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Carrot pate
(Wendy Maeda / Globe staff)

Carrot pate

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
1/3 cup water
1/2 cup walnuts
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

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