Paté du Soleil

Makes 4-5 cups

Ingredients: 3 cups sunflower seeds, soaked for 8-12 hours

½ cup lemon juice ¼-1/2 cup tahini (sesame seed paste) ¼ cup Braggs or 3/4  tsp sea salt or to taste Chopped garlic to taste

Procedure:

1. In a food processor, process all ingredients until smooth

2. Store in a covered container in the fridge for up to 2 weeks

Adventurous Variations: -Add 1 T minced ginger

-Add ¼ cup minced parsley or cilantro -Add 1 tsp ground kelp or dulse flakes

Serving Suggestions: Use as a topping on any tossed salad Use as the filling of a nori wrap instead of the traditional rice Use as the filling of a cabbage or lettuce leaf along with other vegetables Delicious on rice cakes or crackers Try it as a dip for vegetables Serve it between cucumber slices; fill peppers with it or celery

This is simple to double for a big crowd and also to cut in half.

Thanks for reading!

Paté du Soleil

Author: Barbara Dolan

Recipe type: Spread

Cuisine: Vegan

Prep time: 15 mins

Total time: 15 mins

Serves: 4-5 cups

Makes 4-5 cups

Ingredients

1. 3 cups sunflower seeds, soaked for 8-12 hours

2. ½ cup lemon juice

3. ¼-1/2 cup tahini (sesame seed paste)

4. ¼ cup Braggs or ¾  tsp sea salt or to taste

5. Chopped garlic to taste

Instructions

1. In a food processor, process all ingredients until smooth

2. Store in a covered container in the fridge for up to 2 weeks