Raw Mushroom Pateby Elizabeth @rawlivingandlearning.blogspot.com
3 Cups of finely diced Shitake and white button mushrooms
4 leaves of fresh basil
1 Tbsp of low sodium Tamari diluted in 2 Tbsp water
1/4 Cup of raw sunflower seeds, soaked and dried
1/2 Tbsp dried onion flakes
1/2 tsp Italian spices
1 tsp coconut vinegar
1 small tomato cut into thin strips
1 small carrot spiralized
collard leaves as the wraps
I began by preparing the ingredients. The raw sunflower seeds need to be soaked for 30-60 minutes and then left to air dry on some paper towel. I also finely diced the mushrooms and measured out my spices. I diluted 1 tablespoon of low sodium Tamari in 2 tablespoons of water.
Next I prepared the tomato and the carrot for my garnishes. I cut the thick stem out of the collard greens so they could easily be wrapped up with the pate and garnish inside.
+JMJ+ Today I am grateful for the ability to share my recipes with the viewers of this blog and also via my account on Instagram. We all are learning so much from each other and the support and love is enormous!!