This takes more preparation but is so healthy and can be served raw, warmed or cooked.
1 cup each walnuts (soaked ½ hour) & almonds (soaked 2-6 hrs)
2 cups sunflower seeds
½ tsp celtic sea salt or nama shoyu or wheat-free tamari
½ cup each fresh parsley and celery chopped
2 cups chopped Portobello or white button mushrooms (marinaded)
1 cup red capsicum (pepper) chopped (apx 1 capsicum)
1 Tbsp chopped onion and 1 Tbsp each minced ginger & garlic
2 Tbsp rosemary and 1 Tbsp tarragon both minced, 1½ tsp cumin seeds.
¼ ~ ½ cup olive oil as needed
Drain seeds and nuts and process them with the garlic in a food processor, blender or oscar juicer until smooth. Place in a bowl and stir in all other ingredients mixing well. Press into a loaf pan and warm in oven for 1 hour at 42ºC or 105ºF. You can also make many individual 2 inch mini mushroom loaves and dehydrate them for 1 hour.
Cover with your favorite sauce.