Toona

This recipe was faxed to me in 1997 after I had it at a vegetarian potluck in Miami Florida. It is a keeper. Great on a sandwich or salad or as an appetizer with crackers.

Ingredients

3 cups walnuts, soaked overnight (at least 3 hours)

3 cups carrots cut in chunks

1/2 medium onion

1 cup celery with leaves cut in 1 inch pieces

1/2 cup cilantro or parsley

1/2 cup fresh basil

1-2 cloves garlic

2 ounces lemon juice

Braggs liquid aminos to taste

Instructions

1) Drain and rinse walnuts. Process walnuts and carrots to a pate. Set aside in a bowl.

2) Pulse celery, garlic, onion, cilantro, basil and lemon juice in food processor until well chopped.

3) Add all ingredients to bowl and mix well. Add Braggs to taste.

Serves 6-8