Cashew-Mushroom Pate
From: Vegetarian TimesA hint of peanut butter holds the pate together and makes it more spreadable. Feel free to substitute your favorite nut butter. This recipe was a winner in our 2008 Restaurant Poll, and is a popular spread at Lovin' Spoonfuls restaurant in Tuscon, Arizona.
Ingredients
1/2
cup
cashews
1 1/2
tablespoons
nonhydrogenated vegan margarine
4
cups
sliced mushrooms
1/4
cup
coarsely chopped onion
1
clove garlic, minced (1 teaspoon)
1
teaspoon
curry powder
1/4
teaspoon
garlic salt
1/8
teaspoon
ground cumin
2
teaspoons
cooking sherry
2
teaspoons
chunky peanut butter
Chopped fresh parsley, for garnish
Roasted red pepper strips, for garnish
Sourdough toast points, optional
Directions
1.
Preheat oven to 350 degrees F. Spread cashews on baking sheet, and toast 7 to 10 minutes, or until pale brown, shaking pan occasionally.
2.
Heat margarine in large skillet over medium heat. Add mushrooms, onion, garlic, curry powder, garlic salt, and cumin, and saute 10 to 12 minutes, or until mushrooms are browned and most of liquid has evaporated. Add sherry, and cook 1 to 2 minutes more, or until alcohol has evaporated. Transfer to blender or food processor, and add cashews and peanut butter.
3.
Puree mixture in blender or food processor until relatively smooth. Transfer to bowl, and chill 2 hours, or overnight. Scoop pate into center of plate or bowl, sprinkle with parsley, and decorate with red pepper strips. Surround with sourdough toast points, and serve.
Nutrition Facts
Calories 56, Total Fat 4.5 g, Saturated Fat 1 g, Sodium 45 mg, Carbohydrate 3 g, Fiber 1 g, Protein 2 g, Sugars 1 g
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
Layered Taco Salad
For a spicier version of this pretty, tiered salad, use Monterey Jack cheese with peppers.
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