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.

Recipe Directions

  1. 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.
  2. 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.
  3. 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 Thoughts

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.

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I am in love with this. lol. I use sesame seeds instead of tahini.

I love this with the lasagne.

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I'm going to try this. It sounds great!

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I made this tonight.. however I didn't have the parsley and I was so hungry I just used onion powder and garlic flakes instead of the fresh.. and it worked out fine! I'm sure it would be one hundred times better with fresh, so I will definitely use fresh next time. This is a good recipe! I also estimated with the measurements because it's only me and I had about 1 cup of soaked sunflower seeds. yum!

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After making the lasagna, I found I had quite a bit of this yummy pate left. It goes really well with raw crackers, tomatoes and avocado. You can also use the sunflower pate to make "cheesy nori snacks":http://www.therawtarian.com/community/recipe/cheesy-nori-snacks.

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