Rating5/5 (from 1 ratings)5
1 cup walnuts, soaked 24 hours
2 cups mushroom pieces
1 cup diced bell pepper of choice
juice of 1 lemon
few sprigs fresh cilantro
*mineral salt to taste
2 cloves fresh garlic
1/2 white onion
four baby carrots
*cumin powder to taste
2 tbsp. olive oil
*lemon juice to taste
(Here's the fun part: Add ANY other vegetables you want! I personally add a LOT more vegetables than the original recipe called for, including but not limited to green onions, broccoli, parsley, cucumber, basil and zucchini. So long as you add more nuts and mushrooms, the consistency will be perfect.)
Blend all ingredients together in food processor, occasionally folding and stirring to ensure even consistency. Once smooth, serve on a green lettuce leaf with a slice of avocado, tomato chunks, and unpasteurized cheese if you please. Wrap and enjoy, or dehydrate into patties if a firmer texture is desired.
Another fun way to eat leftover mushroom pate: de-stem large mushrooms, blend stems into excess pate mixture, fill mushroom caps with pate and drizzle with olive oil/salt. dehydrate for 30 minutes. Enjoy!
Emimcm's ThoughtsBy emimcm
This is an incredible blend of vegetables, soaked walnuts, and mushrooms that is loved by all who have tried it, hopefully including you!
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