Thyme recipes

Take...

1 1/2 medium onions, about 3/4 lb. (340 g)
1/4 C. (60 ml) water
1 lb. (450 g) Russet potatoes, unpeeled
1 clove garlic, coarsely chopped
1/2 onion, coarsely chopped
1/2 t. salt Water
2 C. (480 ml) whole raw almonds
1/3 C. (80 ml) raw walnuts
1/3 C. (80 ml) raw pecans
2 cloves garlic, minced
1/4 t. each dried basil, thyme, marjoram
1/2 t. ground nutmeg
1 3/4 t. salt
1/4 t. ground black pepper
1/4 C. (60 ml) + 1 T. Red Star nutritional yeast powder
1 medium tomato, diced
3 oz. (80 ml) water
2 or 3 dashes vegan Worcestershire sauce
1 or 2 pinches cayenne (optional)
1 large tomato, sliced or 2 medium

then...

Preheat oven to 375 F. (gas mark 5), and lightly oil an 8-inch x 8-inch (20 x 20 cm) Pyrex baking dish.
Put onions into food processor and pulse until finely chopped. Transfer to a large skillet. Add water and sauté over high heat until soft, about 5 to 7 minutes. Remove to a large bowl.
Scrub potatoes, cut coarsely into chunks, and put them into a 2-quart (2 liter) saucepan. Add garlic, onion, salt, and water to cover. Cover pot and bring to a boil over high heat. Turn heat down slightly and simmer 10 minutes or until fork tender. Drain in a colander, and transfer potatoes to a bowl. Mash with a fork, and add to bowl with cooked onions.
Put almonds into the food processor and process until finely ground. Add to bowl with onions.
Process walnuts and pecans in food processor until finely ground but still retain a little crunchy texture. Add to bowl.
Add garlic, herbs, nutmeg, salt, pepper, nutritional yeast, tomato, water, Worcestershire sauce, and cayenne. Mix all ingredients thoroughly.
Spoon into prepared Pyrex baking dish or 8" to 9" (20 cm to 23 cm) springform pan, pressing to compact ingredients.
Arrange tomato slices over top and bake at 375 (gas mark 5) for 50 to 60 minutes. Remove from oven and allow to stand for 15 minutes. Cut into squares and serve. Serves 6 to 8

This recipe is from Vegetarians in Paradise and the original can be viewed here