10-06-2006, 12:28 PM
Im new here. I've been looking around the boards for a couple weeks but this is the first time Im actually posting.
I've been raw for two months with the exception of last weekend when I fell off the wagon cause I went on vacation and chose to eat anything I wanted. I've been back since Monday and it's been ok.
I need to start making more food cause really that is the key to this Ive found. If you dont have good food to eat, you WILL eat that pizza down the street, lol.
Soooo, I need ideas for pates. I've read on the Salmon pate but it doesn't really interest me. I actually can't find many recipes online for pates. I've made a mexican one which is nice, but I want some other flavors... just can't think of them....
Any ideas would be greatly appreciated.
10-06-2006, 04:41 PM
Hi Welcome. I have copied a few that other people have posted here.
Lay-lay's Green Patte
5 sundried tomatos
1/2 cup of raw sunflower, hulled
1tbs of olive oil
1tsp of cayenne
3 scoops of pepper and tomato pulp
1 bunch of watercress
1tsp of sea salt
1/2 lime squeezed
Food process and enjoy on nori rolls, cucumbers, celery, carrots, lettuce, crackers or whatever
3 cups sunflower seeds, soaked 8-12 hours. Sprouted for 2-4 hours
1 cup fresh squeezed lemon juice
1/2 cup chopped scallions
1/4-1/2 cup raw tahini
1/4 cup liquid amino's, or 2 tablespoons nama shoyu, or pinch of sea
salt with add'l water, or none at all
2-4 slices red onion, cut in chunks
4-6 tablespoons coarsely chopped parsley
2-3 medium cloves garlic, coarsley chopped
1/2 teaspoon cayenne pepper (or more to taste)
Soak sunflower seeds 8-12 hours, drain, allow to sprout for 3-4 hours (leave
out on counter) then thoroughly rinse and drain removing as many of the
thin inner husks that float to the top as possible. In a food processor,
process the sunflower seeds, lemon juice, scallions, tahini, liquid
amino's, onion, parsley, garlic and cayenne until the mixture is a
When thoroughly blended taste and adjust the seasoning. The pate will
develop a stronger garlic taste in a few hours. Yields a large mixing
bowl of pate. (approximately 8 cups)
Delicious Tuna-ish Pate~
1 c. soaked and drained sunflower seeds
1/2 c. soaked and drained almonds
5 T. water
3 stalks celery minced
1/2 sweet onion minced
4 T. mined fresh parsley
2 T. lemon juice
1/2 tsp. celtic sea salt
Put seeds, nuts and water in food processor, process till it pureed well, stopping to scrape down the sides till well blended.
Place in bowl and add other ingredients, stir till blended...chill!
Great on flax crackers, in lettuce wraps, etc...
Classic Carrot Almond Pâté Yields 4 cups
2 cups almonds, soaked
2 cups chopped carrots
1/2 cup chopped celery
1/2 cup chopped red or green onion
1 cup parsley leaves
1 cup cilantro leaves
1-2 tablespoons good olive oil (optional)
2 tablespoons nutritional yeast (optional)
2-3 teaspoons sundried sea salt, or to taste
Soak almonds in 3 cups of fresh water for overnight (6-12 hours). Drain and rinse.
In a food processor :
Chop celery, onion and herbs finely. Set aside.
Add almonds and carrots and blend until smooth.
Add oil, nutritional yeast and season to taste with salt.
In a Champion, Green Power or Oscar Juicer with the "blank "plate:
Push through soaked almonds, chopped carrots and parsley and cilantro.
Chop the celery and onion finely. Mix in by hand, seasoning with olive oil, nutritional yeast and salt to taste.
Wrap paté, avocado slices and sprouts in a sheet of nori seaweed to roll a rockin' sushi roll in a snap.
Holiday Faire Nut Pate'
Special Equipment: dehydrator
1 cup sweet white onion (diced )
1 cup celery with tops (diced)
1 cup white mushrooms chopped
1/2 cup carrot (grated)
1/4 cup parsley (minced)
1 T basil (minced)
1 T sweet marjoram (minced)
1 T Celtic Sea Salt
1 T sage (minced)
1 tsp black pepper
1/4 tsp of cayenne pepper
1 T *Olive Oil
1 cup sunflower seeds (soaked)
1 cup pumpkin seeds (soaked)
1 cup cashews (soaked)
2 cups almonds (soaked)
1/4 cup slivered almonds (as garnish)
1/2 cup red bell pepper slices
1/4 cup fresh sage leaves
Take all ingredients, except the garnish and nuts and mix together in a bowl,
place on a flat plate or teflex sheet in the dehydrator, and dehydrate for 2
hours of 105 degrees.
Place all nuts and seeds (except the garnish) into a food processor, process
until chunky, place into a large bowl,
Mix with the spices and veggies, and shape into a loaf shape about 1 inch
thick on a teflex sheet on top of a mesh dehydrator tray in your dehydrator,
dehydrator for 5 hours at 110 degrees. Remove the loaf from the dehydrator, and
ganish, then serve on a warmed plate.
10-06-2006, 05:47 PM
Baby Bella Mushroom Pate to Cream of Mushroom Soup(just add more h2o)
garlic powder 2-3 tbsp miso paste
salt & pep
1/2 lemon juice
1 pint sliced Baby Bellas
Blend nuts and seasonings 1st, then add shrooms in FP and about a 1/2 to 1c h2o
use on flax crackers and or veggies. I have my Pate over shredded broccoli and sumer squash in the dehydrator making a mac n' cheese casserole type deal. Enjoy
1c Pine Nuts
Nutritional yeast flakes(1/2c)
add to food processor enjoy
Use Cashews and add Braggs aminos about 2tbsp instead of Macs and you'll have a Swiss like spread, great with mustard, onions and tomatoes on flax crackers or lettuce wraps!!
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