Cucumber Slices With Smoky Sunflower Seed Pâté Recipes

SUNFLOWER SEED PATE IN COLLARD WRAP

Sunflower Seed Pate in Collard Wrap image

A favorite of mine that was found during a healthy diet regime. Top with carrot, avocado, cucumber, sprouts, red pepper, etc., if desired.

Provided by Misty Shively-Young

Categories 100+ Everyday Cooking Recipes Vegan

Time 8h10m

Yield 2

Number Of Ingredients 10

Ingredients

⅔ cup raw sunflower seeds
water to cover
1 large celery rib
¼ cup extra-virgin olive oil
1 large lemon, zested and juiced
2 teaspoons dried thyme
1 large clove garlic, peeled
½ teaspoon ground black pepper
¼ teaspoon sea salt
1 collard green leaf, rib removed, or more to taste

Steps:

Place sunflower seeds in a bowl and add enough water to cover; soak for 8 hours. Drain.
Blend sunflower seeds, celery, olive oil, lemon zest, lemon juice, thyme, garlic, black pepper, and sea salt in a food processor or blender until pate is smooth. Spread pate onto collard green leaf.

Nutrition Facts : Calories 563.1 calories, Carbohydrate 19.6 g, Fat 53.1 g, Fiber 8.6 g, Protein 11.7 g, SaturatedFat 6.2 g, Sodium 260.2 mg, Sugar 1.9 g

CUCUMBER SLICES WITH SMOKY SUNFLOWER SEED PâTé

Cucumber Slices with Smoky Sunflower Seed pâté image

A fresh, healthy, make-ahead appetizer made with a creamy sunflower seed and fresh dill pâté. Garnish how you like depending on the season.

Provided by Kare for Kitchen Treaty

Number Of Ingredients 10

Ingredients

3 medium cucumbers (half the peel removed with a parer, sliced about 1/2-inch thick)
1 batch Smoky Sunflower Seed Pate (recipe below)
Fresh dill and borage flowers or halved cherry tomatoes for garnish
1 cup raw sunflower seeds (soaked for at least 4 hours)
1/3 cup water
1 medium clove garlic (minced)
3 tablespoons freshly squeezed lemon juice
1/8 to 1/4 teaspoon smoked paprika (to taste)
2 tablespoons minced fresh dill
1/2 teaspoon sea salt or kosher salt + more to taste

Steps:

Place sunflower seeds in a medium bowl or jar. Cover with 2 cups of water. Set aside and let soak for at least 4 hours, up to 24 hours.
Drain and rinse sunflower seeds. Add seeds to the pitcher of a high-speed blender or (preferred) a food processor fitted with the "S" blade. Add 1/3 cup water, garlic, lemon juice, 1/8 teaspoon smoked paprika, 2 tablespoons dill, and 1/2 teaspoon salt. Puree until smooth, 1-2 minutes. Taste and adjust seasonings if desired.
Set cucumber slices on a platter. Spoon pâté into a zipper bag. Snip the end off and squeeze pate onto the cucumber slices. For a more professional look, use a pastry bag affixed with your favorite tip.
Garnish each slice with fresh dill and borage or cherry tomatoes. Serve immediately.

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