Infinite Lila

Végé-pâté

Ingredients:
1 ¼ cups of sunflower seeds - soaked 8h
¼ cup of ground sesame seeds
1/3 cup of carrots - roughly cut
2 tablespoon of red onions - roughly cut
¼ cup of parsley - roughly chopped
1 1/2 tablespoons of apple cider vinegar
2 tablespoons of sunflower oil
1 tablespoon of lemon juice
1 tablespoon of ginger juice
1 tablespoon of yeast
1 small clove of garlic
1 teaspoon of ground coriander
1/2 teaspoon of sea salt

Method:
Rince well the soaked seeds before use. Mix all the ingredients into a food processor - except the ground sesame seeds and the yeast - until getting a creamy pâté.

Then add the sesame seed powder and the yeasts and mix again.

Mushroom-walnut pâté


Ingredients:
1 cup of sunflower seeds - soaked 8h
1 cup of walnuts - soaked 8h
1 cup of mushrooms
1/2 cup of fresh parsley - roughly chopped
1/2 cup of fresh coriander - roughly chopped
2 tablespoons of Nama Shoyu
1 small clove of garlic
2 tablespoons of apple cider vinegar
1 teaspoon of ground black pepper
1 teaspoon of balsamic vinegar

Method:
Rinse well the soaked seeds before use. Reduce the walnuts in powder using a food processor, add a bit of water if needed. Add the rest of the ingredients and mix until getting a creamy pâté.

This pâté can be used as stuffing for the Capuchons de Grenoble (recipe to be published soon), however, it is also delicious with crackers.