Shiitake Vegan Pate
  1. Dry roast spices: Place cumin and fenugreek in a dry skillet on low heat and stir occasionally, making sure they don’t burn. Turn off the heat once fragrant. Let them cool then grind in a coffee grinder or blender.
  2. Heat extra virgin olive oil in a wide skillet over medium heat. Add onions and garlic.
  3. Cook, stirring frequently, until the onions become soft, about 5 mins.
  4. Add mushrooms and cook for another 5 mins or so, until they are cooked through.
  5. Add in spices and stir until fragrant. Remove from heat.
  6. In a food processor, combine nuts, lemon juice and zest, coconut aminos, and salt. Process for a few seconds until nuts are finely chopped.
  7. Add in cooked mushroom mixture and pulse until mushroom-nut mixture is coarsely chopped, taking care to not completely puree.
  8. Scoop and press pate into a jar or press into a round shape on a plate. Refrigerate until ready to serve. Store in the fridge for up to five days.