Best Sunflower Pate Recipes

SUNFLOWER & POTATO HERB PATE (VEGAN)

Steps:

• Preheat your oven to 350 degrees F. Oil or line a loaf tin. It can be tricky to get out so I like to use parchment at least on the bottom.
• Place all ingredients except the topping into a food processor and blend until a uniform consistency. It won't be smooth like batter, but the pieces will be very small and everything will be incorporated. Adjust seasoning to taste.
• Spoon into prepared loaf tin and smooth out as best you can. Top with sprinkles of more dried basil and sesame seeds.
• Bake for 40 minutes. Allow to cool for at least 5-10 minutes before you try to turn it out of the pan. Nice served at room temperature or cold.

SUNFLOWER SEED PATE IN COLLARD WRAP

Steps:

• Place sunflower seeds in a bowl and add enough water to cover; soak for 8 hours. Drain.
• Blend sunflower seeds, celery, olive oil, lemon zest, lemon juice, thyme, garlic, black pepper, and sea salt in a food processor or blender until pate is smooth. Spread pate onto collard green leaf.

SUNFLOWER PATE

Steps:

• Place garlic in food processor and process well.
• Add sunflower seeds, Nama Shoyu, lemon juice, tahini, and cumin powder to processor and process until smooth.

SUNFLOWER PATE

Steps:

• Preheat oven to 350ºF degrees. Oil 2 small 6x4 inch loaf pans. Process all the ingredients in a food processor or blender until very smooth. Pour the mixture into oiled loaf pans. Bake 40 minutes, or until set. Cool thoroughly on a rack. Flavor is most developed when made a day or two ahead. To serve, loosen loaves from pans with a knife and invert onto serving plates or plastic wrap. Wrap well in plastic to store. May be stored in refrigerator for up to 2 weeks; in freezer for up to 3 months. Try serving with roasted fruit and bread.

CUCUMBER SLICES WITH SMOKY SUNFLOWER SEED PâTé

Steps:

• Place sunflower seeds in a medium bowl or jar. Cover with 2 cups of water. Set aside and let soak for at least 4 hours, up to 24 hours.
• Drain and rinse sunflower seeds. Add seeds to the pitcher of a high-speed blender or (preferred) a food processor fitted with the "S" blade. Add 1/3 cup water, garlic, lemon juice, 1/8 teaspoon smoked paprika, 2 tablespoons dill, and 1/2 teaspoon salt. Puree until smooth, 1-2 minutes. Taste and adjust seasonings if desired.
• Set cucumber slices on a platter. Spoon pâté into a zipper bag. Snip the end off and squeeze pate onto the cucumber slices. For a more professional look, use a pastry bag affixed with your favorite tip.
• Garnish each slice with fresh dill and borage or cherry tomatoes. Serve immediately.