Yield: 3/4 cup, 2 servings

This light, delicately flavored pâté tastes great in a Stuffed Mushroom.

Ingredients

• 1 cup soaked sunflower seeds
• 1/3 cup sun-dried tomatoes, soaked for 2 hours in water and drained
• 2 tablespoons water
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon crushed garlic
• 1/4 teaspoon salt
• Dash cayenne
• 1 tablespoon minced red or green onion
• 2 teaspoons minced fresh dill, basil, or parsley

Equipment

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

Put the sunflower seeds, sun-dried tomatoes, water, lemon juice, garlic, salt, and cayenne 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. Stir in the onion and dill until well combined. Stored in a sealed container in the refrigerator, Sunflower Seed–Herb Pâté will keep for 5 days.

Yield: 1 1/2 cups, 6 servings

Serve with Tropical Fruit Salad for an elegant breakfast or brunch.

Ingredients

• 1 cup soaked cashews
• 3/4 cup freshly squeezed orange juice
• 2 tablespoons agave nectar

Equipment

• citrus juicer or reamer
• measuring cups
• measuring spoons
• blender
• rubber spatula

Put all the ingredients in a blender and process on high speed until smooth. Chill for at least 30 minutes before serving. Stored in a sealed container in the refrigerator, Sweet Orange Cream Sauce will keep for 3 days.

Sweet Lemon Cream Sauce: Replace the orange juice with 1/4 cup of freshly squeezed lemon juice and add 1/2 cup of water.

Yield: 1/2 cup, 4 servings
This topping is easy to make, yet has a complex, “gourmet” flavor. Use Olive Tapenade as a spread on any sandwich, a salad dressing, or a dip with Crudités.

Ingredients

• 1 cup pitted black or green olives
• 2 tablespoons capers
• 4 teaspoons extra-virgin olive oil
• 2 teaspoons freshly squeezed lemon juice
• 1 1/2 teaspoons minced fresh basil, or 1/2 teaspoon dried
• 1 teaspoon crushed garlic
• Dash ground pepper

Equipment

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

Put all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the work bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Olive Tapenade will keep for 5 days.

Sun-Dried Tomato Tapenade: Replace the olives with soaked or oil-packed sun-dried tomatoes. Omit the capers.
 

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Yield: 1 cup, 4 servings

This tastes like ranch dip, only better. 

Ingredients

• 1 cup soaked raw cashews 
• 1/2 cup water
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 2 tablespoons minced fresh chives or green onions
• 1 tablespoon minced fresh basil, or 1 teaspoon dried
• 1 tablespoon minced fresh dill, or 1 teaspoon dried dill weed

Equipment

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

Put the cashews, water, lemon juice, garlic powder, onion powder, and salt in a blender and process until smooth. Stop occasionally to scrape down the blender jar with a rubber spatula. Add the chives, basil, and dill and pulse briefly to mix. Chill for at least 30 minutes before serving. Stored in a sealed container in the refrigerator, Mock Sour Cream and Chive Dip will keep for 5 days.

Yield: 3/4 cup, 2 servings

This rich, meaty pâté is a good choice when you are really hungry. 

Ingredients

• 1 cup soaked raw walnuts 
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon tamari
• 1/4 teaspoon garlic powder
• Dash salt
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced onion

Equipment

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

Put the walnuts, lemon juice, olive oil, tamari, garlic powder, and salt in a food processor fitted with the S blade and process into a paste. Stop occasionally to scrape down the work bowl with a rubber spatula. Transfer to a small bowl. Stir in the parsley and onion and mix well. Stored in a sealed container in the refrigerator, Walnut Pâté will keep for 5 days.

Curried Walnut Pâté: Add 1/4 teaspoon curry powder.

Pecan Pâté: Replace the walnuts with an equal amount of soaked pecans.