Sunflower seed paté
6 Apr 2014 05:34 pmRecipe courtesy of my crunchy aunt Jenny
1 cup (2.4 deciliters) sunflower seeds: hulled, soaked 2 hrs., rinsed, then sprouted (0-18 hrs)
1 cup (2.4 dl) walnut halves/pieces, soaked 4 hrs., rinsed, & sprouted (0-8 hrs)
juice of 1 lemon
4 cloves garlic
~1/8 large onion
3-4 Tablespoons miso paste, or to taste
1 cup (2.4 dl) water
Chop garlic & onion in a food processor. Add walnuts and chop coarsely. Combine miso and water. Add miso/water and all other ingredients to the food processor and blend until smooth.
Serve with vegetables, crackers or bread, in spring or nori rolls, for stuffing peppers or mushrooms, etc.
1 cup (2.4 deciliters) sunflower seeds: hulled, soaked 2 hrs., rinsed, then sprouted (0-18 hrs)
1 cup (2.4 dl) walnut halves/pieces, soaked 4 hrs., rinsed, & sprouted (0-8 hrs)
juice of 1 lemon
4 cloves garlic
~1/8 large onion
3-4 Tablespoons miso paste, or to taste
1 cup (2.4 dl) water
Chop garlic & onion in a food processor. Add walnuts and chop coarsely. Combine miso and water. Add miso/water and all other ingredients to the food processor and blend until smooth.
Serve with vegetables, crackers or bread, in spring or nori rolls, for stuffing peppers or mushrooms, etc.