Day 3 - Snack

DAY 3
Snack: Mushroom Pate and Sesame Tamari Organic Rice Cakes

This fantastic snack is one of my own creations I have been making for years. I do not have a photo to share at this time; you would probably say it looks like a grayer version of the baby diaper bean dip anyway - HA!

As for the recipe, I can tell you the ingredients but I am not sure of the exact counts and measurements since I don't measure anything when I make my own dishes. Here's the gist:

2 packages of mushrooms (nothing fancy), sliced
1 vidalia onion, chopped
raw blanched almonds (not sure how much - small handful?)
safflower oil
dried thyme
dried sage
sea salt

Saute mushrooms and onions in a little oil. Once they are soft, place in blender or food processor. Add almonds and oil to the mushroom/onion mixture and blend until smooth. The consistency should be semi-thick, not runny, so use oil sparingly. Once blended, add a dash each of thyme, sage and sea salt. You may adjust the seasonings to taste...I am constantly tasting as I create, so I know if it needs more of "this" or "that."

Servings: ? Plenty (I imagine leftovers can be frozen, though I have never tried)

I mostly cook with olive oil, but I also like to use safflower oil because it is a great source of Vitamin E and provides a good boost to the immune system. I enjoyed this flavorful dip with 2 Lundberg Sesame Tamari Organic Rice Cakes, which are the best tasting rice cakes I have ever had. They are so good you can eat them plain!