Courtesy of The Raw Gourmet, by Nomi Shannon. When Nomi told me to use this recipe instead of another one I wanted to use, I was hesitant. It seemed to be too simple to be as good as she claimed. Well, I tried it and Nomi was absolutely right! Since then I’ve made this pate` many times, for many people. (A.C.)
3 cups sunflower seeds, soaked 8-12 hours and sprouted 2-4 hours
1 cup lemon juice
1/2 cup chopped scallions
1/4-1/2 cup tahini
1/4 Bragg Liquid Aminos
2-4 slices red onion, cut into chunks
4-6 Tbs coarsely chopped parsley
2-3 medium cloves garlic, coarsely chopped
1/2 tsp cayenne pepper, or more to taste
1-2 Tbs ginger juice (optional)
1 tsp ground cumin (optional)
In a food processor, blend all ingredients until smooth.
Note: Nomi says that this will last at least 10-14 days in the refrigerator.
from Living on Live Food, by Alissa Cohen