Raw Cranberry and Maple Veggie Pâté

Ingredients

450 g (3 cups) shelled sunflower seeds

130 g (1 cup) walnuts

115 g (1 cup) grated carrots

1 bag (113 g/4 oz) Patience Fruit & Co Whole & Soft dried cranberries

30 ml (2 tbsp) apple cider vinegar

30 ml (2 tbsp) soy sauce

30 ml (2 tbsp) maple syrup

5 ml (1 tsp) nutritional yeast

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Preparation time 8h soaking + 15 min prep Portions 10 servings (1/2 cup per serving)
Sides

With the sun that rises earlier and sets later, the days are finally getting longer and sunrays fill us with a renewed energy. Here’s a veggie pâté recipe that tastes fresh and smooth, just like a beautiful spring day.

Ingredients

450 g (3 cups) shelled sunflower seeds

130 g (1 cup) walnuts

115 g (1 cup) grated carrots

1 bag (113 g/4 oz) Patience Fruit & Co Whole & Soft dried cranberries

30 ml (2 tbsp) apple cider vinegar

30 ml (2 tbsp) soy sauce

30 ml (2 tbsp) maple syrup

5 ml (1 tsp) nutritional yeast

Print

Steps

  1. Soak the sunflower seeds in water for 8 hours.

  2. Drain and rinse the sunflower seeds.

  3. In a food processor, combine all the ingredients and pulse to a coarse consistency. Scrape down the sides of the bowl as needed.

  4. Transfer the mixture to a 8- by 6-inch rectangular dish and firmly press it down. Slice and serve.

Thank you to our collaborator

Ma racine santé

Mara, currently completing her bachelor in nutrition, has always been passionate about healthy eating. For her, a healthy diet has to be composed of a diversity of ingredients, and has to be the source of a certain amount of enjoyment. Through her blog, Ma Racine Santé, she wishes to share her passion for cooking, photography, and for life.

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