sharing raw, vegan recipes and advice
These measurements are approximate, because I was inventing it as I made it! However, I don't think they need to be exact for this to be good. Sorry, no picture, my camera batteries were dead and we wanted to eat lunch. I can tell you that it looks a little like refried black beans, so I would garnish it!
4 to 5 large button mushrooms
a handful of cashews (i would guess that i used 1/3 c., I measured my handful once and that's what it was)
2 T or so sunflower seeds
drizzle of olive oil
splash of water to get it moving
salt and pepper to taste'
squeeze of lime juice (lemon would be fine too)
splash of Braggs or Nama shoyu
1 small clove garlic or a half a bigger one
Grind the cashews and sunflower seeds with the oil until they are almost butter, add a little water if you need to and scrape down the sides periodically.
Add all other ingredients and blend until pate-like, adding water little bit at a time if necessary.
Taste to adjust seasonings.
I served it spread in Romaine lettuce leaves topped with freshly snipped chives. I think chopped tomatoes, sunflower sprouts or more mushrooms would be great too. All three would be even better.
MMmmm I like mushroom pate and this sounds good. I'll hae to remember to get some mushrooms next time I shop.