This week's Sagebrush Variety Show Farm Report on dill references a recipe for a vegan "fish" pate, which was used as the vehicle for the Sagebrush Players to taste their dill. Here is the recipe from Andrea Alday (host of RadioBoise's Snow and Thunder show):
1 lb firm or extra firm tofu, drained
1/2 cup loosely packed fresh dill leaves
juice of 1 lemon
1 T capers, rinsed and drained
1/2 sheet sushi nori, crumbled
salt to taste
Put all the ingredients into a food processor, reserving a small chunk of the tofu (about 1/4) and process till the tofu is creamy. Season with salt as desired. Add the remaining tofu and buzz till worked in but small pieces remain. Chill in refirgerator and serve cold with raw vegetables, bread, crackers, etc.
