garbanzo tofu pâté

1/2 c. chickpeas, soaked & drained
2.5 c. water

4 tbs tofu
4 tbs soy yogurt
1 tbs lemon
1/2 tsp oregano
1/2 tsp basil

+ spices

 
directions: cook beans until soft. drain & mash well. combine all ingredients and adjust the seasoning to taste. add a little extra soygurt if the mixture is too stiff. place in a dish and garnish. serve with toast fingers and a light salad or as a sandwich spread.

about the recipe: my first vintage recipe! i bought this book at a used bookstore back in my hometown a month or two ago. it has a lot of amazing recipes in it that i'm excited to try (at least two more by the end of the week)... moving on, this pâté makes an excellent sandwich spread. i doubled the recipe to make the amount below because i had 1 cup of chickpeas that needed to be used up. the recipe calls for a little too much lemon juice - which is predominantly what i taste when i eat it. however, it goes really well with the tomato-basil bread my roommate picked up the other day. i used fresh basil instead of bulk for an extra kick and added some Berbere and Chipotle as my seasonings. i let it sit overnight and then ran it through the food processor which helped make it look more consistent.

from the book:
Bean Cuisine by Janet Horsley
2nd edition, published 1993
isbn 1-85327-072-5

manipesto destiny!

1/2 c. pasta
1/2 can garbanzo beans
1/2 c. premade passive aggressive pesto from the ppk.
some red pepper & red onion

directions: Cook pasta and beans accordingly.  i ended up cooking the pasta and then adding in the beans halfway through. dice red pepper and red onion. once the pasta and beans are done, drain them. add them to the pesto mix in chunks to make sure they blend well. then i added the peppers and onions.

about the recipe: this isn't from any recipebook, but i wanted to try a vegan pesto and threw this together based on what i had in the kitchen. next time i'll probably not add the onion, but instead some black olives. i was going to add avacado, but mine aren't ripe yet.