Mushroom Dip

1 cup raw sunflower seeds, soaked 8 to 12 hours
½ cup raw walnuts, soaked 8 to 12 hours
3 cups mushrooms, coarsely chopped
1 carrot, chopped
1 zucchini, chopped
1 red bell pepper, chopped
½ cup chopped scallions
½ celery stalk, chopped
1/3 cup water, plus more as needed
1 tablespoon cold-pressed olive oil
2 teaspoons Bragg Liquid Aminos
Italian seasoning (optional)

Drain and rinse the sunflower seeds and walnuts, and transfer to food processor fitted with the S blade. Add the mushrooms, carrot, zucchini, bell pepper, scallions, celery, and water, and process until well combined. Add a small amount of water, if necessary, to facilitate blending and achieve the desired consistency. Stir in Italian seasoning to taste, if desired.

Serve it with slices of your favorite vegtables or raw flax crackers.