Herb Walnut Pate Stuffed Portabella Mushroom with Marinara Sauce

Phew! This recipe has a lot of ingredients but the results are pretty spectacular. And surprisingly VERY Filling.

The thing about eating a raw food diet is this....you end up eating less food because your body is getting more nutrients from the whole foods you are eating. Anyway it's not easy going 100% raw but as a supplement to my diet I find it very satisfying.

So, here goes, 

 Herb Walnut Pate:

1 Portabella Mushroom chopped
2 heaping hand fulls of walnuts
2 soaked sun dried tomatoes
2 sprigs of fresh thyme
3 oregano leaves fresh
3 sage leaves fresh
2 teaspoons Nama Shoyu to toss with the chopped mushroom
pinch of sea salt
1 teaspoon AKA Miso
Heaping tablespoon of ground flax seed mixed with 3 or 4 teaspoons of water to form a thick paste
1 tablespoon parsley leaves
1 tablespoon agave nectar
1 clove garlic
Juice of 1/2 lemon

Pulse in a food processor until you have a smooth paste.

Meanwhile, marinate 4 portabella mushrooms with Nama Shoyu. Drizzle a small amount on each and let site for 1 hour or so.

Marinara Sauce:

2 cups fresh tomatoes
12 sun dried tomatoes
3 dates pitted and soaked
1/4 cup extra virgin olive oil
3 garlic cloves
1 cup fresh basil
1/2 teaspoon cayenne
1 teaspoon herb sea salt (plain sea salt will do as well)

Blend ingredients in a food processor until smooth.

Spread the herb walnut pate onto the portabella mushroom and top with the marinara sauce and serve with an organic green salad. (I eat my greens raw with no dressing. You really don't need a dressing because the herb walnut pate and marinara sauce will blow your taste buds away.)

Comments

[jeni treehugger]

That does look super tasty!