Rating4.6/5 (from 5 ratings)4.6
YieldMakes about 8 cups
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.
Kandace's ThoughtsBy kandace
This garlicky 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 inspired by Nomi Shannon.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
jackfruitClaireT - 1 day 9 hours ago
Crazy health devices?pjotrl - 4 days 12 hours ago
4th day as a Vegan:)ClaireT - 5 days 11 hours ago
My coconut has been refrigerated for 2 days from clear to purple?ClaireT - 5 days 11 hours ago
Please boycott bee pollen!matthewr - 5 days 16 hours ago