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Nut and Vegetable Paté




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


From Vegetarians in Paradise


List of Ingredients




3/4 cup (180 ml) raw sunflower seeds
3/4 cup (180 ml) raw almonds
3 medium carrots, coarsely shredded
1 cup (240 ml) chopped sweet onion
2 slices gf bread, cut into cubes
1/2 cup (120 ml) fresh lemon juice
3 tablespoons gf low sodium soy sauce
3 cloves garlic, coarsely chopped
1/2 to 1 chile, finely minced
3/4 teaspoon salt
1/2 teaspoon paprika

Recipe



Soak the nuts and seeds in plenty of water to cover for
about 10 to 12 hours.

The sunflower skins become loosened and float in the water.

Rinse and remove as many of them as possible by rubbing the
seeds between the hands and using a fine strainer to scoop the skins as they float to the top.

Put the soaked nuts and seeds in the food processor.

Add the carrots, onion, bread cubes, lemon juice, soy sauce, garlic, chile, salt, and paprika.

Process at least a full minute or two to create a fine textured paté.
Spoon into an attractive serving dish and service with crudite, crackers, etc.