This tasty dip comes from "PlantPure Nation" cookbook by Kim Campbell. Check out the documentary if you haven't seen it. It's eye-opening!!

12 oz fresh mushrooms, sliced
1 onion, diced
4 garlic cloves, minced
1/2 cup dry white wine
4 oz extra-firm organic tofu (drained and pressed)
1/2 cup finely chopped walnuts
3 T fresh chopped parsley
1 tsp dried thyme
sea salt and black pepper to taste
Saute the mushrooms, onions, and garlic over medium heat in the white wine for about 5 minutes, until tender. Make sure it doesn't burn!

Place the mushroom mixture into a food processor and add the tofu, nuts, and seasonings. Process till smooth.

Chill in frig before serving to allow flavors to blend.