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Prep Time: 60 Minutes Cook Time: 1440 Minutes |
Ready In: 1500 Minutes Servings: 10 |
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An Andrew Weil/Rosie Daley heart-healthy recipe. Be sure to let the mixture rest for a full day, as the texture and flavor take time to develop. Cooking time is refrigeration time. Ingredients:
1 loaf good-quality whole wheat bread, sliced (ok if stale) |
1 cup unsalted vegetable broth |
1 cup tahini |
1 1/2 tablespoons miso (red, mugi, and hatcho miso are all fine) |
1 tablespoon toasted sesame oil |
2 garlic cloves, mashed |
1 medium onion, finely chopped |
1 1/4 cups chopped fresh parsley |
3 tablespoons dry sherry, more as needed |
1 dash thyme |
1 dash sage (or rosemary) |
1 dash allspice |
fresh ground black pepper |
Directions:
1. Preheat oven to 250 Fahrenheit.
2. Place the bread slies on a baking sheet, put them in the oven about 45 minutes, until thoroughly dry. Let bread cool, the break it into piecs. You should have about 4 cups of pieces. Put the bread and broth in a bowl and work it with your hands until it's thoroughly moist.
3. In a separate bowl, mix the tahini through the garlic and mix until well-blended. Add to the moistened bread and combine everything thoroughly, using your hands. Add the onions through the pepper, kneading until the mixture is well-blended. Add a few more tablespoons of sherry if needed, then add more broth or water, if necessary, to make a moist, sticky consistency. Pack the pate firmly into a small loaf pan or a bowl. Cover and refrigerate for 24 hours or more.
4. Remove from the refrigerator at least a half hour before serving, unmold it and serve with crackers.
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