Rating5/5 (from 1 ratings)5
YieldMakes about 2 cups
1 cup hazelnuts, soaked 8 hours & rinsed thoroughly
10 brown button mushrooms, sliced
few splashes of Bragg's or nama shoyu
1 slice onion, (you can use more, but I found it tasted too hot then)
1 clove garlic, minced
Slice the mushrooms & splash on some nama shoyu or Bragg’s, then leave in the fridge to marinade. They’ll probably do in 1/2 and hour or so, but I left mine in the fridge overnight.
Pulse everything together in a food processor or blender (including any juice from the mushrooms) – you can leave it rough for a nice lettuce wrap filling, or make it fine for a pate. You may find you need to add a splash of water to help it blend, or to get it smooth enough.
Denzildragon's ThoughtsBy denzildragon
You can use this mix as a pate, spread, rissoles, burgers or a wrap filling.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note
Anti aging effects of raw foodrobing9010 - 12 hours 9 min ago
I hate my juicer! Help Pleaselizab - 12 hours 35 min ago
Olive oil and honey face masklizab - 1 day 15 hours ago
Is it good to eat only when hungry?lizab - 1 day 15 hours ago
Wrinkles & Fine LinesAlina - 1 day 17 hours ago