Today's prep was Sunny Pate*. And trust me: it may not look like much, but honey, it ain't what it looks like; it's what it TASTES like.
The flavor is sour, savory, biting... delicious. It's amazing! I found it pairs best with sweet vegetables, like carrot or cucumber or bell pepper.
It was delightfully easy to make, and wonderfully easy to eat. This one ranks up with the desserts and the Nori Rolls (and, of course, the Stuffed Portobella Mushrooms).
Anyway, the Baby Beast has been nursing almost non-stop this evening... so I'm going to go sit down where he can cuddle and nurse a little easier.
* Sunny Pate
3 cups sunflower seeds, soaked 8-12 hours, and sprouted 2-4 hours (they don't have to have sprouts visibly on them to be used)
1/2 - 1 cup lemon juice
1/2 cup chopped scallions
1/4 - 1/2 cup tahini
1/4 cup Bragg Liquid Aminos
2-4 slices red onion, cut into chunks
4-6 Tablespoons coarsely chopped parsley
2-3 medium cloves coarsely chopped garlic
1/2 teaspoon cayenne pepper, or more to taste
1-2 Tablespoons ginger juice (optional)**
1 teaspoon ground cumin (optional)
In a food processor, blend all ingredients until smooth.
Note: This will last at least 10-14 days in the fridge.
** I just chopped a piece of ginger root, peeled off the outside, chopped it into chunks, and tossed it in.