Whole Food, Plant-Based Recipe Sunflower Pâté

Recipe courtesy of Chef Carole Levy, PPMNY Culinary Educator

Pâté is a delicious spread on toast, with lettuce, tomatoes, sliced avocado. You can also make pâté with a combination of pumpkin and sunflower seeds.

Ingredients

  • 1 cup raw sunflower seeds, soaked and drained

  • 8-10 dill gherkins pickles (also known as cornichons)
  • 1 small shallot, chopped
  • 2 tsp capers
  • 2 tsp Dijon mustard
  • 1 T fresh lemon juice + zest from the lemon
  • 5.3 oz plant-based yogurt (plain, unsweetened)

Instructions

1. To make the pâté, cover the seeds with water and soak for 4-6 hours, or, preferably, overnight. Strain the seeds, and rinse well under running water.
2. Combine all the pâté ingredients in a food processor and process to a fine texture.
3. Taste, add zest to bring up flavor, and if needed add some lemon juice.
4. Assembling: Arrange the lettuce cups/endive on a plate with the round side down so each leaf forms a cup.
5. Place sliced red peppers and a dollop of the pâté inside each leaf.
6. Top with cherry tomatoes, cucumber, red onion. Scatter the chopped herbs
and serve with lemon wedges. Store in an airtight container for 3-5 days.