Carrot & Almond Pâté

2+ servings
Enjoy this fresh pâté on Super Seed Power Bread (page 182),
Chickpea Flatbread (page 184), in a wrap, or as a dip for fresh
cut veggies.

¼ cup almonds, soaked
½ cup sunflower seeds, soaked
2 tablespoons sesame
seeds, toasted
½ teaspoon chickpea miso
1 large carrot
1 small handful parsley leaves
1 tablespoon red onion, chopped
¼ teaspoon coconut aminos
1 teaspoon lemon juice
Sea salt to taste
Black pepper to taste
1. Place everything in a food processor and pulse 5 – 7
times until well mixed, but maintain some texture.
2. Press into a greased small bowl or container and
flip onto a plate or shape with your hands into a dome
or square.
3. Serve room temp or chilled.
You can try brown rice or azuki bean miso if you like. Just
look for gluten- and soy-free.

Try adding some green or red apple to this pâté.

Try sautéing onion for 5 minutes, toasting almonds and sunflower
seeds, or using roasted carrots for deeper flavor.

Here’s an entertaining idea: in the food processor, process pâté with
a few tablespoons of Cashew Cheese Spread (page 270) until a paste
forms. Fill a fancy piping bag and pipe onto Almond Dulse Crackers
and top with a dollop of Cashew Cheese Spread and/or a fresh
parsley leaf. Pretty.