Low Fat Mushroom Pate

1/2 cup vegetable broth
8 ounces sliced mushrooms
1 cup cooked navy beans
2 Tablespoons sunflower seeds, toasted
2 Tablespoons tamari
1 Tablespoon lemon juice

In large skillet, combine broth and mushrooms. Simmer until mushrooms collapse and give up their liquid and broth evaporates. Remove mushrooms to blender or food processor.

Add remaining ingredients and process until smooth.

Serve warm or chilled.

Makes 1 1/2 cups