Pates are very common in the raw food lifestyle. Generally, to make a raw food pate, nuts and seeds are soaked and then blended in a food processor with various other vegetables, oils and spices. Here we use the raw walnut pate as a filling for raw stuffed mushrooms. You don't need a dehydrator to warm up the mushrooms, but it is still nice to allow them to sit and marinate before stuffing them. You can even try leaving them in a sunny window for 20 or 30 minutes. Use the leftover raw pate as a dip for veggies or flax crackers.
Prep Time: 25 minutes
Soaking and Dehydrating: 20 minutes
Total Time: 45 minutes
Yield: 16 mushrooms, 4 to 8 servings
- 1/2 cup walnuts
- 16 large crimini or button mushrooms
- 1/4 cup nama shoyu
- 1 1/2 cups broccoli florets
- 1 cup chopped fresh cilantro
- 1 tablespoon fresh rosemary
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
- 3 tablespoons pine nuts
- 1/4 cup red onion, chopped
- Salt and black pepper to taste
- Pinch cayenne, or to taste
- 1/2 cup diced celery
1. Place the walnuts in a small mixing bowl and soak in about 2 cups of water for 20 minutes or more.
2. Remove the stems of the mushrooms and set them aside.
3. Pour the nama shoyu into a bowl and roll the mushroom caps around in it to coat them completely. Arrange the caps on a plate or casserole dish and either set them aside or place them in a dehydrator at 145 degrees for 20 minutes.
4. Pour the remaining nama shoyu into the bowl of a food processor along with the remaining ingredients, except the celery. Process on high speed for 40 to 60 seconds or until a uniform pate forms; there may be some chunks. Transfer the mixture to a bowl and stir in the diced celery.
5. Scoop the pate into the mushroom caps with a spoon and form rounded tops. Serve immediately or store in an airtight container for 1 to 2 days.