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@manar.family1: 🌍 Don’t let injustice be ignored — every voice matters for freedom. 🔗 Link in bio #DemandJustice #FreePalestine #VoicesForPeace #StandForHumanity #hopefortomorrow

Manar's family in Gaza 🍉🇵🇸
Manar's family in Gaza 🍉🇵🇸
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Region: US
Thursday 15 January 2026 05:50:00 GMT
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Mushroom Pâté Yield: Approximately 3½–4 cups Ingredients 4½ cups chopped king oyster mushrooms 3 cups chopped fresh shiitake mushrooms 6–8 medium dried shiitake mushrooms ⅔ cup hot water (for soaking) 3 tbsp neutral oil ⅔ cup minced shallots 2 tbsp minced garlic 3 tbsp fried shallots ¾ cup raw cashews, soaked 1 cup cubed vegan bread 3 tbsp unsweetened plant milk 1 tbsp tapioca starch ¼ cup melted refined coconut oil Seasoning 1 tbsp light soy sauce 1 tbsp vegan mushroom seasoning 2 tsp sugar 1 tsp MSG ½ tsp fine salt 1¼ tsp ground black pepper ½ tsp five-spice powder Instructions 1. Soak dried shiitake in hot water for 20–30 minutes and cashews for 30 minutes. Soak vegan bread in plant milk. Drain the mushrooms and cashews. 2. Sauté chopped mushrooms until browned and most of their moisture has evaporated, about 10–15 minutes. Remove from the pan. 3. Add oil and sauté shallots until softened, followed by garlic. Return mushrooms to the pan and continue cooking. Let cool slightly. 4. Transfer to a food processor with soaked cashews, bread, fried shallots, tapioca starch and seasonings. Blend until smooth, slowly drizzling in melted coconut oil. 5. Transfer to a parchment-lined mold, cover with foil and steam for 35–45 minutes, until set. 6. Cool, then refrigerate for at least 4–6 hours, preferably overnight. #vietnamese #vegan #mushroom #pate
Mushroom Pâté Yield: Approximately 3½–4 cups Ingredients 4½ cups chopped king oyster mushrooms 3 cups chopped fresh shiitake mushrooms 6–8 medium dried shiitake mushrooms ⅔ cup hot water (for soaking) 3 tbsp neutral oil ⅔ cup minced shallots 2 tbsp minced garlic 3 tbsp fried shallots ¾ cup raw cashews, soaked 1 cup cubed vegan bread 3 tbsp unsweetened plant milk 1 tbsp tapioca starch ¼ cup melted refined coconut oil Seasoning 1 tbsp light soy sauce 1 tbsp vegan mushroom seasoning 2 tsp sugar 1 tsp MSG ½ tsp fine salt 1¼ tsp ground black pepper ½ tsp five-spice powder Instructions 1. Soak dried shiitake in hot water for 20–30 minutes and cashews for 30 minutes. Soak vegan bread in plant milk. Drain the mushrooms and cashews. 2. Sauté chopped mushrooms until browned and most of their moisture has evaporated, about 10–15 minutes. Remove from the pan. 3. Add oil and sauté shallots until softened, followed by garlic. Return mushrooms to the pan and continue cooking. Let cool slightly. 4. Transfer to a food processor with soaked cashews, bread, fried shallots, tapioca starch and seasonings. Blend until smooth, slowly drizzling in melted coconut oil. 5. Transfer to a parchment-lined mold, cover with foil and steam for 35–45 minutes, until set. 6. Cool, then refrigerate for at least 4–6 hours, preferably overnight. #vietnamese #vegan #mushroom #pate

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