Party Pecan Pâté Summer Recipe
SUMMER SOLSTICE RECIPE: We are jump-starting the summer season with our raw, delicious and very nutritious Party Pecan Pâté. It works as a main dish (as a meat substitute) or a side dish or dip at a party.
Party Pecan Pâté:
2 cups organic pecans (soaked overnight or 8 -12 hours)
1 cup sunflower seeds (soaked overnight or 8 -12 hours)
1 garlic clove, cut in quarters
2 carrots, cut into1 inch pieces
2 celery stalks, chopped very small 1/2 inch
1/2 red or yellow onion, cut into pieces
1/2 red or yellow bell peppers, cut into pieces
1 lemon juiced
1 tablespoon Bragg’s liquid aminos or sea salt
1/2 cup diced parsley
1 handful of pitted Kalamata olives
Using your food processor with an “S” blade alternate putting the pecans then sunflower seeds and transfer finally processed nuts and seeds into a bowl. Next process all the other ingredients: garlic, onion, carrots, celery, bell peppers, lemon juice and liquid aminos or sea salt to taste. Transfer the liquefied veggies into the pecan and sunflower bowl and mix well with a spoon or with your hands until it is blended well. If you like to spice up this dish a bit, you may add some cumin, cilantro, and a pinch of cayenne pepper. Shape the pâté into a loaf on a serving platter and garnish with finally diced parsley and olives. Enjoy with fresh garden vegetables or with your favorite raw crackers. Bon appetit!