Rating5/5 (from 2 ratings)5
YieldMakes 3 or 4 cups
1 cup Soaked Almonds
½ cup Soaked Cashews
½ cup Soaked Walnuts
1 Lemon peeled, (slice rind off)
1 Red Onion
4 Cloves of Garlic
4 tablespoon Tahini or Nut Butter
1 teaspoon Sea Salt
¾ cup Chopped Parsley
½ cup Chopped Green Onion
Set Chopped Green Onion and Parsley aside. Process all other ingredients until smooth. Mix in the chopped parsley and chopped green onion. Serve with romaine leaves, nori sheets or crackers.
This pate can also be made with soaked sunflower seeds instead of nuts. I have used either a Vitamix, or Champion type (Masticating) Juicer with the Plate on. (I have found my Champion to be the best choice.) A good food processor would probably work too.
This kept well for me for 3 or 4 days in a sealed container in the fridge. Even my cooked hubby loves it!
Kookybird's ThoughtsBy kookybird
A tangy pate that goes well with any leafy wrap.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
How can I prevent neighbor's cat from killing birds in our yard?geos5 - 7 hours 19 min ago
raw food in richmond, VAmegkup - 9 hours 36 min ago
BuckwheatHarmony1 - 10 hours 53 min ago
sprout bag alfalfa failure!!matteo - 12 hours 37 min ago
Irish Moss dishesTammiTrue - 1 day 7 hours ago