Seaweed Rolls with Sunflower Seed Pate by Gena at choosingraw.com

Gingery Sunflower Seed Pate (Raw, vegan, gluten free)

Yields about 1 1/2 cups

• 1 1/4 cup raw sunflower seeds, soaked for at least 1 hr
• Juice of 1 lemon
• 2 tbsp tahini
• 1 1/2 tbsp Bragg’s liquid aminos
• 1 tiny garlic clove, minced (optional)
• 1/4 tsp powdered ginger (more if you like the taste)
• Black pepper to taste
• Water
• Handful chopped scallions (optional)

1. Place all ingredients in a food processor and run motor till it’s relatively smooth.
2. With motor running, drizzle in enough water for the pate to be thick, but easy to spread (careful not to add too much!).

To assemble rolls:

1. Cut a sheet of seaweed in half. Spread each half with two generous dollops of pate.
2. Using a knife or spatula spread the pate in a thin, even layer over the seaweed.
3. Beginning at the shorter end of the sheet, roll the seaweed carefully up to make a single rolls.
4. Keep working with all of the seaweed until you’ve got about 8 or 10 rolls.
5. Cut in halves and serve.

Recipe found on thechoosingraw blog