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Ingredients
| 3 cups |
sunflower seeds- raw organic seeds soaked 2-4 hrs in pure water then drained |
| 1/2 cup |
walnuts - rinsed and drained |
| 1/2 cup |
tahini - raw |
| 1/4 cup |
nama shoyu, Braggs liquid aminos or soy sauce |
| 4 TBL |
apple cider vinegar- raw and unfiltered, or fresh lemon juice |
| 3 cloves |
garlic - whole |
| 3 stalks |
green onion - rough chopped |
| 1 cup |
parsley -stems removed |
| dash |
cayenne powder |
loving preparation
1. Place all ingredients in your food processor. Allow to process for several minutes scraping the sides as needed until completely smooth and creamy. The amount of time this takes will depend on how much water your sunflower seeds absorbed (how long you soaked them). Pate should reach the consistency of cream cheese.
serving suggestion
~ my favorite way to enjoy this pate is in a red bell pepper half. Also delicious wrapped in a romaine leaf with avocado and tomato, in a nori roll or as a dip with carrot or tortilla chips.
~ if serving as an hors 'd'oeuvres, pate molds well to a plastic wrap lined dish which once chilled can be turned upside down on a plate for a lovely presentation
variations
~you may use any kind of nuts or seeds for this recipe. You may add or omit garlic to taste.
For more recipes from our worldwide contest
please check out 7 MINUTE CHEF - Volume 1
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