Tamari, maple syrup, sesame seeds … Is it a food nerd’s trend to use unusual ingredients in healthy cooking? We were recently criticized (by our friends, we must add) for some of the components of our recipes. Why do they have to be so sophisticated? They tell us. So we’ve decided to discuss it while we’re tasting today’s dish: a raw pate de campagne made entirely of vegetables.
Why can’t I use soy sauce from the super instead of tamari, which I’ve never heard of? Well, you certainly can, but it is not the same, neither the flavor nor the density, nor the amount of salt it contains … and let’s not talk about tamari’s nutritional characteristics, a naturally fermented sauce, not industrially mixed, loaded with enzymes and with remarkable digestive properties.
Obviously, we do encourage our readers to adapt the recipes to their liking and style. At the same time we try hard to make our recipes balanced and healthy. We would like to contribute to the evolution of Natural Cooking making it attractive and contemporary. A good example is this vegetable pate de campagne. We have focused on its flavor and texture to make it irresistible. And in this case we need, yes, a set of clean ingredients with culinary personality that, when combined, result in an outstanding dish.
This pate is very easy to make since it does not require cooking. We use a base of sunflower and sesame seeds for the texture and a symphony of ingredients (tamari, garlic, lemon, rosemary, among others) to adjust the flavor. The result is a dense pate, very tasty and with grainy texture. Rosemary and hazelnuts bring a scent of Mediterranean forest. The seeds base make it firm and strong, and our selection of ingredients, complexity. Frankly, it’s a feast of a pate. Enjoy it!
- 2 cups sunflower seeds
- 1 medium sized clove garlic
- 2 Tbs chopped ginger
- ¼ cup sesame seeds
- 3 Tbs raw tahini
- 3 Tbs Kome miso
- 2 Tbs tamari
- ¼ cup lemon juice
- 3 tablespoons nutritional yeast
- ¼ cup poppy seeds
- ¼ cup hazelnuts + 12 hazelnuts for garnish
- 1 sprig rosemary
- Soak sunflower seeds in 3 cups fresh water for 3-4 hours. Drain and rinse.
- Spread the rinsed seeds on a drying rack and allow to air-dry.
- In a food processor, finely chop the garlic and add the ginger.
- Add the sunflower seeds and sesame seeds and grind until as smooth as possible.
- Add tahini, miso, tamari and lemon juice and grind into a smooth paste.
- Add nutritional yeast and hazelnuts and grind again.
- Check consistency and leave chunks as desired.
- Place in a paté terrine or mold.
- Sprinkle poppy seeds and rosemary leaves on top and refrigerate to settle.
- Optional: garnish with hazelnuts previously roasted with rosemary and a few drops of olive oil on a low fire
It is essential to dry the seeds before processing. Otherwise a runny texture may be obtained.
Depending on the power of your food processor you will need to transfer the paste to a bowl and fine-mix with a hand mixer until the desired consistency is achieved.
See pictures for garnishing options. You can use just poppy seeds or add rosemary, hazelnuts or any other combination you prefer.