Vegan: Leslie Taylorson's Sunflower Seed Pate

By JoFClark

Ingredients

• 3 cups sunflower seeds, soaked 8-12 hours, drained and air dried 2-4 hours
• 1 cup kale, chopped fine
• 1 red bell pepper, seeded and chopped
• 1/2 cup red onion
• 1/2 cup green onion
• 1 cup fresh parsley, chopped
• 1 cup fresh lemon juice
• 3 garlic cloves, peeled
• 1/4 cup raw almond butter
• 1-2 T fresh ginger, minced
• 1 t dried cumin
• 1 t Celtic sea salt
• 1/2 t dried cayenne pepper (or to taste)

Preparation

Step 1

Blend together in the food processor with an S blade the sunflower seeds, lemon juice, almond butter and garlic cloves until smooth
Start to add the veggies, pulsing into the pate
Add all of the ingredients until they are all mixed into the seed pate
There should be little pieces and color of all of the veggies but not big chunks
This is great with the crackers or with cut up fresh veggies or to use as a sandwich spread

Keeps in fridge for awhile, longer it sits, better it tastes

Smoke House crackers