Prep 15 mins
Cook 0 mins
I haven't tried this raw foodist vegan recipe but it certain is something different that could be tried if you know you will be catering to vegans and want something else to add to the menu.
- 4 cups sunflower seeds, soaked for 8 hours and drained
- 4 cloves garlic
- 1⁄4 cup nama shoyu
- 2 tablespoons tahini (raw)
- 2 tablespoons cumin powder
- 1 teaspoon paprika
- 4 lemons, juiced
- Place garlic in food processor and process well.
- Add sunflower seeds, Nama Shoyu, lemon juice, tahini, and cumin powder to processor and process until smooth.
Truly spectacular! Perfect consistency and rich in flavour. Works wonders as a base on sandwitches, baguettes and so on, mixed with various veggies. It is ridiculously healthy as well as easy to make and perhaps the most valuable new recipe I've found this year.
This recipe is great and I've made it several times. This is really good as part of a nori wrap, on your nori (seaweed), put one leaf of lettuce, sunflower pate, and various veggies like carrots, avocado, alfalfa spouts, etc and dip in a shoyu/wasabi or peanut sauce, it's delicious! Thank you for posting.
Ooh, this is delish! I made half a batch and it still made a ton. It's super easy to make and hopefully will last a few days in the fridge, as it will take us a while to eat it all. I will serve with crackers, on pita bread and in sandwiches for lunches this week. Thanks for posting, I'd make it again.