The Veganomicon Goes to Church: Mushroom and Walnut Pate

Iv has been dreading this day. In A Word of Introduction, I promised that I would be "exposing my social network" to the joy of vegan cooking, and one aspect of my social network I was eager to try was coffee hour at our church. "You're going to inflict this food on those poor people?!" Iv would exclaim every time I made the threat. But this time, there was no stopping me. It was going to be a vegan coffee hour.

(Or at least the stuff I made was going to be. Iv sought to undo the fallout by making cookies loaded down with cream cheese, butter, and eggs.)

Anyway, for my part, I made hummus (not the Veganomicon recipe, which is adequate but unimpressive) with carrots and celery, and the walnut and mushroom pate (page 64) with baguettes.

With this proposed menu began Iv's litany of objections:

Iv: Really? You're going to use that cookbook?

Me: You remember we really have had some good things from it, right?

Iv: Yeah, but pate?

Me: We're Episcopalians. Pate is normal.

Iv: For coffee hour? Without wine?

Me: Well we don't have to call it pate. We can call it a dip.

Iv: Well you can't call pate a dip. It's too thick for that.

Me: How about spread?

Iv: Fine. Whatever. At least my cookies will be there to rescue you when everyone spits your food out.

Having worn him down, I proceeded with the recipe. I started off toasting some walnuts on the stovetop. Keep a close eye on this, because I burned my first batch. Just do it over medium heat until the nuts are fragrant. Any longer than that and you'll have some scorched nuts on your hands.

You run the walnuts through your food processor till they're chopped finely. Just leave them there, we'll come back to them. Meanwhile, you saute some onion and garlic til the onions are translucent. Then add salt, pepper, thyme, and tarragon, and cook it for just a minute longer, till the herbs are fragrant. Dump in a pound of coursely chopped mushrooms and cook for a few minutes longer, until the mushrooms have released most of their liquid and they're really soft. They should go from light grey to a medium brown in this process.

Once that's done, let it cool slightly and add it to the food processor, along with about half a can of white beans (the recipe calls for cannellini, but I used great northern), and a little bit of balsamic vinegar. The recipe suggests using vegetable stock to thin the puree out a little bit, but it seemed like a waste of time to thaw a few tablespoons of stock for this purpose, so I just used water and the results were fine. The result is a nice thick puree, which you then chill till it sets a bit.

So how did the pate go over at church? Memo to Iv: I told you so.

While the pate comes out kind of a dull grey mush, it has a nice, layered flavor, with the mushrooms having the starring role, but with the walnuts providing some depth and the beans adding body. The balsamic vinegar adds sweetness and just a bare hint of acidity (incidentally, the recipe calls for one teaspoon. After tasting I used just a little more).

But who cares what I think? It was a hit at church, with more than a few coming back for seconds and one choir member coming back for thirds. When asked, I forthrightly explained what it was (though never advertising its vegan-ness), but it sure doesn't look like anyone felt deprived. The hummus sold well, too, and in all fairness, only one of Iv's 96 cookies was left over.

I totally forgot to take a camera to church with me, so photographically all I've got to show you is the little bit I managed to reserve and bring back home. I know it doesn't look that appetizing, but pate never really does. In any case, immediately after I took this picture, I hoovered it up with a stalk of celery. I didn't save any for Iv on account of his bad attitude. Serves him right.

Snacktime Special: Hummus and Mediterranean Style Cashew-Cucumber Dip

Happy New Year everyone! Things kind of got away from me in December, so even though I actually have been continuing the project, I haven't been super-diligent about updating. But let's just say that I have a little inspiration to be a bit more serious here, because the financial crisis basically ruined any semblance of a fitness routine, and I've put on a little weight. Ok, enough weight that my pants only barely fit. And while I'm aware that some of the recipes in this book are a wee bit heavy on the olive oil (or, egads! margarine) and hence may not be quite the thing for weight loss, I suspect diligent and careful incorporation of vegan cooking (along with a return to the gym, recently begun), can help my clothes feel comfortable again.

But before we get all low-fat up in here, let's have a snack. Maybe two.

First, does anybody not already know how to make hummus? I guess you need a recipe if you're writing the ultimate vegan cookbook, and Terry and Isa tacitly acknowledge this by titling theirs "A Hummus Recipe". There's nothing particularly unusual about it -- chickpeas, garlic, olive oil, lemon juice, etc. Throw it all in a blender, and you've got hummus.


A couple additions I made -- a dash of cayenne to give it just a little bite, and a drop or two of soy sauce, which is completely inauthentic but contributes a nice smoky flavor. Also, it makes a lot of sense to cook the chickpeas yourself (which T&I suggest). I hadn't used canned chickpeas for a while, and this hummus, while good enough, had a decidedly metallic tang.

Onward to the next recipe -- Mediterranean Style Cashew-Cucumber Dip (page 66). This purports to be similar to tzatziki sauce, and there's a reminiscence, I guess. In any case, my notes on buying cashews still apply.


You start by peeling and seeding a couple cucumbers, then grating them. Squeeze as much water as you can out of them. Combine half the cucumber with some cashews, garlic, olive oil, lemon juice, oregano, salt, and white pepper in a blender, and puree it till smooth (this may require the addition of a bit more lemon juice or olive oil). Scoop it out, and add the other half of the cucumber and some dill.

Then you're ready for a presentation like this.


There's nothing revelatory about these recipes, but they're satisfying, and they make enough that I took them to work with some pita bread for lunch a couple days. The hummus is a no-brainer, obviously, but the cashew-based recipe is a clever concoction. It doesn't taste even a little like yogurt, really, but it's creamy and satisfying on its own.