Spreads and dips like this raw pate with olives and sun-dried tomatoes, are some of the best food for a raw foodist to have around. Pates, as they are frequently called in the raw food scene, can be spread on flax crackers, raw pizza crusts, raw breads or used as a dip for fresh veggies. It's always nice to have things like this in the fridge. Sunflower seeds make a great, creamy base but you could substitute other soaked nuts or seeds as well.
Prep Time: 20 minutes
Soak Time: 2 hours
Total Time: 2 hours, 20 minutes
Yield: 2 cups
Ingredients:
- 1 cup sunflower seeds
- 4 sundried tomatoes
- 1/4 cup kalamata olives
- 1/4 red bell pepper
- 1 tablespoon green onion, or red onion
- 1 tablespoon fresh basil
- 1 tablespoon fresh parsley
- 1 teaspoon nama shoyu
- 1 clove garlic
- 1 tablespoon nutritional yeast, optional
- 1 tablespoon cold-pressed olive oil
- 1 tablespoon fresh lemon juice
Preparation:
Soak the sunflower seeds in water for at least 2 hours or up to overnight in the refrigerator. Soak the sundried tomatoes in water to cover for 30 minutes
Strain the seeds and tomatoes and add them to a food processor with the remaining ingredients. Blend until smooth, about 30 seconds. Store in an airtight container in the fridge for up to 5 days.
