Mushroom Pate

Daughter #2 loves mushrooms. She also likes a bit of variation in her school lunches, so I have introduced this recipe to her repertoire. Mushroom pate is pretty quick to make, and squishes down nicely in sandwiches. It’s a lightly peppery, distinctly mushroom-y affair, good enough to serve to guests, but not to those who don’t like mushrooms.

Pate on toast

Vegetarian, mushroom pate, here served on teff toast.

1 tbsp non-hydrogenated margarine
1/4 large (or 1/2 a medium) onion, chopped
8 oz mushrooms, roughly chopped
1/2 tsp dried thyme
1/4 tsp salt
2 cloves garlic, minced
5oz firm tofu
1/2 cup almond flour
2 tbsp mushroom powder
1 tbsp Braggs or other GF soy sauce
1/4 tsp black pepper

Sauté the onion in the margarine for a couple of minutes, then add the mushrooms and thyme, and sprinkle with the 1/4 tsp salt to draw out their water. Once the onions are cooked, and the mushrooms are softened, add the garlic to warm through.

Put all ingredients into a food processor, and pulse until a rough paste has been attained.

Return the pate to the pan, and cook over a gentle heat for 5 minutes to drive off excess moisture, stirring frequently.

Check for seasoning, press into serving bowls, and refrigerate until ready to eat.

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(Nearly) Instant Creamy Sun Dried Tomato Pasta Sauce

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Rich Sun Dried Tomato and Basil Sauce with GF Pasta

This pasta sauce is rich with a very pronounced taste of tomatoes. It’s one of those instantly ready ones that can be made in advance, but is still good enough for entertaining, along with a light, green salad of some description.

1/2 cup raw cashews
2 cloves garlic
1/2 cup sun dried tomatoes in oil
1/2 cup fresh or chopped tinned tomatoes
1/4 tsp ground black pepper
1/2 tsp salt
4 large fresh basil leaves
extra basil and diced tomato for garnish

Blend everything together with 6 fl oz (3/4 cup) water until completely smooth.
Stir into cooked pasta. This amount is sufficient for 1 lb of dry GF pasta.