This delicious plant-based pâté recipe was given to me in the 1970s. The texture like chopped liver, the taste complex and very satisfying. Excellent served as a dip with vegetables, on crackers or on whole grain bread. Top with avocado, shredded carrots and sprouts.
1 celery stalk
1 clove garlic
1/3 cup lemon juice
1 tablespoon kelp
1/2 cup parsley
1/3 cup sesame or olive oil
1/3 cup soy sauce
2/3 cup sunflower seeds
1 cup tahini
Place the carrot, celery, garlic, lemon juice, kelp, parsley, sesame or olive oil and soy sauce
in a food processor. Blend until smooth. Scrape down the sides of the food processor
and add the sunflower seeds and tahini. Blend until all reduced to a thick paste. The texture will look like chopped liver or pâté.
Spread on warmed Ezekiel 4:9® bread.
Avocado, carrots, red onion, sprouts or tomato.