Sunday, July 8, 2012

Mushroom Caps Stuffed with Mock Tuna

2 cups raw sunflower seeds, soaked 2 hours then drained and rinsed.
1 Tbsp dehydrated chopped onion
1 Tbsp nutritional yeast
1/2 cup tahini
1 Tbsp tamari
2 tsp kelp or dulse
1 tsp ground black pepper (less if you don't like pepper)
1 Tbsp lemon juice

To make:
Put the sunflower seeds in a food processor and pulse with the S-blade.
Pour all ingredients into a bowl and mix.
Refrigerate for 1 hour or more prior to serving.

We use this for sandwiches, on crackers or sliced vegetables for a snack or stuff mushroom caps. Large mushroom caps can be cut in 4 for easy serving and eating.

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