I’m in the middle of a quiet crisis. Nothing new, nothing earth shattering, but I’m feeling off, unsure and uncomfortable in my own skin. I’ve mentioned here before that it’s been a tough year for me and it’s probably my minds way of processing all that has happened. There are days when I would love to escape my life and go away for a while to lick my wounds. I follow this Vegan blogger on Instagram that takes the most inspirational food photos, and he posted about a workshop he’s hosting in Hawaii next month. Eight days in Hawaii with nothing more demanding than photography and great food. I was sorely tempted, but then I thought about my responsibilities and how complicated the logistics would be. So I won’t be spending time in paradise hidden away from the world. Instead, I’m taking my son to Los Angeles and Orange County to visit family and eat sushi. Not exactly a dream vacation but these trips are an excellent opportunity for us to connect and create some lasting memories together.
I’m looking for some recommendations on things to do and places to eat in the L.A. area. I grew up in Orange County and used to drive up every weekend in my early twenties to record shop and go to concerts. I know that the city has changed dramatically so if you have any suggestions, I’d love to hear them!
I love pate, but it’s not something I eat a lot of these days for a number of reasons. But I miss that rich creaminess spread on a bagguette or cracker. This mushroom walnut pate satisfies all those cravings and gives me a healthyish option for when I’m craving something rich and satisfying. This makes a great sandwich spead with some pickled onions or you can thin it with more almond milk and toss it with pasta.
This recipe comes together really quickly and it will keep in the fridge for 4-5 days. You saute some onions and mushrooms with garlic and thyme, toast some walnuts and then blend everything together with miso paste, soy sauce and sherry vinegar. The result is a dream of a spread that will satisfy vegans and meat eaters alike.
- 1 red onion, finely diced
- 3-4 sprigs fresh thyme
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, sliced
- 1 clove garlic, finely diced
- 1 cup toasted walnuts
- ¼ cup almond milk
- 1 teaspoon sherry vinegar
- 1 tablespoon red miso paste
- 1 tablespoon soy sauce
- To garnish:
- 3 tablespoons olive oil
- ½ cup walnuts
- 1 teaspoon chopped, fresh thyme
- ¼ teaspoon salt
- Heat the olive oil in a large skillet over medium heat and add the onion and thyme. Cook, stirring frequently until the onions are soft and translucent. Add the mushrooms and garlic and cook for 8-10 minutes the mushrooms will seem dry but don't add any additional oil, just give them a few minutes and they will start to release a lot of liquid. Cook for 8-10 minutes until the liquid has cooked off and the mushrooms start to color.
- Add the mushrooms, walnuts, almond milk, sherry vinegar, miso paste and soy sauce to a high-speed blender. Blend on high until smooth and creamy, you will probably need to use your tamper to get the mixture started. If it's too thick add additional almond milk a tablespoon at a time if needed.
- Heat the three tablespoons of olive oil in a small skillet over medium heat until shimmering. Add the fresh thyme leaves, walnuts, and salt and cook until fragrant and the walnuts are toasted. Serve the pate with the walnuts spooned over the top.