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Veggie-Miso Pate 

1 large Carrot, chopped fine

1 Onion, chopped fine

2 cloves Garlic, pressed

Handful Parsley tops, chopped fine

1 tsp. Olive Oil

1 Tbsp. Umeboshi Paste

2 Tbsp. Tahini : 1 Tbsp. Miso (to taste)

Tamari

Oregano

Basil 

Cook slowly in frying pan, adding water when necessary. 

Add tamari, oregano, basil at the end to taste.

When done, take off heat and mash with fork. 

Great spread on rice cakes/crackers/celery!