Sunflower Seed Pate (tuna-less salad)

Serve on raw crackers or bread or with raw veggies. Create roll-ups in lettuce leaves. It also goes well with Rawfully Tempting "Rye' Bread, topped with cucumber, lettuce, tomato, avocado, red onion, etc.

Source: From our friend Barbara at rawfullytempting.com

Ingredients

1 1⁄2 cup
raw sunflower seeds (soaked 4-6 hours)
1⁄2 cup
raw almonds (soaked overnight, optional)
1⁄2 cup
water (or more as needed)
1 clove
garlic, crushed
1⁄2 cup
chopped celery
1⁄4 cup
finely chopped red onion
2 tablespoons
chopped fresh parsley
2 tablespoons
olive oil
1 tablespoon
dulse flakes (optional)
2 tablespoons
coconut vinegar (or any light tasting vinegar)
1⁄4 teaspoon
sea salt (or to taste)
Yields:
servings

Instructions

Process nuts and seeds. Add water as needed to facilitate blending. Transfer to bowl and combine with remaining ingredients. Variations:Add chopped walnuts and raisins to make it more like a chicken salad. Or mash a little avocado into the mixture for an extra creamy variety. Add dill or cumin, or whatever spices you like.