Faux Liverwurst

I’ve been making this for over 30 years, and still enjoy it on toast with mayo – yum!

1/2 c. white tahini
2 T. rice miso (or a little more, to taste)
1/4 c. water
1 t. onion powder
1/4 t. garlic powder
1/2 t. fines herbes
1/8 t. pepper

In a small saucepan over low heat, whisk the miso into the tahini. Keep stirring and drizzle in the water and spices. This scorches easily, so don’t stop. When it comes to a boil, whisk until it is thick and a good consistency for spreading, then take it off the heat. When it is cool, chill in an air-tight container. Use within the next few days.

About Shucky

Shucky is a retired home cook who lives in Brampton, Ontario. She has been cooking since childhood and became interested in nutrition and alternative medicine, which she has been following since 1969. Her particular interests in this area are special diets, international cuisine, and offering recipes that are, insofar as possible, quick and simple to make. You can also follow her at Shucky's Kitchen on WordPress.

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