Why gourmet? Because I went all fancy with my seed spread!
1 c pumpkin seeds, soaked (I soak mine over night in the fridge)
1 carrot, chopped
2 green onions (whites and greens)
3 kale leaves, stemmed
1/4 c cilantro, chopped
10 green olives, chopped
Seasonings: salt, pepper, garlic powder, onion powder, etc…
Add everything to a food processor and process. Add a drizzle of water if mixture is too dry. Refrigerate to chill mixture and allow flavors to meld. Eat within two or three days.
Creamy: Add 1TBSP EVOO to mix before processing OR Add half of an avocado OR Use a high-speed blender to blend for a creamier texture
Saltier: Add 1 TBSP soy sauce/tamari/nama shoyu/Braggs aminos/coconut amino OR 1 TBSP mild miso (white or brown)
Sweeter: Add more carrot OR Add shredded apple OR Add chopped dried fruit (raisins, currents, cranberries, blueberries, cherries, etc)
Seed-free: Try mushrooms and/or tomatoes (seeded) instead of pumpkin seeds OR Sub soaked almonds, walnuts, or cashews for seeds
Add some tang: Add 1-2 TBSP lemon (juice from 1/2 – 1 lemon) OR Your favorite vinegar (try ACV!)
Use different seeds: Try sunflower seeds or hemp seeds AND/OR add some flax seeds (ground) or chia seeds (whole or ground)
Use different olives: Black or kalamata
Use different herbs: Parsley, watercress, mint mix, rosemary mix, tarragon mix, etc.
Once your pate is ready, so something simple with it, like dip veggies in it or use it as a sandwich spread, or do something fancy with it!
Raw Stuffed Tomatoes
Cut the top off of a medium tomato. Cut into the core forming a cone to remove seeds and pulp. Fill tomato with about 1/4 c of pate. Top with herbs or seasonings of choice.
Raw Pate Wrap
Clean and stem a leaf of your favorite green. (I used Swiss Chard). Assemble your favorite ingredients, lay down a layer or pate first (to help the veggies stick), and roll like a burrito. I used matchstick carrots and avocado.
Raw Spring Rolls
Soften rice paper/spring roll wrappers according to package directions. Lay flat. Assemble favorite ingredients, lay down a lay of pate first (to help veggies stick), and roll like a burrito. I used matchstick carrots and avocado.
Eat your goodies by themselves or assemble a fancy plate for a gourmet raw lunch or dinner. Enjoy!
I’m sharing this recipe with the readers of…
Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free
Allergy Free Wednesdays @ Laura’s Gluten Free Pantry
Wellness Weekends @ Diet Dessert and Dogs