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Ingredients
| 1 cup |
raw organic almonds - soaked 6-12 hours and rinsed 3 times |
| 1 large bunch |
organic cilantro - roughly chopped |
| 1 large |
lemon - juiced |
| 1 Tbl |
white miso -or to taste |
| 1 Tbl |
Nama Shoyu or Bragg's Liquid Aminos |
| 1/4 tsp |
cayenne -or to taste |
| 1/2 tsp |
fresh ground cumin |
| 1 large |
garlic clove - optional |
| 1/2 inch |
fresh ginger - peeled |
loving preparation
1. Rinse the almonds well and pat dry. Process in a food processor for 10 seconds or so to roughly chop. Add cilantro, lemon juice, miso, nama shoyu, cayenne, cumin, garlic and ginger and process until thoroughly combined.
Taste and adjust seasonings for spice and saltiness. Store in an airtight glass jar in the fridge for up to 4 days.
serving suggestion
~spread on nori sheets and topped with sunflower sprouts pea shoots julienne vegetables like red bell pepper and carrots and snow peas. Avoid spreading pate directly on the nori sheets because it becomes soggy quickly. If the flavors are too strong try adding a few Tbl of raw tahini or finely ground dry almonds to the mixture.
variations
~ lime juice can replace the lemon juice or combine the two
~ add powdered wasabi to taste
~ try using 1/2 bunch cilantro and 1/2 bunch Italian parsley
For more recipes from our worldwide contest
please check out 7 MINUTE CHEF - Volume 1
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