Contributed by Becoming Vegetarian (Brenda Davis, Vesanto Melina)

This is an innovative way to take advantage of the flavour of hazelnuts. This nut is a very good source of monounsaturated fatty acids, and has no cholesterol. Serve pate with crackers or use as a sandwich filling. This pate freezes well.

Ingredients

1 cup raw hazelnuts
½ medium onion, sliced
1 cup sliced mushrooms
2 cloves garlic, sliced
1 tsp olive oil
1 Tbsp slice black olives (optional)
¼ cp fresh parsley
1 Tbsp tamari

*Season to taste with salt and pepper or other seasonings (Spike, Mrs.
Dash, etc.)

Instructions

Roast Hazelnuts in microwave oven for 3 to 4 minutes on medium-low heat. Saute onion, mushrooms and garlic in oil until soft. Puree cooked vegetables in processor. Add nuts and all other ingredients, blend until smooth. Add a little lemon juice if mixture is too thick.

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