A staple on the shelves of the Co-op, this incredible, raw spread is so much more than the sum of its parts! Use this umami-rich pâté as an unexpected ingredient in nori rolls, or slather onto a tortilla with some vegetables for a quick lunch. Take care to start the almonds and sunflower seeds in water the night before you make this.
|2 c||almonds (whole, raw)|
|2 c||sunflower seeds|
|2 t||kelp powder|
|3 clv||garlic (minced)|
|1⁄4 c||lemon juice|
|1⁄4 c||tamari (gluten-free)|
|1||red onion (small, minced)|
|1||celery rib (minced)|
|1⁄2 c||parsley (fresh, minced)|
Coarsely chop the almonds and combine with the sunflower seeds in a large bowl. Cover with cold water and allow to soak overnight.
Reserving 1/2 cup of the water, drain the almonds and sunflower seeds, and transfer to the bowl of a food processor. Add the kelp powder and garlic and pulse to combine. Add the lemon juice and tamari, and blend until a smooth Blend the nuts and sunflower seeds in a food processor with kelp powder, garlic, lemon juice, and tamari until it turns mostly smooth and creamy, adding a bit of the reserved soaking liquid if the consistency seems too thick. Scoop out the pâté and turn into a large mixing bowl. Fold in the onions, celery, and parsley, and enjoy!