Not Tuna Pate'

Warning... this post is photo heavy. :o)

One of my favorite raw lunches is called Not Tuna Pate'. The recipe comes from a book called Raw Food Made Easy for 1 or 2 people. I've made a few adaptions though.

You need 1/2 cup soaked raw sunflower seeds and 1/4 cup soaked raw almonds. I soaked mine overnight in some distilled water in these cute 8 oz jars with plastic lids.



After soaking rinse well and place them in your food processor with the S blade along with 2 Tablespoons of water.



I just got this little Ninja last week when my blender quit working. I am able to use the small canister pictured below for lots of little processing jobs.



You may need to stop ocassionally to scrap the sides down and then continue processing.



Once you have it processed, transfer the mixture to a mixing bowl. In the picture below it kind of looks like Tuna!



Next finely dice up 2 Tablespoons each of celery, onion and fresh parsley and add them to the bowl. The original recipe calls for 1 Tablespoon of parsley but I prefer 2 in mine.



If you have trouble with wilting parsley, try this neat little trick. When you get home from shopping cut a little off the stems of the parsley and place the parsley in a container of water and place in the window sill. My parsley stays fresh for over a week this way. I keep the rubber band around the bunch and then snip off and wash what I need when I'm ready for it. :0)



Next add in 1 Tablespoon of lemon juice (fresh is best).



Next up is the muscle work. Andrew was helping me in the kitchen on the morning we assembled this.



Ta-da! Not Tuna Pate'.



Now while it might look like tuna, believe me it does not taste like tuna. When I was first transitioning to a more raw/vegan diet I was so excited to try this out... then I had my first bite and I thought, yuck. However... after time I've really grown to enjoy this and I love to eat it either in pita pockets with lots of lettuce, tomoatoes, pickles, a little vegenaise and salt and pepper. I also enjoy it in wraps with peppers in place of the tomatoes.

Here it is in my lunch later that day.



Store in a small container in the fridge. This will keep for about 5 days.



If you'd like to see a video of this recipe being prepared you can view Jennifer Cornbleet giving a demo <HERE>.

This post is linked to Tasty Tuesday.