Welcome to The Virtual Vegan Potluck December 2014 edition. This is my fourth time participating and it keeps getting better. Thank you to the whole team of vegan bloggers out there organizing to keep the links rolling, but the biggest Thank You to Annie over at An Unrefined Vegan for being the main force behind this grand food adventure.
If you get lost somewhere along the way, just head back to The Virtual Vegan Potluck to find your place again. At the bottom of this page are links forward to Juicy Dishes by Mind Your Mind and back to the Seasonal Veg Head.
To this potluck, I am bringing an appetizer highlighting one of my favorite foods, aramé. I got the inspiration for this recipe from Cynthia Lair and her cookbook, Feeding the Whole Family. You can start with less aramé if you are hesitant about sea vegetables and add more seasonings and walnuts as well.
I like serving this paté with lightly blanched thinly sliced root vegetables like carrots, turnip and daikon radish. You may not want to bring daikon radish to a party, though, due to its smell. You could bring it to this party, though!! This spread is also one of my favorite sandwich spreads and corn tortilla fillings.
Aramé Tofu Paté
1/2 cup walnuts
1/2 block of tofu (about 7 oz)
1/2 cup dry aramé
1 tsp shoyu or gluten-free tamari
2 medium-sized green onions or 1/2 leek, chopped
1/2 carrot, diced small
1 1/2 tsp chickpea miso (I love the South River brand)
1 1/2 tsp unsweetened brown rice vinegar
1. Toast the walnuts lightly in a skillet on medium low or in the oven at 300°. Watch them carefully because they toast quickly. Set aside.
2. Soak the aramé in a small pan with 1/4 cup water until softened. Then heat it to boil and lower to simmer. Simmer until there is about 2 Tbsp of liquid remaining. Add the shoyu/tamari and simmer for a few minutes more until the liquid is gone.
3. Bring a small pan of water to a boil. Drop the tofu in and boil for 10 minutes. Remove and place on a towel to collect excess moisture.
4. Place all ingredients in a food processor and process until the texture you want. I often place the walnuts in first and pulse a bit. Then add the green onion/leeks, carrot and seasonings. Then the aramé. Add tofu last. I like to pulse it until it’s combined, but still a bit chunky.
5. Adjust seasonings with a little more salt or rice vinegar if you like.