Today I did a raw foods “culinary art” demo at the Ogden art festival. It was a sweltering day but I had a blast! The food left the tray as soon as I sat it down which I assume is a good sign and since everyone was asking for my recipe I though I would share it with all of you.
This raw pâté is a quick spread and can be used on sandwiches, wraps and even sushi. I like to use it as a dip for my veggies when we are on picnics or on my morning toast. The great thing about this spread is that it last forever…well up to 2 weeks in the fridge but in our house that is practically forever.
During my demo I used the pâté to stuff some mushrooms for a quick and easy faux fancy appetizer, everyone can use a little bit of fancy in their lives now and then.
What you need
- 2 bunches of basil
- 1 cup Raw sunflower seeds
- 1/4 c sundried tomatoes
- 1 red pepper
- 1/4 olive oil
- 1/4 c braggs or soy sauce
- 4 tbsp nutritional yeast
- 2 tbsp sesame seeds
- juice of 1 lemon
- 3 cloves of garlic
- 20 Mushrooms, if you will not be stuffing them you only need 5 whole mushrooms
How to make it
- add sesame seeds, lemon juice and a tablespoon of olive oil in a food processor and blend until a paste
- add nutritional yeast, braggs and the rest of the olive oil and blend
- take stems out of all the mushrooms and add stems to blender, if you are not stuffing mushrooms add 4 whole mushrooms to blender
- add basil, sundried tomatoes, garlic and sunflower seeds and blend until it is a paste, add a but of water if it is too thick
- chop red pepper and add to blender and blend just until it’s a bit mixed in.
- fill mushrooms with pâté and top with a basil leaf and sunflower seeds