Every winter, our family in Texas sends us a monster bag of pecans. And, for the longest time, they were vacuum bagged and sent to live in the deepest corners of the freezer. After one pecan pie and a batch or two of cookies, they sat, largely forgotten.We were sitting on a gold mine. In a search for more diverse vegan recipes that were wine friendly, we happened on a mixed nut pate' recipe from Outpost Natural Foods that looked promising. Using the "available materials" philosophy, pecans were the only nut used rather than a mix. After thinking "well, it doesn't look like it would be awful," we were blown away by how good it was. And, how good it was with wine. Hands down, it's the most popular dish we serve at our wine club parties.
- food processor with standard blade
- Baking Sheet
- 3 cups pecans
- 3-4 cloves garlic roasted is preferred
- 1 lb. tofu plain silken or soft
- 2 tbsp balsamic vinegar
- 1/4-1/2 cup tamari soy sauce
- 1/2 tsp Sriracha sauce substitute 1/4 tsp cayenne pepper
- crackers, crostini, or crudites
- Instructions (best made 24 hours before consuming):1.Spread pecans on a baking sheet (parchment paper optional) and toast 10 minutes in a 350 degree oven or until gently browning. Do not overcook. Cool.2.Place cooled pecans in the bowl of a food processor and process until finely chopped.3.Add remaining ingredients and process until smooth. Stop the processor and scrape the bowl to help mix.4.Refrigerate overnight or up to 5 days. Remove from the refrigerator 15 minutes before serving.5.Spread on crackers, bread, or vegetables
- 2.Place cooled pecans in the bowl of a food processor and process until finely chopped.
- 3.Add remaining ingredients and process until smooth. Stop the processor and scrape the bowl to help mix.
- 4.Refrigerate overnight or up to 5 days. Remove from the refrigerator 15 minutes before serving.
- 5.Spread on crackers, bread, or vegetables
Notes: •Mix your nuts. Try using both walnuts and pecans. We favor all pecans because of their meatiness and slight sweetness; walnuts add a hint of bitterness. Just toast them separately, because the brown at different rates .•There’s no need to add oil when toasting nuts .•We suggest that you start with ¼ cup Tamari and add additional amounts to taste. •We like the flavor of Sriracha; use the pepper you like. We’re not aiming from any sense of heat—just a little lift .•Roasted garlic is a kitchen staple for us; we substitute roasted garlic for raw in most of our uncooked spreads and appetizers for a mellower, richer garlic flavor. To roast, cut the top tip off a head of garlic, and place it in a shallow oven-roof dish. Drizzle olive oil in the cut section, and bake at 350 degrees until cloves are soft and browning gently. Refrigerate. In a pinch, cut the garlic head as above, drizzle with oil, cover with plastic wrap, and microwave for 1-2 minutes or until soft.