View our delicious curried almond pate pictured above!!
I have always been a fan of dips. The-creamier-the-better, in my opinion. If I’m not using as a dip then I love a flavorful accompaniment to my salads. I am lactose-intolerant so dairy dips or creamy sauces serve no purpose in my life. Anyway, the entire program is vegan so dairy free is kind of a no brainer when part of a plant based diet!
I truly love this recipe because I am a HUGE fan of curry. So, give our curried almond pâté recipe a try. It’s boasting with health benefits while giving that mainstream, slightly ethic, rich and creamy flavor. Go ahead. Make it! And enjoy!
What you’ll need~
Filtered water, a food processor
I’ve mentioned in other recipes on our site that the almonds grown in the US and coming out of CA are required to be steam pasteurized for 22 seconds up to 220 degree F. All almonds, due to salmonella contamination at one time, must now face this USDA mandated cleansing. Raw almonds are available, they’re just a little trickier to find. My local store carries flash pasteurized up to 118 degrees F making them still technically raw. If you’re seeking a technically true raw almond to soak and sprout then try this online vendor: Nuts.com.
Ingredients
1 cup almonds soaked 12 hours in filtered water (if purchasing raw almonds, then soak 12 hours and sprout 12 hours)
½ cup raw sunflower seeds soaked in filtered water 2 hours, rinse, then let sit in colander covered with cheese cloth for another 10 hours rinsing twice (ideally you’d rinse and let sprout for 2 days post soaking but do whatever works with your schedule and patience)
¼ cup raw sesame tahini
¼ cup freshly squeezed lemon juice
2 celery ribs chopped
2 tbsp. scallion bottoms (white and light green parts only)
¼ cup roughly chopped cilantro
¼ cup water to thin the pâté as necessary
1 garlic clove minced
1 tbsp. Madras or good quality curry
¼ tsp. salt (anything other than processed iodized)
Method:
- As directed above soak the sunflower seeds for 2 hours (then sprout for 10 hours more by rinsing in the morning and evening)
- Soak the almonds for 12 hours. If raw sprout for another 12. Pair your soaking and sprouting time to coincide with the sunflower seeds.
- Take all ingredients above and chop accordingly.
- Add to the food processor and process nuts and all other ingredients, including curry and salt, until a smooth, cream-like consistency.
May be stored for up to seven days in the refrigerator. Serve with gluten-free crackers or veggie sticks! Makes for a great snack idea!
Recipe brought to you by Laura Bushey, MAT, Certified Health Educator and Personal Holistic Chef. For more about Laura click here.
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