Paté du Soleil

IMG_0650PATE 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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Paté du Soleil
Author: 
Recipe type: Spread
Cuisine: Vegan
Prep time: 
Total time: 
Serves: 4-5 cups
 
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 ¾  tsp sea salt or to taste
  • Chopped garlic to taste
Instructions
  1. In a food processor, process all ingredients until smooth
  2. Store in a covered container in the fridge for up to 2 weeks

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