Jenny's Raw Recipe Blog

Not Tuna Pâté

Posted on June 07 2012 | (0) Comments
Category: Dips and Sauces Tags: raw dip recipes

Not Tuna Pâté

Yield: 3/4 cup, 2 servings

This pâté is my daily staple—it’s delicious, versatile, and filling. Not Tuna Pâté is the perfect addition to turn a salad into a main dish. You may wish to make a larger batch, since it will keep for five days.

Ingredients

  • 1/2 cup soaked sunflower seeds
  • 1/4 cup soaked almonds
  • 2 tablespoons water
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons minced celery
  • 1 tablespoon minced onion
  • 1 tablespoon minced fresh parsley

Equipment

  • measuring cups
  • measuring spoons
  • citrus juicer or reamer
  • food processor
  • rubber spatula
  • small bowl
  • cutting board
  • chef’s knife, 8-inch

Put the sunflower seeds, almonds, water, lemon juice, and salt in a food processor fitted with the S blade and process into a paste, stopping occasionally to scrape down the work bowl with a rubber spatula. Transfer to a small bowl and stir in the celery, onion, and parsley until well combined. Stored in a sealed container in the refrigerator, Not Tuna Pâté will keep for 5 days.

Per serving: calories: 227, protein: 8 g, fat: 20 g, carbohydrate: 9 g, fiber: 4 g, sodium: 275 mg

Not Salmon Pâté: Add 1/4 cup of shredded carrot to the food processor along with the sunflower seeds, almonds, water, lemon juice, and salt. Replace the parsley with 1 tablespoon of minced fresh dill or 1 teaspoon of dried dill weed.
 



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