Recipe! Raw Vegan Sesame Mushroom Cream Sauce

This sauce is heavy. But not as much fat as if you'd made it with dairy cheese and no lactose, urine, feces, pus, cholesterol, endorphins, hormones or antibiotics like you get with dairy cheese!

Whip this up at a moments notice and impress your friends with your ingenuity and compassion.

Makes approx 2 cups. Takes about a half hour to prepare, including shredding the veges.

4 tbs sunflower seeds, no shells
1 tbs sesame seeds
1/2 cup chopped parsley
3 large white mushrooms
1 tbs chopped onion, optional
Black pepper
Salt to taste
Water to blend
Equipment needed: Blender, knife, cutting board.

Put the seeds and some water in the blender. blend it until it's a smooth paste. Should be the consistency of ricotta. Add the parsley and ginger and blend again. Add more water if needed, the sauce should be rather thick. Add mushrooms, onion, pepper and salt. More water if needed and blend until it's positively creamy.

This green sauce is kind of alfredo-like in consistency, slightly sweet and has lots of flavor from the sesame and parsley. It has a really strong shroom taste, you may want to adjust the amount of mushies to your personal taste.

Put this sauce over grated cauliflower (call it caulicouscous) or shredded zuchinni or carrots (vege noodles) and garnish with parsley and sesame seeds, if desired.

You could pour it on whole grain pasta or any steamed grain (rice, quinoa, sprouted wheat berry) if you are still eating cooked. You could also use it as a dip for veges or crackers. Make it thinner or thicker. Change the parsley for basil and call it PESTO! Go crazy! Add different spices! Make it curry or garlic or lemon. It's your sauce! Let the world know how you sauced it up in the comments below.