Light and moist pate with “the whole garden” flavor, great for dipping, spreading, rolling up and eating by the spoonful
2 medium carrots
1½ cup mix of sunflower/sesame/flax seeds and/or nuts, soaked and drained
1 medium onion or equivalent green onions
½ cup mushrooms
½ cup mix of jerusalem artichoke, celery, cabbage and/or zucchini
½ cup dry pecans
1 clove garlic
.33 bunch cilantro
½ cup lemon juice
2 tablespoon olive oil
¼ cup bragg's aminos
4 tablespoon tomato powder (I dehydrated my own at harvest)
green curry paste or other assorted seasonings, as you like
Soak tomato powder in bragg’s aminos to dissolve it.
Process carrots until chopped up.
Add the rest of the ingredients and process until smooth and moist. I alternate between the non-liquids and liquids for ease of processing.
Garnish with chickweed (as shown) or other greenery, and enjoy!
This is an accidental recipe, and I had to do the math backwards to arrive at an amount that didn’t yield 20 cups (as I did)—so the quantities are approximate; mess with them until you like it, as with all recipes! :-)
My original seed/nut mix was equal parts sunflowers, almonds and walnuts, with 1/2 parts each of sesame seeds and flax seeds. And I particularly like the green curry paste flavors, but I’m sure many seed/nut blends and different spice combinations would be wonderful with this.
The mix of carrot, tomato, cilantro and onion flavors with the richness of the seed/nuts makes it hard to stop eating! The mainstream office potluck I took it to went wild for it.
Thanks to everyone for the inspiration (this recipe happened because I had some seed/nut pate, and while prepping carrot/pecan burger batter, a spoonful of each got mixed together)—my great raw diet is all from your wonderful recipes!