Sprouted Sunflower Seed Pate

Early this summer, my husband and I took a weekend trip to Portland, ME.  We scoured the internet for vegan-friendly restaurants along the way and decided on Blue Moon Evolution, a little health food store with a cafe that served lots of vegan choices in Exeter, NH.  Although we had a wonderful weekend, I could not stop thinking about my lunch that first day!  I had sprouted sunflower seed pate spread on what would have otherwise been a rather ordinary sandwich.  It was so delicious (and the nutritional benefits of sprouted seeds and grains are tremendous!) that I bought a small container to take with us.  We buried the treat in the bottom of our cooler and when we returned home, I immediately (well, after eating some of it on crackers) studied the label to see how to make it.  I looked online at several recipes, but none of them seemed quite right, except for the sprouting lessons.  The ingredient list on the package we brought home was pretty vague about the seasonings.  Undaunted, I bought some sunflower seeds and began soaking and sprouting.  The following day, I measured, tasted, added, blended, tasted, and measured some more until I got my very own sprouted sunflower seed pate—even better than the one from Blue Moon Evolution!  The only thing I have yet to figure out is how to get the accent mark to appear over the e at the end of the word pate…
Sprouted Sunflower Seed Pate


3 cups organic raw sunflower seeds
juice from 2 lemons, or more to taste
1/2 cup chopped scallions
1/4 cup raw sesame tahini
3 Tbsp Bragg’s Liquid Aminos
1 tsp salt
generous handful fresh parsley
2-3 medium cloves garlic, chopped
1/4 cup nutritional yeast
1/2 tsp dried dill
1/2 tsp dried marjoram
2 tsp dried cumin
3 Tbsp organic apple cider vinegar
3 Tbsp extra virgin olive oil
1 tsp lemon pepper if you have it, otherwise 1/2 tsp ground black pepper and 1 Tbsp lemon zest


Sprout the sunflower seeds:  Pour the seeds into a large bowl.  Cover with water and rinse.  Cover with water again and soak 8-12 hours.  Drain well.  Allow to sprout right in the bowl for 3-4 hours.

Make the pate:

Throw all the ingredients in the food processor and process until well combined and the consistency of pate.  You might need to stop the processor and scrap down the sides a couple of times.

This makes quite a bit, although we have not had any trouble finishing it.  Keeps a week in the fridge.  If you are anxious about the quantity, either cut the recipe in half, or share some with a friend!

Sooo good.  We like this sandwich:

2 slices toasted bread, whole wheat sourdough is really good. We love Iggy’s!
sprouts (we are loving pea shoots right now), shredded red cabbage, grated carrot, sliced tomato, spinach leaves, thinly sliced cukes.
Hummus of your choice.  (we really love the Trader Joe’s Tuscan hummus on this sandwich)
Spread one slice of the toast generously with the pate and the other slice generously with the hummus.
Stack the veggies on one slice, cover with the other slice. Cut in half.

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5 Comments on “Sprouted Sunflower Seed Pate”

  1. Robin Says:

    First-hand testimonial — this stuff rocks. So tasty. Granted I have not had to make any myself yet…

  2. michelle Says:

    I have to say this is an awesome first recipe to share for your comeback! I make it every two weeks, on the off week I do baba ganoush. Not kidding when I say I eat it everyday for breakfast and snacking till dinner. This is the food that feeds my soul!!

  3. Craig Says:

    I know I may stray from veganism from time to time, but this stuff always brings me back with a smile on my face. It is the best tasting sandwich or salad topping I have ever had. No lie!

  4. […] Michelle!  They were delish!).  There’s smokey tempeh salad, creamy artichoke spread, sprouted sunflower seed pate.  What to eat?  How to […]

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