Today’s #LunchBreakLIVE with a super cool vegan power couple! Musician, singer, dancer and producer Annalisa G. Dunker and her husband Anders Dunker who is a journalist, writer and philosopher. They are making vegan mushroom and walnut pâté.
Be sure to tune in to today’s #LunchBreakLIVE with this power couple musician, singer, dancer and producer Annalisa G Dunker and her husband Anders Dunker, journalist, writer and philosopher specializing on envrionmental and future-related topics making VEGAN MUSHROOM & WALNUT PATÉ – Nutritious & delicious #LIVE #TODAY.Check out Annalisa's website at www.inannaworld.com and Anders' website at www.andersdunker.com and find Annalisa on Instagram @inannas.world.
Posted by Jane Unchained News on Wednesday, December 18, 2019
Anders Dunker is a journalist and philosopher, specializing in environmental and future-related topics. He has just published his first essay in Norway called “The Rediscovery Of The Earth.” It is a collection of ten interviews with acclaimed environmental thinkers.
Annalisa G. Dunker, or Inanna, is a singer, dancer, and producer. Innana is her latest music project, all focused on environmental and animal related issues. She has released three singles so far and her first fully-environmental album will be released in 2020. Check out her website at https://www.inannaworld.com/
Annalisa and Anders moved to Los Angeles a year and a half ago and they love it. They are proud happy vegans since early 2018.
VEGAN MUSHROOM & WALNUT PATÉ – Nutritious & delicious!Ingredients
- 1 cup walnuts
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 6 cloves garlic, minced
- 300 g box portobella mushrooms, sliced (about 2 cups)
- 1/2 cup parsley, chopped
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)Instructions
Toast the walnuts in a large dry skillet over medium heat. Keep a careful eye on them and shake the pan often as they can burn quickly. As soon as they start browning on the edges remove them from the heat, add 3 cloves of garlic and shake. Remove the walnuts and garlic from the pan.
Return the pan to the heat and add the olive oil. When hot, add the onions and sauté until the onions soften and turn golden about 10 minutes. Sauté the mushrooms with the remaining 3 cloves of garlic, rosemary, salt, and pepper and until the mushrooms have cooked and reduced in size, about 10 minutes. If the mushrooms are sticking to the pan you can add a small dash of vegan butter. Optional: add some Port to the mushrooms while cooking. Keep the heat up so that the mushrooms don’t get watery and become a little crusty.
Place onion, mushrooms with rosemary, walnuts and parsley to a food-processor-safe bowl and mix with a hand blender, until you reach a coarse-pâté texture. Press into a container for serving using a spatula to smooth it, and let it chill completely in the fridge before serving with bread.