Pate Recipes?

[prettyenough]

i dont have alissa's book yet. im looking for pate recipes. anyone any 1 or 2?

[TaupeRawMan]

I do these all the time. Sprout some nuts or seeds (my favorite are sunflowers, sesames, and almonds), add a bunch of parsley or cilantro or basil, garlic and/or chives, a couple of stalks celery, blend and wrap in romain lettuce leaves.

[prettyenough]

mm, sounds yummy! thanks!!

[JEN]

My favorite pate recipe is from Ani Phyo's website and book. It is delicious!!! I eat it with nori, with cabbage rolls and a thai dipping sauce, wrapped in romaine, stuffed in peppers and tomatoes, atop a salad. Its really good!!!

Almond Ginger Pate

1 Tablespoon ginger (I use fresh ginger root)
1 clove garlic
1/2 teaspoon sea salt (I use a little nama shoyu for flavor)
1 cup almonds, dry
1 lemon’s juice
1/4 cup filtered water

Blend in food processor

Nori Rolls

2 sheets nori (raw)
1 batch Ginger Almond Pate
2 cups spinach
1/2 carrot, cut lengthwise
1 cup mung bean sprouts

Enjoy!!
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[Jennifer N]

I like sunflower seed pate. I am eating it now, with bleu cheez dressing! I start with soaked (8-10 hours) and sprouted (8-12 hours) sunflower seeds blended with lemon juice. Then I mix in minced garlic, scallions, tamari, pepper, and whatever else I feel like.

[sport]

Sunflower Pate
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
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, onion, parsley, garlic and cayenne until the mixture is a
smooth paste.
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)

Sunflower Herb Paté:
-two cups soaked sunflower and/or pumpkin seeds (soaked for 2 hours to overnight)
-half cup fresh basil leaves
-any other fresh or dried herbs (sage, savory, thyme, rosemary, tarragon...)
-1 clove of garlic (optional)
-1 teaspoon grated ginger (optional) (buy ginger root whole and grate)
-1 tablespoon of tahini (optional)
-juice of 1 lemon
-pinch of Celtic Sea Salt
-pinch of cayenne
-1 tablespoon of vinegar
-flax oil and or olive oil (two tablespoons)

Walnut Pate
3c walnuts*
2-3 cloves garlic
1 small onion (or half a large one)
2-3 stalks celery
1/2 C fresh parsley
1 T fresh lemon juice
1-2 tsp Celtic Sea salt*
Soak walnuts for 30 minutes then drain. Put garlic, onion, celery and parsley into food processor and process with s-blade until the ingredients are finely chopped. Add walnuts, lemon juice and sea salt. Blend until smooth, "coaching" the mixing if necessary. Makes about 3 cups. You can add 1/2 c water to the pate and blend longer to create a dip.


Classic Carrot Almond Pâté
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

Technique
Soak almonds in 3 cups of fresh water for overnight (6-12 hours). Drain and rinse.
In a food processor :
Add almonds and carrots and blend until smooth.
Add oil, nutritional yeast and season to taste with salt.
Alternatively-
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.

Nut Paté:
Soak sunflower seeds or almonds or some other nut or seed for at least 6 to 8 hours, then drain. In a blender put in quartered tomatoes first, then cucumber slices, then celery, add hot pepper, ginger, onion.

Next, you add the soaked nuts or seeds on top of the liquefied mixture in the blender. Blend into a paté-like consistency. If it is too thick, you can add more tomatoes or cucumber. If you need it thicker, you can add more of the nuts or seeds.

Taste your recipe. If you want more spice then add it. Or maybe it needs to be sweeter. You can also use soaked raisins as a sweetener.

Next you can chop up more tomato, cucumber and celery to mix in to the pate to give it a chunky consistency. There you have it. A supremely spicy and tasty dish. I think

[Eva]

I've been frugal these days and a bit lazy as I'm eating a ton of mono foods, but I have been making a sunflower seed pate here and there that's really easy and tasty, then I have it on top of sliced cucumbers, in a stuffed tomato, wrapped in cabbage, whatever I'm feeling to spice it up:

--some sunflower seeds (maybe 100 grams)
--some mini red peppers (lots = to about 1/5-2 big ones)
--some celery (1-2 stalks)
--some onion (not too much, maybe 1/3 of a small red onion)
--a touch of: sea salt, olive oil, apple cider vinegar

And I toss it in a blender, pulsing until it's done.

I like to eat this over my sink and do the "mmmmm" the whole time as I'm not frequently preparing foods as I used to. By the time I'm craving something a little heavier AND take the extra 5-10 minutes to chop blend, etc... I'm READY!

[Vaclare79]

Sunflower Pate
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
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, onion, parsley, garlic and cayenne until the mixture is a
smooth paste.
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)

Sunflower Herb Paté:
-two cups soaked sunflower and/or pumpkin seeds (soaked for 2 hours to overnight)
-half cup fresh basil leaves
-any other fresh or dried herbs (sage, savory, thyme, rosemary, tarragon...)
-1 clove of garlic (optional)
-1 teaspoon grated ginger (optional) (buy ginger root whole and grate)
-1 tablespoon of tahini (optional)
-juice of 1 lemon
-pinch of Celtic Sea Salt
-pinch of cayenne
-1 tablespoon of vinegar
-flax oil and or olive oil (two tablespoons)

Walnut Pate
3c walnuts*
2-3 cloves garlic
1 small onion (or half a large one)
2-3 stalks celery
1/2 C fresh parsley
1 T fresh lemon juice
1-2 tsp Celtic Sea salt*
Soak walnuts for 30 minutes then drain. Put garlic, onion, celery and parsley into food processor and process with s-blade until the ingredients are finely chopped. Add walnuts, lemon juice and sea salt. Blend until smooth, "coaching" the mixing if necessary. Makes about 3 cups. You can add 1/2 c water to the pate and blend longer to create a dip.


Classic Carrot Almond Pâté
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

Technique
Soak almonds in 3 cups of fresh water for overnight (6-12 hours). Drain and rinse.
In a food processor :
Add almonds and carrots and blend until smooth.
Add oil, nutritional yeast and season to taste with salt.
Alternatively-
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.

Nut Paté:
Soak sunflower seeds or almonds or some other nut or seed for at least 6 to 8 hours, then drain. In a blender put in quartered tomatoes first, then cucumber slices, then celery, add hot pepper, ginger, onion.

Next, you add the soaked nuts or seeds on top of the liquefied mixture in the blender. Blend into a paté-like consistency. If it is too thick, you can add more tomatoes or cucumber. If you need it thicker, you can add more of the nuts or seeds.

Taste your recipe. If you want more spice then add it. Or maybe it needs to be sweeter. You can also use soaked raisins as a sweetener.

Next you can chop up more tomato, cucumber and celery to mix in to the pate to give it a chunky consistency. There you have it. A supremely spicy and tasty dish. I think

These pate recipes look good...