Mock Tuna Pate’

2 cups                   raw sunflower seeds, soaked 4 hours, rinsed

1 cup                     raw pecans, soaked 4 hours, rinsed *

¼ cup                    minced onion (or 2 tsp. onion powder)

2 tbsp.                  minced fresh parsley (or 4 tsp. dry)

¼ cup                    fresh lemon juice

1 tsp.                     sea salt

¼ cup                    coconut aminos

In a bowl, place all ingredients, except the seeds and nuts.  Mix well.

In the food processor, process the sunflower seeds into a paste.  Add the pecans pulse until the pecans are the texture you like.  If you prefer the pecans to be a paste, add seeds and nuts at the same time.

Scrape the seed and nut mixture into the bowl with the wet ingredients and mix well.

Store the Mock Tuna in a sealed glass container, in the refrigerator.  Good for 5 days.

The Mock Tuna is very versatile:

~ Make a salad and place the Mock Tuna on top.

~ Use Bibb lettuce, place the Mock Tuna on a leaf, and roll like a burrito.

~ Hollow out zucchini and fill the boat with the Mock Tuna.

~ Use as a dip with your favorite crackers or veggies.

~ If you like a crunch, finally chop ½ cup of celery and mix in.

*I have used walnut and almonds.  All the nuts give it a different taste.