Ingredients
½ cup pine nuts (soaked 6 hours and drained)
½ cup raw almond butter
¼ cup extra virgin olive oil
3 garlic cloves (peeled)
Juice of 1 Meyer lemon
1 tsp ground cumin
¼ tsp curry
1 tsp Celtic or Himalayan salt (or to taste)
Pinch of cayenne pepper (or to taste)
Pinch of paprika
¼ cup fresh parsley leaves (minced)
¼ cup kalamata olives (diced)
Directions
2. Spoon into bowl and stir in parsley and olives. Cover and store in the refrigerator. It will keep refrigerated for several days.
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Raw Vegan Better-Than-Salmon Loaf
Raw Vegan Better-Than-Salmon Loaf
This recipe comes from Rhonda's monthly Culinar...
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