The Raw Truth

Onion-Walnut Pâté

I first made this pâté using only foraged, wild foods such as wild onions, parsley, English walnuts, and pine nuts, which all grow in Northern

California and parts of the Pacific Northwest. I even served it on dandelion greens and nasturtium leaves.

SERVES 2 TO 4

1 small onion, minced

¼ cup loosely packed fresh flat-leaf parsley leaves

2 cups soaked walnuts, drained

2 teaspoons pine nuts, soaked 2 hours in water and drained

1 tablespoon Bragg Liquid Aminos

2 tablespoons nutritional yeast

In a homogenizing juicer, homogenize the onion, parsley, walnuts, and pine nuts into a bowl. Add the Braggs and yeast and mix well. Serve in a
bowl.