Raw Mock Salmon Pate with Boston Bibb Lettuce

Please don’t be turned off by the name mock salmon! I can tell you the only resemblance it has to salmon is the pretty pink color the pate ends up being. This pate is a really delicious and filling meal plus it is really simple to make. You can serve this on it’s own, with lettuce like I did, with crackers, crudite or chips. You can also use this as a filling in a nori roll or a sandwich. It is really good!

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Mock Salmon Pate

Recipe from Alissa Cohen’s Book, Living on Live Foods 

  •  2 cups raw walnuts
  • 2 stalks celery
  • 1 large red sweet pepper
  • 1-2  large scallions
  • 1/2 – 1 teaspoon sea salt

Combine all ingredients in a food processor and blend until smooth.

Chopped “Liver” Spread

If you are celebrating Passover I hope it is a great and liberating time for you! Here is a delicious recipe that my whole family loves to munch on during Passover and any time really. Great with matzoh during Passover or crackers the rest of the year.

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Chopped “Liver” Spread

Source: No Cholesterol Passover Recipes by Debra Wasserman and Charles Stahler provided by Vegetarian Resource Group (VRG.org).

  • 3 Tbsp. oil
  • 1/2 lb. mushrooms, chopped
  • 1 small onion, chopped
  • 1 cup chopped walnuts
  • Pepper and salt, to taste
  • 1 Tbsp. water

Sauté the mushrooms and onion for 8 minutes. Pour into blender or food processor, adding walnuts, seasonings, and water. Blend until smooth. Serve on matzo as a spread. Makes 1 cup

I would recommend using a food processor so it is still a little chunky and not too smooth. If you do over blend, no worries, it is still super good!

Nori Rolls with Ginger Sunflower Pate

I love these rolls! The are super yummy plus something great to eat on the run.

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Nori Rolls with Ginger Sunflower Pate

from thesunnyrawkitchen.blogspot.com

Ginger Sunflower Pate

  • 1 cup sunflower seeds, soaked overnight
  • 1 garlic clove
  • 1 tbs lemon juice
  • 1″ piece fresh ginger, grated
  • 1/8 tsp grated horseradish
  • Salt or tamari, to taste

Blend until smooth in food processor.

‘Rice’

Adapted from Cafe Gratitude’s I Am Grateful

  • 2 cups parsnip, roughly chopped
  • 1 med. garlic clove
  • 3 tbs pine nuts
  • 1/2 tsp salt

Process parsnip and garlic in food processor until rice-like consistency. Add pine nuts and salt and process some more.

Toppings

Red or yellow peppers, julienned Carrots, julienned Cucumber, julienned Thinly sliced avocado A few sunflower or radish sprouts

Assembly

Place 1 or 2 tablespoons of ‘rice’ mixture on the nori sheet and spread evenly across the bottom third of the sheet leaving 1 inch of space exposed at the bottom. On top of the rice, spread a little Ginger Sunflower Pate, roughly the size of a cigar. Top with red bell pepper, carrot, cucumber and avocado slices. Finish off with a few radish or sunflower sprouts. Fold the bottom of the sheet up and over the filling, and roll the nori tightly using a bamboo mat or your fingers. Wet the top part of the nori sheet with a little water so as to seal the sushi.

If you are cutting…Let the roll sit for about 5 minutes before cutting. Using a sharp knife, cut the nori roll into 5 or 6 equal parts. Use a gentle see-saw motion to make it a perfect smooth cut. Arrange on a plate. If desired, serve with Nama Shoyu, tamari or this dipping sauce in a small bowl.

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