A nut or seed paté is a very versatile item in a raw food menu. It is a busy person’s friend. Patés can be made in minutes and in many variations. The basic recipe is below. Make enough to last for several days and store it in an air tight container in the refrigerator. Then you can easily put together a meal the next day or take it to work with you for lunch.
Vary your paté by using different nuts, adding different herbs, spices, or fresh vegetables. Use poultry seasoning for an un-chicken salad. Add cilantro, lime and chili powder and or cumin for a Mexican flavor. Add more dulse flakes or other seaweed for a seafood flavor. Or create your own flavor variation.
Once you have your paté you can:
1. Put a scoop in a half of avocado and enjoy with a tossed salad
2. Use it as a filling for Nori Rolls. Place pate, and julienned carrots, cucumber, avocado, sprouts, and mushrooms on a sheet of nori and roll tightly. Serve with wasabi, pickled ginger and Nama Shoyu or soy sauce.
3. Use it as a filling for Collard Wraps. De-stem a collard leaf and cut in half. Layer pate and tomatoes, cucumber, avocado, bell pepper and other vegetables and roll. Or use your favorite dehydrated wrap or a tortilla.
4. Spread on dehydrated bread or crackers.
5. Stuff bell peppers or spread on sliced veggies
- 2 cups soaked raw walnuts or sunflower seeds or other nut or seed of your choice
- 1/2 onion chopped
- 1 celery stalk chopped
- 2 cloves garlic
- 1 TBL lemon juice
- 2 TBL dulse flakes
- 1/4 cup fresh herbs of your choice or 1 TBL dried herbs
- 1 TBL Nama Shoyu
Process ingredients in food processor until desired consistency.