- Course/Dish: Main Course, Appetizers
- Meals: Lunch, Dinner, Snack
- Main Ingredient: Tomato, Seaweed
- Difficulty: Easy
- Equipment Needed: Food Processor
- Rainbow Green Cuisine: Phase 1
- Makes: 1 cup
Learning to make a really great raw paté is a useful skill to have when it comes to raw food preparation. Patés are so versatile and can be added to salads to transform them into a more filling meal. They also work great as a dip for veggie crudité or flax crackers, or as a sticky spread to use in place of rice in raw sushi wraps. This particular recipe is amazing on it's own and also works as a great base recipe, the options really are endless as far as what can be added. You can easily add different spices and fresh herbs to reinvent things and create new flavors. Soaking your seeds before hand makes the paté much more digestible and also gives it a fluffier, softer consistency.
1 Cup sunflower seeds soaked overnight (or at least a few hours)
1 T worcestershire sauce (not raw - optional)
5 sundried tomatoes
1/2 garlic clove
1 tspn of dulse
1) Simply blend or process all of the above ingredients until a chunky consistancy is acquired. This can stay fresh in the fridge for 3 - 4 days.