Where it all Began

Shani’s Story It has been a great honour to be at the helm of the hOMe Grown Living Foods Ship since our conception in 2008. What started as a genuine …

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Kale Mushroom Pate

This rich pate is infused with earthy tastes showcasing the freshness of fall. Enjoy it with Almond Rosemary RAWgles.

Serve warmed with a slab of chevre or sprinkled with goat feta

Yields 2 cups

Ingredients:

1 Tbsp ghee or coconut ol
1 cooking onion – chopped fine
2 cloves garlic – minced
¼ tsp chili flakes (optional)
2 cups chanterelle or other wild mushrooms – chopped
1 tsp sea salt
1 cup raw cashews
2 cups kale – chopped
1-2 Tbsp tahini
1 tsp toasted sesame oil
1 tsp tamari
juice of ½ lemon

Mindful Preparation

  1. Heat ghee over medium heat, add onions and sea salt. Lower heat and slow cook to caramelize.
  2. Add mushrooms and garlic, sauté until liquid evaporates and mushrooms are cooked.
  3. Puree cashews, kale, tahini and mushroom mixture until smooth.
  4. Season with tamari, sesame oil and lemon juice.

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