Mexican Pâté
2 cups soaked sunflower seeds (1/2 hour to an hour)
2 TBSP Mexican seasoning
1 TBSP raw miso
1 tsp. cayenne
1 cup sun dried tomatoes (soaked for at least an hour) or packed in oil
1 cup water or coconut water (may want more water or less to desired consistency)
Add all ingredients into a blender or vita-mix or food processor and blend to desired consistency and serve.
Pate can be stored in a covered container in refrigerator up to 1 week.
Ideas for use:
Spread on raw crackers
Use as a dip for veggies
Make a wrap by using the following:
Collard Green or Dinosaur Kale leaf
Spread the Pate onto the leaf and add a variety of fillings such as, sprouts, chopped cucumber, zucchini, tomato, and salsa (have fun and be creative!)
