This raw pate is served at Proper Eats in St. Johns. Christie & I order it nearly every time we’re there. Piper, one of the owners, wrote down a recipe for me on one visit.

The Stuff

• 3/4 cup soaked, raw sunflower seeds (soaked at least 6 hours)
• 1 ripe avocado
• 1 Tablespoon sundried tomato (optional)
• 3 Tablespoons raw tahini
• 3/4 teaspoon turmeric
• 3/4 teaspoon pepper
• 1/2 teaspoon sea salt
• 1/2 teaspoon mustard powder
• 3/4 teaspoon lemon juice
• 1/2 cup water (may need more or less depending upon desired consistency)

The Making

Pulse soaked seeds, avocado, tahini, spices, lemon juice and tomato in a food processor to incorporate roughly. Add in water a little at a time and keep processing until you have
a smooth consistency.

Serve with pear and apple wedges, veggies, raw crackers, etc.

This is a variation a recipe served at the late Veganopolis. I enjoyed this so much I started looking for it to make at home, especially now that Veganopolis is no longer in Portland.

The Stuff

• 1/2-2/3 cup unblanched whole almonds (raw)
• 2 stalks of celery
• 3 spring onions (green onions)
• 1 carrot
• lemon juice from half a lemon
• 1/2 tsp. dulse or snipped up nori
• dash of cayenne pepper powder (or more to taste)
• sprinkle of sea salt
• 1/2 tsp. raw apple cider vinegar (optional)

The Making

Soak the almonds at least overnight (changing the water every 12 hours), then drain

Roughly chop the celery, onions and carrot. Add vegetables and soaked almonds into a blender or food processor and process until smooth.

Add lemon juice to taste, mix in dulse/nori and seasonings.

Makes a great dip for fresh veggies or crackers, or as a wrap filling