• 1 1/2 pounds (685 g) cremini mushrooms
• 1/2 cup (30 g) fresh parsley
• 2 tablespoons (30 ml) olive oil, divided
• 2 large-size yellow onions, finely chopped
• 3 large-size garlic cloves, minced
• 1 1/2 to 2 cups (165 to 220 g) bread crumbs or cracker meal
• 3 tablespoons (45 g) tahini
• 2 tablespoons (30 g) hoisin sauce
• 3/4 cup (85 g) toasted pecans or walnuts, chopped
• 3 tablespoons (45 ml) tamari soy sauce
• 1 teaspoon (2 g) dried oregano
• 1/2 teaspoon dried sage
• salt and ground pepper, to taste

In a food processor, mince mushrooms and parsley. Remove and set aside.

In a saute pan over medium heat, warm 1 tablespoon (15 ml) olive oil and cook onions and garlic for 5 to 6 minutes. Transfer onion mixture to a large-size bowl, and combine with minced mushrooms and parsley, bread crumbs, tahini, hoisin sauce, chopped nuts, tamari, oregano, sage, salt, and pepper.

Place mixture in refrigerator for at least half an hour. Mixture will be soft, but you should be able to form patties. Add additional bread crumbs or tahini, if needed.

Create patties using your hands. In a saute pan, warm remaining 1 tablespoon (15 ml) oil, and fry patties over medium heat for 3 to 5 minutes on each side, until lightly browned and crispy. Be careful to keep patties intact.

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• 3 cups flour
• 4 tsp baking powder
• 3/4 cup sugar
• 1/4 tsp salt
• 1 egg (or substitute)
• 1 1/4 cups orange juice
• 2/3 cup oil
• 3/4 cup toasted wheat germ
• 3/4 cup chopped nuts

Sift together flour, baking powder, sugar, and salt. Combine egg, orange juice, orange peel, and oil. Add liquid ingredients to dry and mix gently. Fold in nuts and wheat germ.

For bread: pour into greased pan. Bake at 350 degrees for 50-55 minutes. Cool in pan 10 minutes then remove onto wire rack.

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• 3 tablespoon peanut butter
• 2 tablespoon vegan maple syrup
• 4 tablespoon dark vegan brown sugar
• 3 tablespoon ground soy nuts
• 12 tablespoon vegan soy milk
• 1 tablespoon cocoa powder
• 3 tablespoon flax seed meal
• 3 tablespoon oatmeal
• 1/2 teaspoon cinnamon
• 1 teaspoon Vitamin cup powder
• 1/4 teaspoon sea salt

Heat the soy milk, peanut butter, maple syrup and brown vegan sugar in a small pan on the stove top. Slowly add the remaining ingredients into the pan.

Pour the mixture into a shallow 9×6 pan lined with plastic wrap, smooth out the mixture evenly by pressing down with another piece of plastic wrap. Place in the freezer for about one hour. Cut up into small individual bars.

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Ingredients:

• 3 cups mushrooms — diced
• 2 tablespoons oil
• 1 1/2 cups chopped onion
• 1/2 cup sunflower seeds — or soy nuts ground into meal
• 1/2 teaspoon salt
• 1 1/2 teaspoons nutritional yeast

Prepare mushrooms and set aside. Heat oil in a skillet and saute onion until lightly browned. Add mushrooms and saute, stirring frequently for 3 to 5 minutes until just tender.

Transfer cooked mushroom mixture to a blender or processor and puree to a coarse grind. Or chop fine by hand with a heavy knife.

Stir ground nuts, salt, yeast, and egg, if desire, into mushroom paste until evenly blended. Mixture should resemble chopped liver. Chill before serving.

Makes 1 1/2 cups.

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