This garlicy pate is excellent on its own. A slightly modified version of this pate is also an ingredient in a raw lasagne recipe. Remember to allow for the sunflower soaking and sprouting time!
Recipe by Nomi Shannon at the Raw Gormet.
3 cup sunflower seeds, soaked 8-12 hours then sprouted for 2-4 hours
1 cup fresh squeezed lemon juice
¼ cup raw tahini (can double the amount to taste)
¼ cup cup liquid amino's, (or 2 Tablespoons Nama Shoyu, or a couple pinches of sea salt with add'l water, or none at all)
2 slices red onion (or double to taste), cut into chunks
3 medium cloves garlic, coarseley chopped
5 tablespoon parsley, coarsely chopped
½ teaspoon cayenne pepper, (or more to taste)
- Soak sunflower seeds 8-12 hours, drain, allow to sprout for 2-4 hours (leave out on counter) then thoroughly rinse and drain removing as many of the thin inner husks that float to the top as possible.
- In a food processor, process the sunflower seeds, lemon juice, scallions, tahini, liquid amino’s, onion, parsley, garlic and cayenne until the mixture is a smooth paste.
- When thoroughly blended taste and adjust the seasoning. The pate will develop a stronger garlic taste in a few hours. Yields a large mixing bowl of pate.