Raw Seaweed Mushroom Pate is one of those easy recipes for when guests drop by for a drink, unexpectedly. Step forward, Craig….
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 5g seaweed flakes
- 2 shallots, chopped
- 4tbs olive oil
- 2 cloves of garlic, minced
- 1tbs white wine vinegar
- 1tsp paprika powder
- pinch of salt
- 400g mushrooms, Portobello
- 75g sunflower seeds
Instructions
- Soak the sunflower seeds in water for an hour. Drain the excess water.
- Blend all the ingredients (save the mushrooms and sunflower seeds) to a fine consistency in a food processor
- Add the mushrooms and sunflower and continue whizzing to the consistency you desire. I prefer to have small chunks of mushrooms and seeds.
- Serve with crackers.
