Garden Pate.


Hey all!

Terrific responses to my post on labels. I’m glad we were able to discuss the good, the bad, and the ugly.

I’m here to share a quick, tasty recipe that I whipped up over the weekend. It was inspired by a Nomi Shannon recipe. For those of you who don’t know her work, Nomi Shannon is a raw foods chef, cookbook writer, and educator (she was the winner of last year’s Best of Raw winner in the vegan educator category). Her recipes are simple, clean, easy, and healthy, and they can be found in her excellent cookbook, The Raw Gourmet.


This is a new addition to my cookbook collection, and I couldn’t be enjoying it more! Ms. Shannon, like me, creates recipes don’t require a great deal of planning, soaking, sprouting, or dehydrating. She emphasizes eating a majority of vegetable foods (rather than nuts or desserts), and she creates the tastiest of meals with super-simple flavors and ingredients. I’ve already made such winners as Cabbage Roll-Ups, Tip Top Turnip Salad, Orange Tahini Dressing, Indonesian Yum-Yum Dressing, and Spinach Mousse. This weekend, I decided to put my own spin of her Vegetable Pate (Garden Pate, in my own language). Describing this pate, Shannon says, “Pates are often comprised of a high percentage of nuts. They can be difficult to digest and high in fat, so many people avoid them. This savory and attractive pate contains only one cup of sunflower seeds. It’s density comes from ground flax seeds and dehydrated vegetables which absorb moisture and add flavor.”

Amen! Many nut pate recipes are excessively heavy or dense, and while there is a time and a place for rich food, it’s always nice to have some alternatives. Shannon’s recipe calls for olives and an entire head of cauliflower, neither of which I had on hand. I also chose to omit the scallions and onion (of course!), and to use slightly less vegetable add-ins than the original recipe called for, but I added a cup of green juice pulp (kale, cucumber, celery). My ultimate creation, then, was fairly different from Shannon’s own, but it preserved her original idea and flavorings. Here’s the simple and tasty recipe:

Garden Pate (yields 2 cups, at least)

1 cup sunflower seeds, soaked at least 2 hrs and drained
1/4 cup ground flax seeds
2-3 tbsp Bragg’s liquid aminos
1 1/2 tbsp flax oil
1 tsp ground cumin
1/2 tsp curry powder
1/2 tsp ground coriander
1/2 cup chopped parsley
1 cup vegetable juice pulp
1 small red pepper, cut into small cubes and dehydrated for 2-3 hrs (raw is fine, too)
1/2 zucchini, shredded and dehydrated for 2-3 hrs (raw is fine, too)
1 carrot, shredded and dehydrated for 2-3 hrs (raw is fine, too)
4 tbsp chopped parsley

Blend the sunflower seeds, flax, Bragg’s, flax oil, cumin, curry, and coriander in your food processor, adding watter in a drizzle until the mixture is completely smooth and creamy.

Add the vegetables, parsley, and pulp and give it all a few good pulpses, till the veggies are incorporated but not blended. Stop, transfer the mix to a bowl, and then mix in the parsley with your hands.

The result? Fresh, tasty, herb-y goodness:


This makes a terrific salad topper, wrap-stuffer, or, as pictured here, dip for crudites.


Hope you all give this one a try, and check out more of Nomi Shannon’s work (there are some free recipes up on her website!).

In the meantime, don’t forget that the free teleclass for those who are still considering joining the Choosing Raw + Spark! Wellness January 2010 Cleanse is tomorrow night at 8 p.m. EST! Whether you’ve already signed up and have questions about the cleanse, or you’re considering signing up but want to clear up some questions first, please join us!

To call in, dial +1 (712) 432-0111. When prompted, enter your “Participant Access Code” 403732, followed by the # key. And you’re in. I look forward to hearing from you all!


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Categories: Uncategorized
Dietary Preferences: Raw

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  2. I got a juicer last week, and since I had all this pulp around I finally got to make this! It is every bit as yummy as it sounded!

  3. It seems everyone here has a juicer except me. Do you have any tips about how to make this without juice pulp (and not make it too wet?). It looks delicious.

  4. Looks great! and check out those carrots–looks like quality!

  5. Looks delicious. I definitely prefer raw recipes that rely more on fresh veggies than nuts, oils and other heavy/high fat foods.

  6. That looks delicious! And the picture on the cover of the cookbook is just beautiful!

  7. That looks scrumptious (I love that word). I’ve been trying to increase my veggies lately, so this would be great right now.

    Congrats on your feature in VegNews. I didn’t catch it this time, as I didn’t renew my subscription this year. Nothing personal; I’m just on unpaid maternity leave at the moment, and some things needed to be sacrificed.

  8. The Raw Gourmet was my first raw recipe book and is what really got me started. I love her recipes and I should pull it back out and give it a fresh browse!

    Thanks for the reminder and your pate looks delish!

