Sunflower Pate Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
• In a food processor, blend sunflower seeds, whole wheat flour, nutritional yeast, salt, vegetable oil, lemon juice, potato, carrot, onion, celery, garlic, water, thyme, basil, sage, savory, pepper and dry mustard. Process the mixture until almost smooth.
• Transfer mixture to the baking dish. Bake in the preheated oven 1 hour, or until bubbly and lightly browned.

Steps:

• Place sunflower seeds in a bowl and add enough water to cover; soak for 8 hours. Drain.
• Blend sunflower seeds, celery, olive oil, lemon zest, lemon juice, thyme, garlic, black pepper, and sea salt in a food processor or blender until pate is smooth. Spread pate onto collard green leaf.

Steps:

• Place garlic in food processor and process well.
• Add sunflower seeds, Nama Shoyu, lemon juice, tahini, and cumin powder to processor and process until smooth.

Steps:

• Place sunflower seeds in a medium bowl or jar. Cover with 2 cups of water. Set aside and let soak for at least 4 hours, up to 24 hours.
• Drain and rinse sunflower seeds. Add seeds to the pitcher of a high-speed blender or (preferred) a food processor fitted with the "S" blade. Add 1/3 cup water, garlic, lemon juice, 1/8 teaspoon smoked paprika, 2 tablespoons dill, and 1/2 teaspoon salt. Puree until smooth, 1-2 minutes. Taste and adjust seasonings if desired.
• Set cucumber slices on a platter. Spoon pâté into a zipper bag. Snip the end off and squeeze pate onto the cucumber slices. For a more professional look, use a pastry bag affixed with your favorite tip.
• Garnish each slice with fresh dill and borage or cherry tomatoes. Serve immediately.