Based on a recipe I found today on UBRaw.com:
For the pate:
- 1 cup soaked sunflower seeds
- 1/4 cup soaked almonds
- 1 chopped celery stalk
- 2 chopped carrots
- 1/4 cup pine nuts
- 1 garlic clove (chopped) or 2 cloves!
- 1/2 to 1 tsp sea salt
- 2 Tbs olive oil
- 2 Tbs turbinado sugar What? I used a little squirt of agave.
Put all the ingredients into a food processor and mix to a smooth consistency.
I used the pate to fill collard wraps along with avocado, red peppers and grilled artichokes.