Mushroom Nut Pate

This savory nut paste is delicious on its own, but it can also be dehydrated to make a nut loaf, served with salads, spread on dehydrated flax crackers, or used as a tasty bell pepper stuffing.

Ingredients:

2 large portobello mushrooms, sliced

1/2 cup raw almonds

1/4 cup raw walnuts

1/2 cup raw sunflower seeds

3 raw Brazil nuts

1/2 onion, chopped

1/4 cup chopped parsley

2 cloves garlic

1 tbsp. water

¼ inch piece of ginger

1 tbsp. raw coconut aminos

1 tsp. date syrup (dates blended in water)

1 tsp. lemon juice

1 tbsp. cold-pressed olive oil

Instructions:

1. Combine all ingredients and marinate for 1 hour.

2. Add to food processor and process well to form a paste.

3. Keep refrigerated until ready to eat.

Enjoy! :) For more delightful raw vegan recipes like this one, please check out Raw From The Garden's website at www.RawFromTheGarden.com today! Also, Raw From The Garden's featured living food chef and recipe book author Chef Alice Dee is now available for interviews, book signings, talks and weekend workshops this year on the Raw Vegan Diet and Cuisine. She also offers a vegan restaurant consulting service and mentors those interested in the raw vegan diet. Contact Alice here to make a booking.