Veggie Paté Delight

1       cup raw pumpkin seeds, soaked
1       cup raw sunflower seeds, soaked
½      cup raw tahini
1       carrot, peeled and roughly chopped
½      red pepper, seeded and chopped into chunks
1-3    garlic cloves (depending on taste and garlic tolerance)
1       jalapeño or ½ teaspoon cayenne pepper
1       bunch basil
½      cup extra virgin olive oil
¼      cup fresh-squeezed lemon juice
1       tablespoon maple syrup
1       tablespoon apple cider vinegar
1       tablespoon tamari or coconut aminos
1       teaspoon organic cumin

Soak seeds for 12 hours, rinse, and drain. In a food processor, using an S-blade, chop garlic, jalapeño, carrot, red pepper, and basil. When the blade can't chop anymore, add ½ of the oil and ½ of the lemon juice. Next add seeds and grind until smooth. Add remaining ingredients. Add more oil if consistency is not creamy enough. Be sure to use a spatula or spoon to scrape the sides of the processor. When finished, put into a covered container and chill for a few hours. This paté gets better after a day when the flavors have a chance to combine. Adjust seasonings according to your taste. Serve with veggies or flax crackers.

Recipe provided by Karma Chow.

Related Recipes

Browse Recipe Categories


Join our 130,000 tribe members on a journey to feel whole again

Get Free Gifts, a Welcome Kit PDF, and more. No spam ever.
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.