Ready for wrap assembly, DIY-style
Actually, I think it's leaps and bounds above the original - it's more textured, doesn't have that dryness that tuna has, and it doesn't use a cup of mayo or a generous dose of white vinegar at any point in time. Instead, sunflower seeds and almonds stand in for the tuna and mayo, contributing healthy fats and a pleasantly mellow flavor. These make a perfect template for all kinds of goodies and seasonings like lemon juice (completely superior to white vinegar in every way), kelp powder (adds a slight "fishy" flavor), and fresh herbs.
To balance out the heft of the nuts and seeds in this recipe, I added 1 cup of peeled and chopped zucchini, which hides in the background while adding moisture and bulk to the recipe, and a cup of shredded carrot, which give the pate a beautiful color and a gentle sweetness. Other than a few simple changes, this is a recipe I learned while I was at Living Light Culinary School, and I love it just as much now as I did then.
Raw Not-Tuna Pate
Makes 1 generous cup
1/2 cup almonds
1/2 cup sunflower seeds
1 cup peeled and chopped zucchini (please peel it, unless you want a green-tinged pate)
1 cup grated carrot
1/3 cup chopped parsley
1/4 cup minced red onion
3-4 tablespoons fresh lemon juice, to taste
1 tablespoon minced fresh dill (or 1 teaspoon dried)
1 teaspoon kelp powder (or crumble in a nori sheet)
1/2 teaspoon salt
1/4 teaspoon cayenne powder
2-4 tablespoons water, or as needed
1. In a food processor, process the almonds and sunflower seeds until broken into pieces, about 30 seconds. Add all of the other ingredients to the food processor except the water, and process until the mixture is combined and a little soft but still has texture, adding water as necessary. The texture of your pate, though, is completely to personal taste.
Eat in "wraps" with romaine leaves and veggies, on toast or sandwiches (raw or otherwise), rolled up in a nori sheet with julienned cucumber for yummy sushi bites, or use it as a hearty dip for veggies.
During the next four weeks of recording, I'll be relying on simple and affordable dishes like this, stuff that's easy to transport and eat on the go. Setup is tonight, and I'm a little nervous about the whole project but mostly just excited. Really, really excited. In addition to keeping my voice in tip-top shape, I've got some ideas to make this recording session really rewarding and meaningful, which you'll hear more about in the next blog post.
Take care, and happy eats!