Mushroom Walnut Pate

Instructions:

Preheat oven to 350 degrees F. Roast unpeeled garlic in a small baking dish for about 25 minutes or until soft. When cool, remove the skins.

Combine chia seeds with 1 tablespoon of water and let sit for at least 10 minutes until it forms a gel.

Toast walnuts in a dry pan, stirring constantly until lightly browned, about 3-4 minutes. Set aside.

Heat 1/8 cup water in a large pan and water saute 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 pan. Add shredded carrot, parsley, thyme and black pepper and stir to combine. Continue to cook until all liquid is evaporated.

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.

Pack into several lightly-oiled molds or small ramekins. Cover and refrigerate for 3 hours or overnight. To serve, loosen edges with a sharp knife and invert onto a plate. Serve with raw veggies.

May also be served in a bowl without molding into a paté. Leftovers make a great filling for a whole grain wrap or pita.