Nut and Seed Pâté with Raw Veggies
Save the pulp when you make nut milk and turn it into an interesting pâté— perfect for a dip or use it to stuff lettuce wraps or as the first layer in nori rolls.
After making a quart of almond milk, I had a scant cup of almond pulp. I decided to improvise a little pâte with it and it turned out to be the highlight of a raw veggie meal. I tucked some on fresh cabbage leaves and rolled up, dipped sugar peas in it and slathered sweet red bell pepper strips with a generous helping. Fun to eat with lots of crunch, great zingy flavor and a wide spectrum of nutrition.
1 cup almond pulp (residue from making almond milk)
1 cup raw sunflower seeds (soaked 4 hours)
3-4 sundried tomatoes (soaked until soft)
1/2 cup fresh parsley
1 clove garlic
1 - 2 shallots (or substitute green onion)
juice from half a lemon
1 Tbs tamari
pinch of sea salt
pinch of cayenne
Combine all in food processor, scraping down sides to incorporate all into a fine pâté. Thin with more lemon juice or a bit of water if needed to achieve the right consistency.