Makes about 2 cups
|3||medium (about 1/2 pound) carrots, cut into 1-inch pieces|
|2||teaspoons vegetable oil|
|1||small onion, chopped|
|Grated rind of 1 orange|
|1/4||cup orange juice|
|1/4||teaspoon freshly grated nutmeg|
|1/4||teaspoon ground cinnamon|
|4||ounces extra-firm tofu, diced|
|2||tablespoons red miso|
|1||teaspoon Worcestershire sauce|
|Salt and pepper, to taste|
1. In a medium saucepan, combine the carrots with water to cover. Bring to a boil, lower the heat, and simmer the carrots for 15 minutes or until they are tender. Drain into a colander.
2. In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring often, for 5 minutes or until it softens. Stir in the orange rind and juice, nutmeg, cinnamon, and water. Bring to a boil. Lower the heat and simmer the mixture gently for 10 minutes.
3. Add the carrots and cook, stirring often, until all the liquid evaporates. Remove the pan from the heat; leave to cool.
4. In a food processor, work the walnuts until they are finely chopped. Add the carrot mixture, tofu, miso, and Worcestershire sauce. Process in on-off motions until the mixture is almost smooth. Add salt and pepper.
5. Transfer to a covered container and refrigerate until cold. Spread the mixture in a shallow serving dish and surround with raw vegetables or crackers. Adapted from Andrea Mason