In an ideal world I would always have a good home made dip in my fridge. It is excellent for snacks, sandwiches and filling the gap before dinner. I had fellow blogger Lisa over for dinner last week and on the spur of the moment decided to make a dip because I had basil to use up and the enchiladas (recipe to come) were taking longer than I expected.
I decided to adapt the pea pesto to use the ingredients I had on hand and to veganise it for Lisa. I will probably make a version of this again as I have tofu in my fridge more often than the cream cheese that is in the original recipe. Peas are perfect for a dip. They are usually in my freezer, are convenient and retain their brilliant green colour.
I had pate left yesterday so I made a great sandwich of leftovers. Pea pate, mashed potato, sliced cherry tomatoes and cold grilled vegetarian sausages. A bit like a bangers and mash sandwich. That is no coincidence as Mondays are often bangers and mash night in our house.
I also enjoyed eating the pate with mashed potato and promite on toast. That was exactly how I finished it up this morning and now my fridge is yet again bereft of home made dip. Hopefully it wont be too long before I make this one again.
Previously on Green Gourmet Giraffe:
This time one year ago: The joy of mouldy soy cheese and other quirky notes
This time two years ago: WTSIM: of cats, ukeleles and enchiladas
Vegan Pea Pate
adapted from this pea pesto
170g cooked peas (200g frozen)
70g firm tofu
2 tbsp olive oil
1-2 cloves garlic, crushed
juice of half a lemon
¼ tsp salt
35g (1 bunch) basil, roughly chopped or torn
½ cup pinenuts, toasted
1 tbsp nutritional yeast
freshly ground black pepper
Blitz in blender, adjust seasoning and lemon juice to taste. This is quite a thick dip, hence it seemed more pesto than pate to me, but could be thinned a little with olive oil or water.
On the Stereo:
The end of the rainbow: an introduction to Richard and Linda Thompson