Guest guest Posted June 20, 2005 Report Share Posted June 20, 2005 Sunflower Pate 3 cups sunflower seeds, soaked 8-12 hours. Sprouted for 2-4 hours1 cup fresh squeezed lemon juice1/2 cup chopped scallions1/4-1/2 cup raw tahini1/4 cup liquid amino's, or 2 tablespoons nama shoyu, or pinch of sea salt with add'l water, or none at all2-4 slices red onion, cut in chunks4-6 tablespoons coarsely chopped parsley2-3 medium cloves garlic, coarsley chopped1/2 teaspoon cayenne pepper (or more to taste) Soak sunflower seeds 8-12 hours, drain, allow to sprout for 3-4 hours (leaveout on counter) then thoroughly rinse and drain removing as many of thethin inner husks that float to the top as possible. In a food processor,process the sunflower seeds, lemon juice, scallions, tahini, liquid amino's, onion, parsley, garlic and cayenne until the mixture is a smooth paste. When thoroughly blended taste and adjust the seasoning. The pate will develop a stronger garlic taste in a few hours. Yields a large mixing bowl of pate. (approximately 8 cups) Suzi What is a weed? A plant whose virtues have not yet been discovered. http://suziesgoats.wholefoodfarmacy.com/ Sports Rekindle the Rivalries. Sign up for Fantasy Football Quote Link to comment Share on other sites More sharing options...
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