Be the first to Walnuts and tofu are jazzed up with herbs and spices for an unusual spread or dip. Great served on crackers or bread. This spread will keep for a week in the refrigerator, so feel free to make it in advance.
Prep Time: 10 minutes
Ingredients:
- 1 cup well-drained silken tofu
- 2 Tablespoons lecithin granules
- 2 Tablespoons brown rice vinegar or red wine vinegar
- 2 Tablespoons sweet white miso or other sweet miso
- 1 Tablespoon corn oil, walnut oil, or flaxseed oil
- 2 teaspoons freshly ground yellow mustard seeds (1 tablespoon seeds)
- 1 teaspoon brewers' yeast
- 1 teaspoon dried tarragon, finely crumbled
- 1 teaspoon freshly ground white pepper (1/2 Tablespoon peppercorns)
- 1 cup black walnuts
- 1 cup regular walnuts
Preparation:
In a food processor or large bowl, combine tofu, lecithin, rice vinegar, miso, oil, mustard seeds, brewers' yeast, tarragon, and pepper. Process or beat with a whisk or fork until smooth.
Add the walnuts and process until they are finely chopped, or chop the nuts fine by hand and mix them with the remaining ingredients.
Black Walnut Spread will keep, tightly covered, in the refrigerator for 1 week.
Slather Black Walnut Spread on bread or use it as a dip.
Yield: 2 cups
Recipe Source: The Wild Vegetarian Cookbook by "Wildman" Steve Brill (Harvard Common Press)
Reprinted with permission.
Add the walnuts and process until they are finely chopped, or chop the nuts fine by hand and mix them with the remaining ingredients.
Black Walnut Spread will keep, tightly covered, in the refrigerator for 1 week.
Slather Black Walnut Spread on bread or use it as a dip.
Yield: 2 cups
Recipe Source: The Wild Vegetarian Cookbook by "Wildman" Steve Brill (Harvard Common Press)
Reprinted with permission.
