Raw Vegan Sundried Tomato Olive Pate

  • 20 mins
  • Prep: 20 mins,
  • Cook: 0 mins
  • Yield: 2 cups; about 16 servings
Ratings

Spreads and dips, like this raw pate with olives and sun-dried tomatoes, are some of the best food for a raw foodist to have around. Pates can be spread on flax crackers, raw pizza crusts, raw breads, or used as a dip for fresh veggies. It's always nice to have things like this in the fridge. Sunflower seeds make a great, creamy base but you could substitute other soaked nuts or seeds as well.

What You'll Need

  • 1 cup sunflower seeds
  • 4 sundried tomatoes
  • 1/4 cup kalamata olives
  • 1/4 red bell pepper
  • 1 tablespoon green onion, or red onion
  • 1 tablespoon fresh basil
  • 1 tablespoon fresh parsley
  • 1 teaspoon nama shoyu
  • 1 clove garlic
  • 1 tablespoon nutritional yeast, optional
  • 1 tablespoon cold-pressed olive oil
  • 1 tablespoon fresh lemon juice

How to Make It

  1. Soak the sunflower seeds in water for at least 2 hours or up to overnight in the refrigerator.
  2. Soak the sundried tomatoes in water to cover for 30 minutes.
  3. Strain the seeds and tomatoes and add them to a food processor with the remaining ingredients. Blend until smooth, about 30 seconds.
  4. Store in an airtight container in the fridge for up to 5 days.
Nutritional Guidelines (per serving)
Calories 86
Total Fat 6 g
Saturated Fat 1 g
Unsaturated Fat 2 g
Cholesterol 0 mg
Sodium 40 mg
Carbohydrates 7 g
Dietary Fiber 2 g
Protein 3 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)