I like to make a batch of seed or nut pate on Sundays in preparation for a busy week. Like most people, I have a full-time job outside of making raw food. So preparing recipes ahead of time for the week helps me stay on track with eating nutrient dense raw living foods.
I like to use nut pates as a dip for veggies, a spread inside a collard wrap or as a great vegan appetizer for guests. For today’s recipe, I chose to do cucumber cups filled with Sun Dried Tomato-Basil Seed Pate.
1 1/2 cup raw sunflower seeds (shelled)
1/2 cup sun dried tomatoes
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1 lemon juiced
1/2 cup fresh basil
1 teaspoon date syrup or agave
1 teaspoon tamari
Sea salt to taste
*If making for cucumber cups you will need two medium-sized organic cucumbers.
Soak sunflower seeds for up to 4 hours, drain and rinse. Soak sun dried tomatoes for up to 4 hours or until they have softened and reserve soaking water for adding to recipe later. Chop sun dried tomatoes and set side.
Place all ingredients in a food processor and blend until you reach desired consistency. For a creamier texture add reserved soaking water from sun dried tomatoes 1 tablespoon at a time.
To make cucumber cups, take two washed organic cucumbers and cut the ends off. Then take a peeler and peel the outer skin in stripes leaving the skin in between sections. Chop into one inch cups then take a spoon and remove half the seeds to make the cup.
Seed pate will store up to 7 days in an airtight container in the refrigerator.