VEGAN RAW NUT PATE TAPAS
TERI’S RAW NUT PATE VEGGIE TAPAS
INGREDIENTS:
1 cup each, raw almonds and sunflower seeds (Soak in water 8 hours or overnight then drain and rinse)
1 – 2 tsp fresh garlic
½ cup Vidalia onion, chopped
¼ - 1/3 cup SunButter
½ cup fresh lemon juice, or to taste
¼ cup Maison Orphee extra virgin olive oil
1-2 tsp ground cumin
½+ tsp Maison Orphee fine sea salt and freshly ground pepper, to taste
GARNISH:
Tamari or coconut aminos, cayenne pepper, pickled ginger from The Ginger People
DIRECTIONS:
TERI'S TIPS
Nutrition facts for Nut Mix -may vary pending on individual preparation of the recipe.
Per serving (about 1/3 cup): 289 calories 21.2g total fat, 2g saturated fat, 0mg cholesterol, 240mg sodium, 11g total carbohydrate (7g dietary fiber, 4g sugar), 7.89g protein
All Recipes created by Teri Gentes - Permission required to reprint
Photos - Melissa Menzies | Leslie Cardillo
TERI’S RAW NUT PATE VEGGIE TAPAS
- Appetizer
- Prep time: Approx. 20 minutes
- Vegan, gluten, soy-free, nut free option
- Makes approx. 3 cups pate
- Serves 12
INGREDIENTS:
1 cup each, raw almonds and sunflower seeds (Soak in water 8 hours or overnight then drain and rinse)
1 – 2 tsp fresh garlic
½ cup Vidalia onion, chopped
¼ - 1/3 cup SunButter
½ cup fresh lemon juice, or to taste
¼ cup Maison Orphee extra virgin olive oil
1-2 tsp ground cumin
½+ tsp Maison Orphee fine sea salt and freshly ground pepper, to taste
GARNISH:
Tamari or coconut aminos, cayenne pepper, pickled ginger from The Ginger People
DIRECTIONS:
- Puree first 3 ingredients in a food processor then add the tahini, cumin and lemon juice. Blend to combine and while processor is running, slowly drizzle in olive oil. Adjust thickness with the amount of oil and lemon juice used. Best is a very thick texture if using in wraps such as Nori leaves.
- Taste and adjust seasonings as desired.
- To serve as a dip, transfer to a bowl and drizzle with additional olive oil, sprinkle with lemon zest and cayenne pepper or paprika and enjoy with veggie crudités such as carrot, zucchini or jicama, baby romaine, spinach, nori or endive leaves and gluten free or sprouted crackers.
TERI'S TIPS
- *Soaking the nuts activates enzyme activity for improved digestion and nutrient absorption
- Allergic to nuts? Sub walnuts with additional sunflower seeds or pumpkin seeds
- Fabulous oils and condiments: www.maisonorphee.com - Canada / www.oliveandthensome.com - USA
Nutrition facts for Nut Mix -may vary pending on individual preparation of the recipe.
Per serving (about 1/3 cup): 289 calories 21.2g total fat, 2g saturated fat, 0mg cholesterol, 240mg sodium, 11g total carbohydrate (7g dietary fiber, 4g sugar), 7.89g protein
All Recipes created by Teri Gentes - Permission required to reprint
Photos - Melissa Menzies | Leslie Cardillo
