Seasonal Recipes
Here is one of our delicious springl recipes from the Thirteen Moons cookbook.

Hazelnut Pâté

This yummy pâté from the Winter section of our cookbook is easy to make and will delight your holiday guests. Nutritional yeast is grown on mineral-enriched molasses, contains 18 amino acids (a complete protein) and is especially rich in B vitamins. It is available at bulk and health food stores.

1 tbsp olive oil
½ cup sliced onion
1 cup sliced mushrooms
2 garlic cloves, chopped
1 cup roasted hazelnuts*
1 tbsp tamari
¼ tsp sea salt
¼ cup fresh parsley
2 tsp nutritional yeast
Pinch of freshly ground pepper
Lemon juice or water, if required
Finely chopped parsley or hazelnuts

In skillet, heat oil over medium heat; sauté onions for 5 minutes or until they begin to brown. Add mushrooms and garlic and cook for 3 minutes or until soft.

In food processor, grind hazelnuts until they form a fine powder. Add mushroom mixture and purée until very smooth, occasionally scraping down sides. Add tamari, salt, parsley, yeast and pepper and blend well. Add a small amount of lemon juice or water to thin mixture if desired.

Form into a ball and roll in chopped parsley or hazelnuts. Serve with whole-grain crackers.

Makes 1 ball.

*Hint: To roast hazelnuts, place on a rimmed cookie sheet and bake for about 20 minutes in a preheated 165°F oven. Place in a clean tea towel to steam, then loose skins will rub off easily.

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