Once this is baked it is hard to believe that it’s vegan: a rich, flavorful, meaty-looking spread that is great on crackers or toast - as you would serve chopped liver. Simply spread it while still warm; it sets up to somewhat firm when cool and is then easy to slice, and makes a delicious sandwich filling.
1/2 lb. fresh green beans (1 1/2 c.), or in season substitute whole sugar-snap peas, strings removed and stems trimmed
1/4 lb. shelled peas, fresh or frozen (3/4 c.)
1 med. yellow onion, chopped (1 1/3 c.)
1 1/2 Tbsp. safflower oil
1 c. walnut or pecan pieces
4 tsp. lemon juice
2 cloves garlic, chopped
1/3 c. tahini
1 tsp. balsamic vinegar
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
1/2 tsp. tamari soy sauce
1 tsp. tapioca flour or arrowroot powder
½ tsp. baking powder
2 Tbs. water
Preheat oven to 350 degrees.
Cut green beans or peas into 1 ½” lengths. Steam green beans or sugar-snap peas until just tender, about 7 -10 minutes. If using freshly shelled peas, steam until they are tender, just 3-4 minutes. If using frozen peas, rinse under hot water to thaw. (Both beans and peas should be bright green after steaming or thawing - do not overcook.) Sauté chopped onion in the safflower oil on low heat for about 20 minutes, stirring occasionally, until onions are fragrant, light brown and caramelized. In a non-stick pan, toast the walnuts or pecans over a low-flame, stirring often, until they are nicely browned and fragrant, about 5 minutes.
In a food processor container place the cooked beans and peas, sautéed onions, toasted nuts, lemon juice, garlic, tahini, vinegar, salt, pepper, and tamari, and process until smooth, about 20 seconds. In a small bowl whisk together the tapioca flour, baking powder and water. Add this to the mixture in food processor, and process for just a couple of seconds, until thoroughly combined.
Pour mixture into an oiled loaf pan (we used small tin brioche pans here, but you can use the rectangular ones) and bake at 350 degrees for about 40 minutes, or until pate has risen a little, is firm to the touch, and is slightly brown. Serve at room temperature.
(Recipe adapted from the Follow Your Heart Cookbook, by Janice Cook Knight, Wiley 2005)