PATE DU SOLEIL

Makes 4-5 cups

Ingredients:
3 cups sunflower seeds, soaked for 8-12 hours
½ cup lemon juice
¼-1/2 cup tahini (sesame seed paste)
¼ cup Braggs or 3/4  tsp sea salt or to taste
Chopped garlic to taste

Procedure:

• In a food processor, process all ingredients until smooth
• Store in a covered container in the fridge for up to 2 weeks

Adventurous Variations:
-Add 1 T minced ginger
-Add ¼ cup minced parsley or cilantro
-Add 1 tsp ground kelp or dulse flakes

Serving Suggestions:
Use as a topping on any tossed salad
Use as the filling of a nori wrap instead of the traditional rice
Use as the filling of a cabbage or lettuce leaf along with other vegetables
Delicious on rice cakes or crackers
Try it as a dip for vegetables
Serve it between cucumber slices; fill peppers with it or celery

This is simple to double for a big crowd and also to cut in half.

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