I submitted some recipes to the Vegan Fusion World Recipe Contest, put on by the folks at the Blossoming Lotus in Kaua'i (and now Portland too I think).. and they published this one in their newsletter - I only found out when I got the newsletter in my inbox 
Fun! It was one of the first recipes I "made up" when I was getting really into raw pates last year. I'm sure it's loosely based on about six other pate recipes 
I bet lots of recipes from all the amazing un-cooks around here would be welcome in the ebook contest as well. Plus, you can win a trip for 2 to Kaua'i. It's not exclusively raw, but they have a large section of living foods in their book and on the menu. Here's a link...
Cilantro Pate
5 minutes prep / 6-12 hours soaking/ 2 cups yield
Ingredients
1 cup raw organic almonds - soaked 6-12 hours and rinsed 3 times
1 large bunch organic cilantro - roughly chopped
1 large lemon - juiced
1 Tbl white miso -or to taste
1 Tbl Nama Shoyu or Bragg's Liquid Aminos
1/4 tsp cayenne -or to taste
1/2 tsp fresh ground cumin
1 large garlic clove - optional
1/2 inch fresh ginger - peeled
Loving Preparation
Rinse the almonds well and pat dry. Process in a food processor for 10 seconds or so to roughly chop. Add cilantro, lemon juice, miso, nama shoyu, cayenne, cumin, garlic and ginger and process until thoroughly combined.
Taste and adjust seasonings for spice and saltiness. Store in an airtight glass jar in the fridge for up to 4 days.
Serving Suggestions
~spread on nori sheets and topped with sunflower sprouts pea shoots julienne vegetables like red bell pepper and carrots and snow peas. Avoid spreading pate directly on the nori sheets because it becomes soggy quickly. If the flavors are too strong try adding a few Tbl of raw tahini or finely ground dry almonds to the mixture.
Variations
~ lime juice can replace the lemon juice or combine the two
~ add powdered wasabi to taste
~ try using 1/2 bunch cilantro and 1/2 bunch Italian parsley
Cilantro Pate
Linear Mode
