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Meat-free Dulse, sunflower seed and walnut pâté

July 21, 2018     Views 377     Grabbed 1     Grab    

Meat-free Dulse, sunflower seed and walnut pâté


1 cup walnuts
1½ cups cup raw sunflower seeds
1 tsp. red wine vinegar
⅓ cup red onion
⅓ cup whole leaf dulse (seaweed)
⅓ cup celery, minced
½ cup fresh parsley, chopped
⅓ cup lemon juice
3 tbsp. freshly chopped dill, or 2 tbsp. dried dill
salt and pepper to taste


Soak the walnuts and sunflower seeds together in warm water for at least 30 minutes.

Dice the red onion into very small pieces, about ¼-inch wide, and place in a small bowl.

Pour the red wine vinegar over the onions and set aside.

To prepare the dulse, quickly warm it in a cast-iron pan for about one minute, making sure to not let it burn.

Remove from the heat, let it cool and crush it into flakes.

Dice the celery to the same size as the onion and roughly chop the parsley and dill.

Mix those three ingredients together with the onions, lemon juice and dulse flakes in a medium-sized bowl.

Drain and rinse the walnuts and sunflower seeds.

Using a food processor or high-powered blender, blend the walnuts and sunflower seeds together until the oil starts to show on the bowl and the mixture's consistency is like nut butter. This should take about two or three minutes. If the mixture is too dry, add a bit of water and mix again.

Combine the walnut-and-sunflower-seed mixture with the rest of the ingredients and season with salt and pepper to taste.

Enjoy immediately in lettuce wraps or tortillas, on crackers, in sandwiches or as part of a salad with vegetables and a dressing of your choice.

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