Mushroom-Walnut Pat

The walnuts and mushrooms in this dish provide plenty of protein, B vitamins, zinc, calcium and potassium. The mushrooms add a "meaty" texture and an earthiness that is perfect for a cold weather party. Make this ahead of time or the day before, but eat it quickly after a day or two.

1 Tbsp (15 ml) extra-virgin olive
or cold-pressed sesame oil
1 cup (250 ml) onion, finely chopped
1 lb (500 g) mushrooms, thinly sliced
2 cups (500 ml) walnuts, toasted at home
1 lb (500 g) firm tofu, finely crumbled
2 Tbsp (30 ml) nutritional yeast flakes
2 Tbsp (30 ml) Bragg's liquid aminos or tamari (add more to taste)
Fresh herbs or small winter flowers or berries, for garnish

Heat oil over medium heat in a fry pan. Add onion and cook until golden, around six minutes. Add mushrooms; stir and cover for three minutes. Remove the lid and cook until mushrooms have released their water and are lightly browned, about five minutes.

Place the mushroom mixture in a food processor and blend until smooth. Add nuts, tofu, nutritional yeast, Bragg's (or tamari), blend again, then pour into a serving dish. Cover and refrigerate at least one hour before serving. Serves 12.

Source: alive Magazine (pre-2000)