Veggie Pâté with Sun-Dried tomatoes and Basil

by Lacey Dumler
Sprouted Curry Quinoa Crackers
This veggie pâté recipe is one of my all time favourites, and one of the most popular posts on this blog.  I’d never heard of veggie pâté before moving to Montreal, but it has become a total staple in our house.  It makes an excellent filling for sandwiches, a tasty spread for crostini, and a colourful addition to a mezze platter.
Additionally, while veggie pâté is ubiquitous in Montreal, there are very few places to purchase it packaging free.   Making it from scratch is not only easy (this’ll take you all of 10 minutes), but it’s a waste-reducer too.  Whip this up the next time you have the food processor out – you won’t be sorry!
This version of the classic spread is raw,  nutrient dense and gluten free.  No cooking required.  Serve it up with some Sprouted Curry Quinoa Crackers or Gluten Free Crackers for a nutrient-packed afternoon snack.

Sun-dried Tomato Veggie Pâté

INGREDIENTS – Makes about 2 cups

1/2 cup walnuts
1/2 cup raw, unsalted sunflower seeds
1/2 cup semi-dried* sun dried tomatoes (not packed in oil)
1 large carrot, chopped
1 handful of fresh basil leaves
1 to 2 cloves garlic
2 T apple cider vinegar
4 T first cold pressed olive oil, flaxseed oil, or hemp oil
S&P to taste
Raw Vegan Pâté

METHOD

  1. Process all ingredients together in a food processor until smooth(ish).  You might want to leave it slightly chunky.
  2. Chill and serve.  Keeps in the fridge for about a week.

*These are the soft ones that you can eat right out of the package.  If you can’t find them, or if yours are tough and hard to eat – give them a soak in warm water for about 30 minutes before making.

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