Mushroom Walnut Pate

This is a hearty, satisfying, and elegant spread that – coincidentally – resembles one of my favorite spreads at Millennium Restaurant in San Francisco. It's creamy and delicious.

Ingredients (Serves 4-6)

15 fresh Cremini or Shitake mushrooms, sliced
1 tablespoon olive oil
1 yellow onion, chopped
3 cloves garlic, minced
1 tablespoon chopped fresh thyme or 2 teaspoons dried thyme
1 tablespoon chopped fresh sage or 2 teaspoons dried sage
2 tablespoon nutritional yeast
2-3 tablespoons tamari soy sauce
2 tablespoons balsamic vinegar
2 cups toasted walnuts
1/2 teaspoon ground pepper

Directions

Heat the oil in a medium sauté pan. Add the onions and garlic and sauté until the onions turn translucent, about 5 minutes. Add the mushrooms and cover, cooking for about 5 minutes, stirring occasionally. Uncover the mushrooms and allow them to cook for a 10 minutes more.

Add the thyme, sage, nutritional yeast, 2 tablespoons of the tamari, and the vinegar, and stir to combine. Cook for about 1 minute and turn off the heat. Transfer the mushroom mixture and the toasted walnuts to a food processor, adding the freshly ground pepper and more tamari if needed. Pulse until it forms a creamy pate. Taste and add more seasonings, if necessary.

Serve at room temperature with crackers, bread, or crostini

Chocolate Chip Mint Cookies

These cookies are decadent and delicious. The mint extract makes them extra special.

Ingredients

3/4 cup non-dairy butter*
1/2 cup brown sugar
1/2 cup white granulated or turbinado sugar
Egg replacer for 1 egg**
1 teaspoon vanilla extract
1 teaspoon peppermint extract
11/2 cups unbleached all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup non-dairy chocolate chips (semi-sweet chips are a good choice)

Directions

1. Preheat oven to 350 degrees.

2. Cream the butter and sugars together with an electric mixer at high speed or by hand. Beat in the egg replacer. Stir in the vanilla and peppermint extracts.

3. Sift together the dry ingredients together, and add to the butter mixture along with the chocolate chips. Stir well until combined, but do not over-stir.

3. Drop by rounded teaspoons onto a lightly greased cookie sheet. Bake 10-12 minutes. Remove from sheet immediately after baking and cool on a rack.

* Recommended non-dairy butters: Obviously, “margarine” is a non-dairy butter, but most margarines taste yucky! I urge you to visit your large natural foods supermarket and pick up some Earth Balance. It comes in tubs and sticks and is delicious. In addition to it being cholesterol-free, trans-fats-free, and non-GMO (not made with genetically modified ingredients), it can be used IN EVERY WAY you would use butter. DELISH! You can find it at Whole Foods, health food stores, and Trader Joe’s. Ask your local grocer to carry it, too!

** What is an egg replacer? When you’re at your local health food store picking up Earth Balance, just get a box of "ENER-G" Egg Replacer, which is a brand-name powder mixture of vegetable starches that simulates eggs in baking. It can be used in recipes calling for unbeaten eggs, egg whites beaten stiff, and egg yolks. It lasts for a very long time on your shelf. Simply follow instructions on the box to determine the amount of starch to mix with water to obtain one "egg."

Kalamata Olive Tapenade

Tapenade (from Fr. tapénade, from Prov. tapéno "capers") is a Mediterranean spread consisting of, at the very least, olives and olive oil pureed or chopped finely, along with capers, garlic, or parsley.

Ingredients (Makes about 1 cup)

3 whole garlic cloves
1 cup black or Kalamata olives, pitted
3 tablespoons capers, drained
1/2 cup lightly packed fresh parsley
1 teaspoon dried oregano
1 teaspoon dried tarragon
A few dashes of fresh ground pepper
2 tablespoons red wine vinegar

Directions

Combine all the Tapenade ingredients in a food processor or blender.

Serving suggestions and variations:

- Serve Tapenade on toasted baguette slices, on crackers, or on warm pita triangles.
- Serve Tapenade with raw vegetables.
- Use as a spread for sandwiches.
- Toss with pasta and fresh herbs or with grilled or roasted vegetables.
- Use a tablespoon or two of Tapenade as a flavor booster in soups and stews.
- Can be refrigerated for up to two weeks before it will lose its freshness.
- Spoon Tapenade on grilled Portobello mushrooms.

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