This is another tasty recipe from Dr Fuhrman’s “Eat to Live Cookbook“. Takes a little more time to prepare but well worth the effort.
8 Garlic Cloves, (1 bulb) unpeeled
1 tsp. chia seeds
1 cup walnuts
1/2 cup minced shallots (spring onions)
340gm mushrooms, chopped
2 tbs. balsamic vinegar or dry sherry
1 carrot, shredded
1/4 cup chopped, fresh parsley
1 tbs. chopped, fresh thyme
1/2 tsp. black pepper
1. Preheat oven to 180 degrees. Roast unpeeled garlic in a small baking dish for about 20 minutes or until soft. When cool, remove and discard skins.
2. Combine chia seeds with 1 tbs. of water and let sit for at least 10 minutes until it forms a gel.
Toast walnuts in a dry pan, stirring constantly until browned, about 3 to 4 minutes. Set aside.
3. Heat 1/8 cup of water in a large pan and water-sauté the shallots until slightly softened. Add mushrooms and cook until tender and water has evaporated. Add balsamic vinegar, using it to scrape off any bits from the bottom of the pan. Add shredded carrot, parsley, thyme and black pepper and stir to combine. Continue cooking until all liquid has evaporated.
4. In a food processor, pulse the walnuts until finely chopped; add chia seed gel and continue to process until mixture starts to form a ball. Add mushroom mixture and roasted garlic and puree until smooth.
5. Pack into several lightly oiled molds or small bowls. Cover and refrigerate for 3 hours or overnight.
6. To serve, loosen edges with a sharp knife and invert onto a plate. Serve with raw veggies or wholemeal biscuits.