6 oz Fresh mushrooms (wiped clean)
2 Tbs Nama Shoyu thinly sliced)
1/4 tsp Chili Powder (or to taste)
1 cup Walnuts
Pinch Cayenne pepper
1/2 cup Almonds
Pinch Flower of the Ocean Sea Salt
1 large Sweet Onion, diced thoroughly
1 Sprig Parsley
1 large clove Garlic, minced well
2-3 Stalks Watercress
1 Splash Apple Cider Vinegar (or to taste)
7-8 Cherry Tomatoes
1/2 cup Udo’s Chioce Oil or Grapeseed Oil or Olive Oil
In a food processor, use S-blade, and pulse mushrooms, onion, garlic, walnuts and almonds together. Add vinegar and oil. Pulse until thoroughly mixed. Add Nama Shoyu, chili and cayenne pepper and pulse long enough to combine together. Transfer to a serving bowl and cover tightly before refrigerating for 2-3 hours minimum.
Before serving, allow the pate to sit at room temperature for about 1 to 2 hours. Garnish with watercress, cherry tomatoes and parsley. This recipe may also be made a day before serving as long as the garnishing is used only at the time of serving.
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