Wednesday, July 22, 2009

Beyond Olive Oil and Mayo

Sometimes it is hard to find ways to add calories AND add nutrition. There is only so much olive oil or mayonnaise to add. This is a great dip or spread (could call it a pate' but a bit too elegant for a kid's meal). It is full of B vitamins, zinc and protein and tastes just like the chopped liver that my Poppie used to make. Surprisingly so!

It is vegetarian not vegan and pretty easy to make. Like most recipes posted here, variations are included so you can make one that works best for your family and your child. This recipe is adapted from the Oakwood School cookbook submitted by a lovely vegetarian family. Personally, I prefer this with peas, try each variation and let me know how it works. -Patricia

1 onion finely chopped
1/2 cup lentils OR 1 1/2 cups cooked peas OR 1 1/2 cups cooked green beans
many recipes like this recommend using canned veggies for ease
1/4 cup cashews or 1/3 cup walnuts
3 hard boiled eggs

Saute the onions in olive oil until translucent, for a richer flavor, saute until golden ( carmelize them). Cook up the lentils, peas or green beans. They should be well cooked, not crispy.
Toss all of the cooked ingredients in a food processor with the nuts and eggs. Add some seasoning ( a little pepper, a little salt) and puree up. If it is too thick, you can add a bit more olive oil (more calories!)or water or soup stock.

Let sit for an hour or two to let the flavors combine and dip or spread.

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