Ingredients
- 1 cup almonds
- ¾ cup macadamia nuts
- 1 cup sunflower seeds
- ⅓ cup sesame seeds
- 1 small red bell pepper, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- ½ cup minced scallions, minced
- 2 tablespoons lemon juice
- 3 tablespoons soy sauce
- ⅓ cup minced parsley
- 1 ½ teaspoons minced rosemary
- 1 teaspoon minced thyme
- ½ teaspoon minced oregano
- 1-2 cloves garlic, minced
- Salt and pepper to taste
- 3 tablespoons brewer’s yeast
Directions
- 1Soak the nuts and seeds overnight in enough filtered water to cover. Drain and then place the nut and seed mixture in a food processor fitted with the metal chopping blade or into a blender. Add enough fresh filtered water to come about 1/8 of the way up the height of the nut mixture. Blend until the nuts are very evenly ground, scraping down the sides of the bowl adding more water as necessary in order to obtain an even consistency. Depending on the size of your processor or shape of your blender bowl, you may need to puree the mixture in more than one batch. Transfer this paté mixture to a large mixing bowl.
- 2Place the bell pepper, celery and carrot in the processor and, using a pulse action and scraping down the bowl as necessary, chop very finely. Stir this into the paté mixture along with the scallions, soy sauce, parsley, thyme, oregano, garlic, nutritional yeast and salt and pepper. Taste and adjust the seasonings.
- 3The paté may be served immediately or stored in an airtight container in the refrigerator for up to 5 days. You may serve it as a dip or shape it into a loaf (see directions below) and then serve sliced in a more formal fashion.
