Raw pesto-inspired sunflower seed pate

Since I began eating a primarily raw diet, I've found there are certain staples I reach for again and again: lots of lettuce, kale, carrots, avocados. These didn't surprise me. But one thing I didn't expect to depend on is sunflower seed pate. It's cheap, it's nutritious, and it's easy to vary. It can form the basis for all sorts of wraps or nori rolls, and it makes a great veggie dip.

A few days ago I made a pesto-inspired sunflower seed pate. Today I spread it over tomato slices, topped it with alfalfa sprouts, and served it with a salad for lunch. So good!

Pesto-Inspired Sunflower Seed Pate
1 1/2 cup sunflower seeds, soaked overnight and drained
1/2 cup tightly packed basil
1/2 red pepper
2 tablespoons nutritional yeast
juice and zest of 1/2 large lemon
2 cloves minced garlic
2 tsp tamari, Braggs liquid aminos, or nama shoyu
1 date, chopped
1 tablespoon olive oil


Put it all in the food processor and process until smooth.  Taste and add salt if necessary. 


Other good food news: it's raspberry season.

I used some of these in a watermelon/basil/raspberry smoothie. What a crazy combo--one I would never have thought to try if I hadn't found the recipe here.  It was unbelievably good. The basil gave it a depth and complexity. I have some basil essential oil, and now I'm tempted to combine it with fruity notes in a soap. 


Today's Chow:
Smoothie with frozen banana, strawberry, chard, avocado cacao.
some raspberries as I picked them
tomato slices topped with sunflower basil pate and sprouts; green salad
watermelon/basil/raspberry smoothie
more green salad
a raspberry/cashew/lemon experiment. If I perfect it, I'll blog it.

Raw Sunflower Seed Pate with Sundried Tomatoes

Sunflower seeds are a new favorite, ever since I made this raw sunflower pate with sundried tomatoes. (We're going to pretend I typed it with an accent mark over the e, because I'm talking about a pa-TAY, not a bald head.)

I'm not sure why it took me this long to appreciate raw sunflower seeds. I've always liked them roasted, but raw they struck me as bland. I should have realized that their blandness is a virtue. Like tofu or avocados, they're culinary chameleons, taking on the flavor of whatever they're prepared with while adding body and nutrition.  Sunflower seeds are also much less expensive than most other calorie-dense options for raw vegans. At my local co-op they cost a little over $3/lb (organic); about a third the cost of the nuts I might otherwise reach for. They're high in Vitamin E, magnesium, selenium and phytosterols (good for lowering cholesterol). 


Soaking sunflower seeds so they begin to sprout makes them more digestible and increases their protein. So begin by soaking them for at least four hours, then rinse and drain them. I usually soak them overnight, drain, then refrigerate until I'm ready to use them.


Raw Sunflower Seed Pate with Sundried Tomatoes Recipe
1 1/2 cup raw sunflower seeds, soaked and drained, reserving water.
1/2 cup sundried tomatoes, soaked 30 minutes
1/2 red pepper, coarsely chopped
1 handful cilantro (or basil if you prefer; I had cilantro I wanted to use up.)
1 clove garlic, chopped
1 date, chopped (or use a smidge of honey)
1 lemon juice and zest
1 tablespoon red or sweet Vidalia onion, chopped
one teaspoon olive oil
1 teaspoon tamari and/or salt to taste 
black pepper to taste
soaking water from tomatoes if necessary


Put everything in the food processor and go to town, adding reserved tomato water a tablespoon at a time until it's the consistency you like. 


Sorry I didn't take photos! I was selling my soap this weekend at a big festival and was crazy busy. But I'm proud of myself for packing all raw snacks and meals for two days. I brought watermelon, gazpacho, this pate and green salad both days. 


One thing I did photograph was this sprouted garbanzo bean.

 I threw a bunch of these in my salads. Notice how the tail is only a quarter inch long? That's how you want them. Raw sprouted garbanzos remind me of jicama in taste and texture.They help turn a green salad into a satisfying meal.  


Today's Chow
smoothie with banana, Swiss chard, 1/2 avocado, cocoa powder, one date, cinnamon
fruit plate provided to the vendors!
watermelon
gazpacho
green salad and sunflower pate
After I got home, I had two kiwis and some frozen banana "ice cream" (just frozen bananas buzzed in food processor.)