Vegan Végé-Pâté

Yes, I have a nice végé-pâté recipe already up. But this one is different. Adapted from a recipe by raw chef Douglas McNish, this is a very tasty vegan alternative to liver paté. As well as to the more common cooked loaf type of vege pate. It's a very basic recipe, requiring few ingredients, no "special" ingredients (ie. nutritional yeast), and absolutely zero cooking time. So you don't even need a stove (but you will need a food processor). You can be relatively flexible too on the ingredients. e.g. Add alfalfa sprouts or spring onions instead of or in addition to the fresh parsley. Or add nuts; ie. almonds or walnuts. Try this spread on fresh pita bread, or use as a stuffing for roasted bell peppers to create a vegetarian supper.

Ingredients

3 cups sunflower seeds
3 ribs of celery, cut in chunks
1 T dill, dried (or 1/4 c fresh)
juice from one lemon
2 T fresh ginger, sliced
3 cloves garlic
2 T tamari sauce (or soya sauce)
1/4 c fresh flat leaf parsley


Instructions

Soak the sunflower seeds in a bowl filled with hot water (about 30 minutes). Meanwhile, add everything to the food processor, except the parsley and sunflower seeds. Process until the vegetables, herbs and spices are finely minced, scraping the sides of the bowl as needed. Add the parsley, and continue to process until finely chopped. Add the sunflower seeds, and process until a smooth paté has formed (close to the consistency of liver paté). This will take at least a few minutes of running time at high speed. Stop the machine occasionally, and scrape the sides of the bowl down with a spatula. Either process in small batches, or try to move the top portion down to the bottom of the bowl, and the bottom up to the top before continuing with the processing, to help ensure the mix is processed evenly. Taste for seasoning when done.