Vegetable Pate (Mock Chopped Liver)

1. 1

   Saute diced onions over a medium flame until they begin to caramelize. You want some of the onions to turn brown, but be careful not to burn.

2. 2

   Peel the hard-boiled eggs. Drain the peas, reserving some of the liquid.

3. 3

   In the bowl of a food processor add the eggs, nuts, peas (without the liquid) and half of the onions, along with the oil.

4. 4

   Process for a few minutes until the mixture begins to form a smooth paste. You may find you need to add a bit of the reserved liquid. The mixture should resemble a thick paste.

5. 5

   Pour the mixture into a bowl, add the remaining onions and oil. Season with salt and pepper. It's best to under-season at this point, as the flavors will meld. Cover and chill in the fridge, correcting the seasoning after several hours or before serving.

6. 6

   The pate is best served 12-24 hours after you make it. Remove from the fridge and allow it to come to room temperature for about 1/2 hour before serving.

* Per serving · 4 servings · Values may vary.