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.

Share: