Vegan Oil-Free Sunshine Pate

Source: Kimberly Snyder, Better Vegan  Category: Vegan Appetizers

Prep Time: 10 min  Cook time: 0 min Total Time: 10 min  Makes about 1 1/4 cup

Oil-free

About this recipe

This bright and "happy" pate makes a perfect quick lunch or an appetizer. You can sprinkle it on salads, make lettuce wraps with it or use it as a veggie dip. Pumpkin seeds are full of antioxidants that may help protect against disease and reduce inflammation. They are also rich in iron, zinc, magnesium and many other nutrients and fiber.  Pumpkin seeds have been shown to improve heart health, blood sugar levels, fertility and sleep quality. They may even protect against certain types of cancer. And they are so easy to add to your diet, like in this delicious pate. Give it a try.

Ingredients:

1 cup raw pumpkin seeds, soaked overnight, then drained and rinsed well (I use Terrasoul Superfoods Organic Pumpkin Seeds)

1 medium carrot, peeled and coarsely chopped (about 2/3 cup)

1/8 cup filtered water plus more, if needed

2 medium Medjool dates, pitted and coarsely chopped (I use Terrasoul Superfoods Organic Medjool Dates)

1/4 cup freshly squeezed lemon juice

1 1/2 Tbsp. gluten-free organic tamari (I use SAN-J -TAMARI-REDUCED SODIUM [Gluten Free] (Organic) 10OZ[1PACK]) or Braggs Liquid Aminos

1/4 tsp. pink Himalayan salt (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)

Instructions:

1. Prepare the ingredients.

2. Combine all the ingredients in a food processor and pulse until smooth. Add more water, one tablespoon at a time, if thinner consistency is desired. Adjust the seasonings to taste and mix well. Serve.

Notes:

The pate will keep, covered, in the fridge for up to 4 days.

​

You can also add fresh mint to the pate, which will make it more refreshing. I personally don't like, but feel free to experiment with it.