cubed (see alternative, below)
- 2 tablespoons tomato paste
- 1⁄4 teaspoon salt
- Freshly ground black pepper
INSTRUCTIONS:
Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until very tender and lightly browned, about 25 minutes, adding more oil or water, 1 teaspoon at a time, as needed to prevent sticking. Let cool slightly.
Transfer to a high powered blender or food processor. Add the peas, walnuts, tofu, tomato paste, and salt. Process until slightly chunky, stopping to scrape down the sides of the work bowl as needed. (Depending on the size of your blender or food processor, you may need to process the mixture in batches.)
Season with pepper to taste. Spoon the mixture into a serving bowl. Cover tightly and refrigerate for about 4 hours before serving to allow the flavors to blend.
- OIL-FREE INSTRUCTIONS:
In place of the oil, start with 2 to 3 tablespoons water or vegetable broth (in place of the oil), adding a bit more water or broth if the pan becomes dry.
- WALNUT SUBSTITUTIONS:
If preferred, use pecans, almonds, or sunflower seeds (unsalted; raw or roasted) in place of the walnuts.
- BEAN-FREE VARIATIONS:
1) In place of the canned PEAS, you may use 2 scant cups broccoli florets (cut small, stems removed) and steam them until they are very soft OR you may sauté them with the onions, until soft.
2) In place of the TOFU, increase the chopped walnuts by 1/2 cup (in other words, use 1 1⁄4 rounded cups of chopped walnuts). OMIT the tofu.