  9. Oh my… I’m so hungry right now and that picture is making me drool. Yum!

  10. Hey Gena thanks for the kind words about The Raw Gourmet…the rest of its title is: Simple Recipes for Living Well. And sometimes I think, that’s what it should be called! At BOR the other night (Best of Raw 2009) up in L.A. I got into a conversation with a fellow and when I told him my book is called The Raw Gourmet he kind of RECOILED in horror and said, “oh I don’t want anything to do with GOURMET food prep.”. Yeah. Well when I wrote The Raw Gourmet some years back it was practically the first of it’s kind (full color photos, lotsa recipes and info…tastier than the older style raw food books like Walker and Wigmore) so the title Raw Gourmet fit. NOW with 18 zillion raw books, blogs, sites, teachers, people…it’s SIMPLICITY is sometimes somehow overlooked because of that word: thank you for looking at it with fresh and honest eyes and telling it like it is…it’s simple!
    And I have to chuckle..I haven’t made that recipe since I developed it for the book, I use Sunny Pate on the next page (page 140) over and over and over because I really love it and it lasts sooo long in the refrigerator…I feel inspired to make Vegetable Pate now…and one more thing..I can tell you are a great ‘cook’ because you adapt as you go. After all a recipe is merely a suggestion…and I can see the power of a recipe suggestion brings out the best in you!!!

  11. I CAN’T WAIT TO TRY THIS. Do you think I could replace the pulp with finely chopped broccoli?

  12. Sounds and looks good. Looking forward to tonights informational teleconf.

  13. Yum! I love raw pates (even the fatty, nutty ones!), but I like the idea a lighter version. Plus, now that I’m green juicing daily on this cleanse, I’d like to save my pulp for something.

  14. This would be a great spring/summer pate. Oh but I’ll have to try it before then…:)

  15. Nice! I like that you used your juice pulp. I’m always trying to come up with new ways to incorporate it into my food :).

  16. It’s great when you do little cookbook reviews because I always want to buy EVERY cookbook but force myself to be selective, so it’s great to have recommendations from trustworthy sources. And I’ve been looking for a nice, simple Raw one. I agree with you about how patés are mostly nut-heavy and dense. I like this version, and I love that it uses juice pulp!

  17. TASTY! I like the sound of Nomi Shannon. And your pate seems to preserve what we (the royal we) like best about pates, but without the brick-in-the-belly element. 🙂

  18. I love that cookbook! I’m always playing around with raw pate recipes, as they seem to me one of the easiest and tastiest raw foods. I love that you have juice pulp in here–so great to be able to use it in something else!

  19. it looks delicious! wow! nomi’s book was one of the first raw books i purchased. but back then i wasn’t ready to make a serious commitment. thanks for reminding me about nomi.

    what can you do if you don’t have the veggie pulp? do you think i could just add some chopped broccoli instead?

  20. This looks so good Gena. I love your site, your recipes are so accessible and delicious! I actually did my first ever all raw day yesterday, and it was a lot of fun. I can see myself continuing to eat more raw! Thanks for being such a great resource!

  21. For the massaged kale salad, do I have to use olive oil or could I just use avocado to massage the greens? Thanks.

    • You can use either, Kim. I usually choose one or the other, but using a small amount of oil in addition to the avocado is probably fine.

  22. That was one of the first raw cookbooks I bought! I love it! 🙂 Great recipe! YUM!

  23. This looks very yummy Gena. I would like to wrap big lettuce leafs with this or maybe even shove it in a pita too!

  24. Mmm, sounds delicious! I was just thinking about making a nut pate and I think I’ve found the winner!

  25. I love Nonni!!!! I get her newsletters and ADORE Them and her! Gread lookin’ garden pate too, yum!

  26. Oh my gosh that looks so delicious I wish it wasn’t so late or I’d go make some! HAHA.

  27. Hmmm, this one will have to wait until I have a pimped out raw kitchen, but excellent recipe adaptation. You are so right about the heaviness in many raw pates.

  28. This looks heavenly. And totally resourceful – I always hated throwing away (or composting) juice pulp.

    Left you an award on my blog!

  29. That looks really good!

    I’ve taken the plunge, Gena! You created the first spark for me a couple months ago and today is Day 5 of eating mostly raw. I made Jennifer Cornbleet’s Not Tuna paté the other day and a second, triple, batch yesterday. Yum!! I’ll definitely be trying this one too.

    • Wow! That is amaaazing, Peggy! Take it slowly, and don’t eliminate all cooked food at once. Good luck and have fun!

  30. I’m drooling over it!

    I’ve had The Raw Cournet for many years and used it even though I still ate plenty of cooked food. It’s a good book.

  31. Nomnomnom. That sounded kinda strange until I saw the picture and read the ingredients. Pass the lettuce leaves, please.

  32. Yum, filling lettuce leaves with that pate would be amazing! Thanks for sharing.

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