Vegan Kelp Mushroom and Nut Pate
This recipe is easy to make and the only cooking needed is the mushrooms.

1 pound mushrooms (any kind)
2 tablespoons olive oil
sea salt to taste
1 cup cashews (toasted)
½ cup walnuts or hazelnuts or MIX (toasted)
1/3 cup sesame seeds (toasted)
3 cloves garlic (chopped)
½ cup celery (chopped)
½ cup red, yellow or green pepper (chopped)
½ teaspoon fresh thyme (chopped) or 1/4 teaspoon dry
½ cup cilantro or parsley (chopped)
1/3 cup onion (chopped small)
1/4 teaspoon cayenne pepper
1/3 cup dry Bull Kelp flakes (Nereocystis luetkeana)
4 tablespoon fresh lemon or lime juice

Place kelp flakes in a bowl and slightly cover with water. Let sit 15 minutes.
In the meantime heat skillet on medium heat. Saute mushrooms until lightly brown about 10 minutes or so.
Drain mushrooms and season to taste with sea salt. (Save liquid).

Take kelp flakes out of water. (Drain liquid in bowl and save mineral rich water in refrigerator for soups or smoothies). Will keep 5 days or so.

Add soaked kelp flakes to ingredients.
In a big bowl add all ingredients and mix all together.
Pour this mix in food processor.
Use the mushroom liquid to adjust pate consistency if needed.

If still more water is needed use kelp soaking water. Consistency should be of a pate, rather firm not runny. 

Spoon mixture in square dish, pat down and place in refrigerator until ready to serve.

Note: add more water if preferred as a cracker, bread or veggie dip.

Serves 3

recipe by BC KELP