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Raw Mexican Pate

SpartaMomma's picture
Ingredients
  Sunflower seeds 1⁄4 Cup (4 tbs), soaked in water for 1 hour, drained well
  Scallion 1 Medium, chopped finely
  Jalapeno 1 Small, chopped finely
  Almond pulp 3⁄4 Cup (12 tbs)
  Cilantro 1⁄4 Cup (4 tbs), chopped finely
  Lemon juice 2 Tablespoon
  Cold pressed olive oil 2 Tablespoon
  Raw honey 1⁄2 Teaspoon
  Sea salt 1⁄2 Teaspoon
  Cumin 1⁄2 Teaspoon
Directions

GETTING READY
1. Soak the raw sunflower seeds in water for 30 minutes.
2. Chop the scallions and jalapeno, keep it aside.

MAKING
3. In a food processor, blend raw sunflower seeds, scallion, jalapeno, cilantro, almond pulp, lemon juice and cold pressed olive oil, blend for 2 minutes.
4. Add the salt, cumin and raw honey and blend for 1 minute.

SERVING
5. Serve it along with the corn tortillas, tomatoes, avocados and cilantro.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Taste: 
Savory
Method: 
Blending
Dish: 
Spread
Restriction: 
Vegetarian, Raw, Low Cholesterol
Interest: 
Healthy
Preparation Time: 
50 Minutes
Servings: 
4
If you are on raw vegan and love Mexican food, this is one of those staples that you must have in the refrigerator. This is a recipe for a raw, no-bean mixture (raw refried no-beans) to use for your tacos, burritos, enchiladas, and quesadillas. This pate is the by product of making almond milk, made from the almond pulp and is unbelievably delicious. It can be used as a dip for raw tostadas, corn chips or crackers or as a spread for wraps, the possibilities are endless.

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