Serves: 2
Total Calories: 466
Yield: 3/4 cup

1/2 cup soaked sunflower seed (see Raw Basics chapter)
1/4 cup soaked almonds (see Raw Basics chapter)
2 tablespoons water
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon salt
1 1/2 tablespoons minced celery
1 tablespoon minced onion
1 tablespoon minced fresh parsley

Equipment:
measuring cups
measuring spoons
citrus juicer or reamer
food processor
rubber spatula
small bowl
cutting board
chef’s knife, 8-inch

Put the sunflower seeds, almonds, water, lemon juice, and salt in a food processor fitted with the S blade and process into a paste, stopping occasionally to scrape down the work bowl with a rubber spatula. Transfer to a small bowl and stir in the celery, onion, and parsley until well combined. Stored in a sealed container in the refrigerator, Not Tuna Pâté will keep for 5 days.

Not Salmon Pâté: Add 1/4 cup of shredded carrot to the food processor along with the sunflower seeds, almonds, water, lemon juice, and salt. Replace the parsley with 1 tablespoon of minced fresh dill or 1 teaspoon of dried dill weed.

Nutritional Facts:

Serves: 2
Total Calories: 466
Calories from Fat: 372

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
sweet tahini mayonnaise
guacamole
mock sour cream and chive dip
olive tapenade
zucchini hummus
not tuna pâté
walnut pâté
sunflower seed–herb pâté
marinara sauce
mock peanut sauce
salsa
mango salsa
almond butter
pesto