Raw Vegan Sausage Nut Pate

I made something today that tasted a LOT like hot Italian sausage!

I started formulating the recipe based on this one I found online. (Scroll down.) I changed it up a bit, though, and used it as a topping on zucchini ribbons instead of pizza, and didn't dehydrate because I don't have a dehydrator! It was fantastic straight out of the food processor.

1/2 c raw, soaked, dried walnuts
1/4 c sprouted sunflower seeds
1 clove garlic, chopped
1/2 tsp ground fennel seed
1 tsp sea salt
lots of freshly cracked black pepper
1 tsp ground dried sage
1/2 tsp dried thyme
1/2 tsp caraway seeds
1/2 - 1 tsp cayenne
1/2 a granny smith apple, chopped (peel ON! Don't peel away all the fiber and nutrients!)
2 stalks celery
big handful fresh parsley

Put nuts, seeds, and seasonings in food processor. Chop it all up. Add apple, celery, and parsley, and process until you have a lovely pate texture with some green showing.

Adjust seasonings until it tastes delicious!

For lunch today, I used a vegetable peeler to make zucchini ribbons, added some broccoli florets and some slices of oil-packed sun dried tomato then topped with dollops of this lovely sausage pate.

Then I had the rest of the apple for dessert!

I used the food processor again to make a cashew-sunflower seed cheez with a little bit of everything: bell and serrano pepper, lemon, garlic, sundried tomato, the last of the celery, some parsley, cilantro, and nooch. I put some of that over broccoli in a container to take with me for lunch tomorrow. Mmmm broccoli with cheez sauce! I may noolde-ify the last zucchini and bring the rest of the sausage pate too!