Serves: 5
Total Calories: 304
Yield: 2 Cups

3/4 cup shelled sunflower seed
1 tablespoon extra virgin olive oil
3 cups coarsely chopped mushrooms
2 cups green beans cut into 1 inch pieces
1 cup coarsely chopped scallion
3 tablespoons coarsely chopped oregano or marjoram
1 1/2 teaspoons coarsely chopped fresh sage
1 tablespoon dark miso (South River brand Three Year Barley Miso is recommended)

1. Place the sunflower seeds in medium-sized unoiled skillet over medium heat. Stirring occasionally, dry-roast the seeds for 5 minutes, or until they pop and are fragrant. Transfer to a food processor and grind into a meal.

2. Heat the oil in the skillet over medium heat. Add the mushrooms and beans, and sauté, stirring occasionally for 5 minutes, or until the mushrooms begin to shrivel and the beans turn bright green.

3. Add the sautéed beans and mushrooms to the food processor, along with the scallions, oregano, sage, and miso, and blend until smooth. Adjust the seasonings, if desired.

4. Use immediately. Refrigerate any leftovers.

Nutritional Facts:

Serves: 5
Total Calories: 304
Calories from Fat: 202

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