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Serves 4 1 c. raw organic almonds 1 c. raw organic sunflower seeds 1 clove organic garlic, chopped 1 tsp. chile powder 1 organic tomato, seeded 3 Tbsp. finely chopped organic red onion 3 Tbs. chopped organic red pepper 2 Tbs. chopped organic cilantro 1/4 c. fresh organic sweet corn Juice of one organic lime Sea salt to taste 4 large organic portobello mushrooms, stems removed 2 Tbs. organic extra virgin olive oil 1 Tbs. organic tamari Soak almond and sunflower seeds overnight. Rinse and place in food processor with garlic, chile powder and tomato. Purée until smooth. Adding a little water to thin, if necessary. Place mixture in a bowl and fold in onion, pepper, cilantro, sweet corn and lime juice. Add salt to taste. Scoop out the insides of the mushrooms. Place in a bowl and toss with olive oil and tamari. Allow to marinate for 20 minutes. Fill with about a 1/4 cup of Southwestern Pâté. Refrigerate remaining pâté and use as a dip for fresh vegetables. Nutrition Facts Per Serving (145g): 210 calories (130 from fat), 14g total fat, 1.5g saturated fat, 0g trans fat, 0mg cholesterol, 170mg sodium, 16g carbohydrate, 5g dietary fiber, 4g sugars, 8g protein |
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