Nut and Vegetable Pate

Yield: about 25 servings

Nut and Vegetable Paté
3/4 cup raw sunflower seeds
3/4 cup raw almonds.

3 medium carrots, coarsely shredded
1 cup chopped sweet onion
2 slices whole wheat bread, cut into cubes
1/2 cup fresh lemon juice
3 tablespoons low sodium soy sauce
3 cloves garlic, coarsely chopped
1/2 to 1 chile, finely minced
3/4 teaspoon salt
1/2 teaspoon paprika
Garnish
1 lettuce leaf
1/3 bunch watercress

Soak the nuts and seeds in plenty of water to
cover for about 10 to 12 hours. The sunflower
skins become loosened and float in the water.
Rinse and remove as many of them as possible
by rubbing the seeds between the hands and
using a fine strainer to scoop the skins as
they float to the top.

Put the soaked nuts and seeds in the food
processor. Add the carrots, onion, bread
cubes, lemon juice, soy sauce, garlic, chile,
salt, and paprika. Process at least a full
minute or two to create a fine textured pate.