Raw Pate "Seed Cheese"
1 3/4 cups of sunflower seed (soak for 6-8 hours and sprout up to 4 hours)
1/2 cup sesame seed (soak for 8 hours and sprouted for up to 4 hours)
2 fresh lemons, juiced
approx 2 cloves garlic, chopped finely
1 tblsp coconut animos
sea salt (desired amount)
water, enough to make the mixture to your choice of thickness.
This can be stored in your refrigerator. The fresh lemon and the garlic
will help preserve the food, for approximately six days. This will make a
great spread/dip for lunches. You can use large lettuce leaves, and you can
serve with raw veggies (peppers, cucumbers, baby carrots, etc). You can
experiment with adding for example: raw onion, cilantro, red sweet pepper
(or yellow, orange etc), celery, parsley, kelp and dulse. Your choice of
spices and herbs can be added. Sesame could be optional, you can omit or
substitute with pre-soaked almonds.
Add the soaked sunflower and sesame seed or almonds, lemon juice, salt,
tamari and garlic to the food processor and process until it's smooth.
Store in a container with a cover, in your refrigerator. When ready, you
add in raw veggies. You can optionally add some dark virgin olive oil. Also
thin it out with more lemon juice or water (or a little bit of Ume plum
vinegar) to use as a dip, a salad dressing or a spread.
You can also use it for pate with crackers. Also, you can use it as a base
for other sauces, spreads, and whatever. Many possibilities here. Enjoy.
By Etta Brummel. From: Park Slope Food Coop