2 Sunflower Seed Pate Recipes: Sun Dried Tomato and Mushroom
2012
This recipe was a special request. It’s a recipe that we used to make at Toronto Sprouts and it used to be the base layer for our famous ; ) Earth Bread sandwiches. These sandwiches were the biggest hit of the cafe, everyone loved them. & here’s a shout out to all of you underground Toronto raw people who came and ate those sandwiches made with Marie’s famous Earth Bread (which I helped to perfect ; ). But back to the Pate. I love this and make it often to have on crackers. It’s perfect with the Multi Seed Crackers!
So, I made this 2 different ways and you can choose which you prefer. I like both equally!
Another great way to eat this is to spread it on a nori sheet, top with lots of sprouts, drizzle a little tamari and cayenne and roll it up. So good!
These two recipes are basically the same, but one is made with sundried tomatoes, and one with mushrooms. Take your pick!
Sun Dried Tomato Sunflower Seed Pate
Ingredients
2 c Sunflower seeds – soaked, rinsed and drained
½ c Sun-dried Tomatoes – soaked in water and drained, save soak water
1 bunch Green Onions, or ¼ cup Red Onion
½ bunch Parsley, about ¼ cup
3 Tbsp Olive Oil
2 Tbsp Tamari
1 tsp Basil
1 tsp Paprika
½ t Black Pepper
Salt and Cayenne to taste
Directions
Process all ingredients together in a food processor until smooth. If you need more liquid for ingredients to blend smoothly add a bit of the tomato soak water. Store the pate in an air tight container in the fridge. It will keep well for a week.
How to Make Sun Dried Tomato Pate on Video
Directions in Pics
Soak sunflower seeds for a couple hours first.
Assemble ingredients.
Drain and rinse sunflower seeds and place them with the rest of ingredients in the food processor and process.
Stop and scrape down edges and continue processing until smooth.
Then it’s ready to serve.
Mushroom Sunflower Seed Pate
Ingredients
2 c Sunflower seeds – soaked, rinsed and drained
½ c Mushrooms – soaked in water and drained, save soak water
1 bunch Green Onions, or ¼ cup Red Onion
½ bunch Parsley, about ¼ cup
3 Tbsp Olive Oil
2 Tbsp Tamari
1 tsp Basil
1 tsp Paprika
½ t Black Pepper
Salt and Cayenne to taste
note: I used white button mushrooms as that’s what I had available but I like to make it with shitake, crimini or portobello also. I have also used dried forest mushrooms (a variety). I soaked them first to rehydrate them and drained them well before using and these are quite nice also.
Directions
Process all ingredients together in a food processor until smooth. If you need more liquid for ingredients to blend smoothly add a bit of the tomato soak water. Store the pate in an air tight container in the fridge. It will keep well for a week.
Directions in Pics
Soak sunflower seeds for a couple hours and get together ingredients.
After soaking rinse and drain seeds and place them with the rest of ingredients in the food processor and process.
Process until smooth, stopping periodically to scrape down side of processor container.
Ready to eat. Great with Multi Seed Crackers!
