I love to eat pita’s stuffed with vegetables for lunch. Along with the veggies, I usually add a spread such as Vegeniaise or hummus. But, I was reading through the cookbook Veganomicon (which is fabulous) and I found I recipe that I had to try!
I did have to modify her recipe because of the ingredients that I had in my house.
Begin by heating 2 Tablespoons of the olive oil in a large skillet over medium heat.
Add 1 C. diced yellow onion.
Sauté for 3-5 minutes until translucent, then add 3 cloves of garlic.
Sauté one minute more, then add 1 tsp. dried thyme (I didn’t though because I didn’t have any), 1 tsp. dried tarragon, 1/4 tsp. salt and freshly ground pepper. Cook for another minute.
Next, add 1 lb. of cremini mushrooms, chopped.
Cook for 7-10 minutes, until they are soft.
While the mushrooms are cooking, place 1 cup of walnuts (or pecans, which is what I used) in a food processor and process until they are very fine.
Add the cooked mushroom mixture to the nuts in the food processor.
Now add 1 tsp. balsamic vinegar, 3/4 cannellini beans (I used Great Northern), and 1 Tbsp. of olive oil.
Blend until smooth, adding 1 Tbsp. of veggie broth at a time as needed.
Continue to puree until the pâté is a smooth, thick and spreadable paste.
Put into an airtight container and chill for at least an hour for the flavors to meld.
What you end up with is so yummy. It’s delicious on crackers or crusty bread. It would be great to serve for guests or you can do what I did and spread a thick layer inside an Ezekiel pita and stuff with greens and veggies. It was so good and a nice change from hummus.