Anyone else have this book - opinions on this book?  Any other raw books you can suggest?   I made the Walnut Pate "Meatballs" with Marinara Sauce.  I found the walnut balls to be way too salty.  I used Bragg's Liquid Aminos instead of Tamari. Is Bragg's saltier than Tamari?   I don't know, but I had to add some other stuff to make them edible.  I found the marinara to be too plain and had to add a lot to that also.  I think it is a good base recipe though.  I sprinkled nutritional yeast on top.  Anyone know if NY is considered raw?

Here is a photo for your viewing enjoyment.
http://www.mandysmosaics.com/vegweb/Walnut_Balls_Marinara.jpg

Thanks!