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Title: Cashew Mushroom Tapenade

1 lb. portobello mushrooms, coarsely chopped (about 4 giant mushrooms)
1/4 C soy sauce
1/4 C apple cider vinegar
1/3 C water
1/2 lb. cashews, coarsely chopped

Put the mushrooms into a large, deep bowl. Add the soy sauce, vinegar, and enough water to create a marinade. Cover and marinate at room temperature for 2 hours, stirring occasionally.

Grind the cashews into a fine meal in the food processor. Using a slotted spoon, remove the mushrooms from the marinade and add them to the cashews in the food processor. pulse until the mushrooms are well minced and the mixture is creamy.

Button or cremini mushrooms can be substituted if necessary.

From Nut Gourmet
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Title: Spanish Tapenade

1 lb. ripe Roma tomatoes
3/4 C pimiento-stuffed green olives
3/4 C pitted black olives
3 - green onions, chopped
1/2 C pine nuts
2 T olive oil
1/4 t salt
1/8 t ground black pepper

Cut the tomatoes in half and seed them. Chop them in the food processor. Add the remaining ingredients and pulse to a chunky purée.

From Nut Gourmet
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Title: Hot Karachi Pea Dip

1 1/2 C frozen peas, thawed
1/2 C pistachios
5 T water
1 T lemon juice
3/4 t salt
3/4 t curry powder
1/4 t cayenne
1 T pomegranate syrup

Combine the peas, pistachios, water, lemon juice, salt, curry powder, and cayenne in the food processor and process until creamy.

Transfer to a one quart saucepan and gently heat, stirring frequently, until thoroughly warmed but not boiling. Spoon into an attractive serving bowl and lightly drizzle the top with the pomegranate syrup.

From Nut Gourmet
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---begin-tinykitchen---
Title: Almond Butter Cream

4 dates, pitted
1/2 C hot water
1 C blanched almonds

Soak the dates in the water until soft.

Place the dates and their soaking liquid in a blender, add the almonds, and blend until smooth and creamy. Store in the refrigerator, tightly covered, until ready to use, up to 1 week.

From Vegan Planet
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Title: Nottella

1 C toasted, skinned hazelnuts
2 T Frangelico or 1 1/2 t hazelnut extract
1/4 t vanilla extract
3/4 C confectioners' sugar
1/4 C unsweetened cocoa powder
10 T peanut or hazelnut oil

Empty the hazelnuts into a food processor and pulse into crumbs, and then continue until an oil pate forms. Add the hazelnut liquor, vanilla extract, confectioners' sugar, and cocoa. Blend until a crumbly mixture forms. Add 4-5 tablespoons of oil. Continue to pulse and add oil until a thick, spreadable mixture is achieved. If needed, add a bit more confectioners' sugar.

Store in the refrigerator in an airtight container.

From Veganomicon
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