Practically Pâté

Author Notes

I make this take on Mollie Katzen’s Vegetable-Walnut Pâté, set it out on the buffet table, and watch as guests gather around the dish– and stay there, devouring the spread. Some vegetarians don’t believe it doesn’t have at least *some* liver in it; omnivores don’t care one way or another. I make this dip/spread for myself, too, and use it on sandwiches. To make a vegan version, use an eggless mayonnaise (what? what?), and instead of the eggs, use about 1/2 cup of firm tofu that’s been briefly steamed or microwaved for about 30 seconds. —vvvanessa

Ingredients

• 
  2 tablespoons
  
  extra virgin olive oil
  
  
• 
  ¹/₄ cup
  
  finely chopped white or yellow onion
  
  
• 
  2 cups
  
  green beans that have been cleaned, trimmed, and chopped into 1/2-inch pieces
  
  
• 
  ¹/₄ teaspoon
  
  dried thyme (or 1/2 teaspoon fresh)
  
  
• 
  ¹/₄ cup
  
  lightly roasted walnuts
  
  
• 
  2
  
  hard-boiled eggs, peeled
  
  
• 
  ¹/₂ teaspoon
  
  Dijon mustard
  
  
• 
  2 tablespoons
  
  mayonnaise
  
  
• 
  2-3 teaspoons
  
  fresh lemon juice
  
  
• 
  ¹/₂ teaspoon
  
  kosher salt
  
  
• 
  ¹/₄ teaspoon
  
  freshly ground black pepper
  
  

• 
  fresh, chopped parsley or chives to garnish