Veganomicon: The Ultimate Vegan Cookbook Part 19

teaspoon salt

Freshly ground black pepper

1 pound cremini mushrooms, chopped

1 cup lightly toasted walnuts

cup cooked cannellini beans

1 teaspoon balsamic vinegar

Up to cup cold vegetable broth

HEAT 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onions and saute for 3 to 5 minutes until translucent, then add the garlic, thyme, tarragon, salt, and pepper, and cook for another minute. Next, add the mushrooms and cook for 7 to 10 minutes until they are very soft, lowering the heat if necessary to prevent them from burning.

While the mushrooms are cooking, place the walnuts in a food processor or blender and process until very fine.

Add the cooked mushroom mixture to the walnuts in the food processor, along with the balsamic vinegar, beans, and remaining tablespoon of olive oil. Process until smooth, adding the vegetable broth 1 tablespoon at a time as needed. Continue to puree the ingredients until the pate resembles a smooth, thick, and spreadable paste. Sc.r.a.p mixture into an airtight container and chill for at least an hour before serving, to allow the flavors to meld.

SUN-DRIED TOMATO DIP.

MAKES ABOUT 3 CUPS.

TIME: 25 MINUTES, PLUS CHILL TIME.

A tangy, hummus-like dip that is great on a grilled veggie sandwich or on pita with a few cuc.u.mbers and sprouts.

2 cups sun-dried tomatoes (dry ones, not the kind packed in oil)

2 cups boiling water

cup slivered or sliced almonds

cup cooked white beans, drained (navy beans are good)

2 cloves garlic, chopped coa.r.s.ely

cup olive oil

2 tablespoons lemon juice

teaspoon salt

Several pinches of freshly ground black pepper

PLACE THE tomatoes in a bowl and pour 2 cups of boiling water over them. Cover with a plate and let soak for about 15 minutes.

In a blender or food processor, grind the almonds to a powder. Use a slotted spoon or tongs to remove the tomatoes from the water (don't discard the water) and add them to the almonds. Add the remaining ingredients and puree, adding up to cup of the tomato water and sc.r.a.ping down the sides often until smooth.

Cover and chill for at least an hour.

Variations: Sun-dried Tomato Basil Dip: Add cup of fresh basil leaves at the end and pulse a few times so that the leaves are chopped and dispersed but not pureed.

Sun-dried Tomato and Roasted Garlic Dip: Use an entire roasted garlic bulb instead of the fresh garlic.

SWEET BASIL PESTO TAPENADE.

SERVES 6 TO 8.

TIME: 10 MINUTES.

A unique, spreadable basil pesto that's thickened with extra walnuts and lightly sweetened with maple syrup. Instead of putting this on pasta-which can dilute the intense flavors-try this on hot, crusty bread, alongside hummus and olives on an appetizer tray. It's an absolute must on fresh tomato pizza or slathered on roasted squash.

3 cups tightly packed fresh basil leaves

1 cup walnut pieces or halves

2-4 cloves garlic (roasted garlic is great here!)

cup extra-virgin olive oil

cup walnut oil (or just use more olive oil)

cup pure maple syrup

1 teaspoon grated fresh lemon zest

1 teaspoons salt, or to taste

Black pepper