Yum! Pate is made with a base of soaked sunflower seeds and has a nice kick from the wasabi & ginger. This is perfect finger food and delightful to the eye if you use a colorful array of veggies. Can you just see all the nutrition in the colors?
Recipe for pate from The Complete Idiot’s Guide to Eating Raw
1.5c raw sunflower seeds, soaked
1⁄2c carrot, roughly chopped
2TB olive oil
1T freshly squeezed lime juice
1T wasabi powder
2T pickled ginger
1T pickled ginger brine
1⁄4t freshly ground black pepper
2T Nama Shoyu
1T nutritional yeast
1⁄8t salt or to taste
Nori Seaweed Sheets
Assorted veggies, sliced into thin strips
- Rinse sunflower seeds and drain well. Place in a food processor fitted with an S blade. Add carrot, olive oil, lime juice, agave, wasabi powder, pickled ginger, pickled ginger brine,black pepper, nama shoyu, nutritional yeast, and salt.
- Process on high speed for 30 seconds or until pâté is smooth. Small chunks of sunflower seeds are okay; larger chunks will break anori sheet.
- Before serving, allow pâté to sit for 20 minutes in the refrigerator so flavors can come alive.
- Place a sheet of nori down and layer pate and veggies at the bottom third. Roll into sushi roll and wet edge of nori to help seal shut. Using a sharp knife, slice roll into 4-6 sections.
After 20 minutes, if you like hotter pâté, stir in 1/4 to 1/2t cayenne. Or soak 1/2 cup arame in warm water to cover for 30min and add to pate.