3/4 cup sliced almonds
2 cups diced mushrooms
1/2 cup diced onion (or 1 small onion, can use purple)
3 cloves of garlic, pressed
2 TBS. soy sauce
dash of pepper (I use lemon pepper)
dash of dried basil
3 tsp. lemon juice
juice of 1 tangerine
2 tablespoons veg oil
1 boiled egg
1. In a skillet, heat 1 TBS. veg oil and sautee onions until they start to brown. Add garlic and stir several minutes, then add almonds.
2. Add oil, then mushrooms. Sautee 3 minutes and add soy sauce.
3. Add pepper and basil.
4. Sautee 5 minutes.
5. Move to food processor. Add egg (diced) and lemon juice. Mix 3 min, until blended.
6. Add tangerine juice and mix another 5 min (or until desired consistency)
Note: This is my own recipe, and I plan to experiment with it in the future, adding tofu and tomatoes. Will update :)
Also, I urge you to experiment with it too. Make your own Step 7 if it has left something desired to your taste. Suggestions: a tsp of mustard, more lemon juice, lime juice, other herbs.
This makes a good vegetarian appetizer that is high in protein. Serve on crackers topped with a slice of tomato and chopped scallions.
~ Recipe submitted by Kseniya