A tangy pate that goes well with any leafy wrap.
1 cup Soaked Almonds
½ cup Soaked Cashews
½ cup Soaked Walnuts
1 Lemon peeled, (slice rindoff)
1 Red Onion
4 Cloves of Garlic
4 tablespoon Tahini or Nut Butter
1 teaspoon SeaSalt
¾ cup Chopped Parsley
½ cup Chopped Green Onion
Set Chopped Green Onion and Parsley aside. Process all other ingredients until smooth. Mix in the chopped parsley and chopped green onion. Serve with romaine leaves, nori sheets or crackers.
This pate can also be made with soaked sunflower seeds instead of nuts. I have used either a Vitamix, or Champion type (Masticating) Juicer with the Plate on. (I have found my Champion to be the best choice.) A good food processor would probably work too.
This kept well for me for 3 or 4 days in a sealed container in the fridge. Even my cooked hubby loves it!