I make this take on Mollie Katzen's Vegetable-Walnut Pâté, set it out on the buffet table, and watch as guests gather around the dish-- and stay there, devouring the spread. Some vegetarians don't believe it doesn't have at least *some* liver in it; omnivores don't care one way or another. I make this dip/spread for myself, too, and use it on sandwiches. To make a vegan version, use an eggless mayonnaise (what? what?), and instead of the eggs, use about 1/2 cup of firm tofu that's been briefly steamed or microwaved for about 30 seconds. —vvvanessa
about 2 cups
extra virgin olive oil
finely chopped white or yellow onion
green beans that have been cleaned, trimmed, and chopped into 1/2-inch pieces
dried thyme (or 1/2 teaspoon fresh)
lightly roasted walnuts
hard-boiled eggs, peeled
fresh lemon juice
freshly ground black pepper
fresh, chopped parsley or chives to garnish
In This Recipe
In a medium skillet over medium-high heat, sauté the olive oil and onions until the onions become transluscent and soft, about 5 minutes.
Add in the green beans and thyme and contine to cook until the green beans soften and the onions begin to caramelize, about 8-10 minutes more.
Remove the pan from the heat and allow the mixture to cool for about 15 minutes.
Move the mixture to a deep bowl or to the bowl of a food processor fitted with a blade. Add in the nuts, eggs, mustard, mayonnaise, lemon juice, salt, and pepper. Blend with an immersion blender or the food processor until smooth.
Transfer pâté to a serving dish. Garnish if desired. Serve with crackers, baguette, and/or crudité or use as a sandwich spread.