I found this recipe on ChoosingRaw.com, my favorite raw vegan blog, and I couldn’t resist adding it a snack item to the menu for my spring cleanse. The sunflower seed pate can be used as a dip for your veggies, a topping for your salad, or as a filler in the nori rolls as is shown here.
Gingery Sunflower Seed Pate (Raw, vegan, gluten free)
Yields about 1 1/2 cups
1 1/4 cup sunflower seeds, soaked for at least 1 hr Juice of 1 lemon 2 tbsp tahini 1 1/2 tbsp Bragg’s liquid aminos 1 tiny garlic clove, minced (optional) 1/4 tsp powdered ginger (more if you like the taste) Black pepper to taste Water Handful chopped scallions (optional)
Sheets of organic nori.
Place all ingredients in a food processor and run motor till it’s relatively smooth.
Spread your ginger paste over the sheets of nori, and enjoy!