Olive Pâté

Typically, pâté is a made from finely minced or mashed meat. However, this pâté is meatless — it instead uses sunflower seeds for a meaty consistency. Spread some on vegan and gluten-free crackers, such as homemade Flax Seed Crackers or store-bought Foods Alive Flax Crackers, and top with sliced kalamata olives. Makes a great appetizer, snack, or a light picnic lunch.

Ingredients:

• 1 cup sunflower seeds,
• 1 cup filtered water, or more
• 1 clove garlic
• 1-inch piece ginger root, peeled
• 2 tablespoons sliced kalamata olives, with extra to garnish
• 2 tablespoons chopped celery
• 2 tablespoons crushed pineapple
• 1 tablespoon fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon homemade vegan mayo, or store-bought brand
• 1 tablespoon olive oil, plus extra to grease the mold
• 1 tablespoon chopped basil
• 1 tablespoon chopped dill
• 1 tablespoon chopped red onion
• 1 teaspoon Himalayan salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste
• dash of cayenne pepper

Directions:

1. Soak sunflower seeds in the filtered water for 2 hours. Drain well.
2. Add the seeds and remaining ingredients into a food processor bowl and process for 2 minutes or until blended into a thick pâté.
3. Use a ramekin or paper cup as a mold. Grease the inside with olive oil and fill with the pâté. Use the back of a spoon to press on the pâté in order to pack it tightly. To dislodge, flip over a serving plate — or an aluminum foil pan with a lid if you plan to take the pâté on a picnic. Serve with vegan and gluten-free crackers, and the extra olives. Stores refrigerated for up to 3 days.

Variations:

1. For hors d’oeurvres, use a sharp chef’s knife to cut one or more large cucumbers into several round slices, about 3/4 – inch thick, then spread a little of the pâté on each of the slices and top with a few sliced olives. Serve on a platter.
2. Use the pâté as a sandwich spread. For example, you might use some when making Veggie Wraps.
3. For a dip, add to the pâté 1/2 cup homemade vegan mayo or store-bought vegan mayonnaise, plus 1 tablespoon of olive oil. Mix well. Serve with grape tomatoes and cut vegetables, such as bell pepper, carrot, cauliflower, broccoli, zucchini, and celery.

Yield:
Makes 2 cups of pâté