Seaweed Rolls with Sunflower Seed Pate

 by Gena at http://www.choosingraw.com/

Gingery Sunflower Seed Pate (Raw, vegan, gluten free)
Yields about 1 1/2 cups
* 1 1/4 cup raw sunflower seeds, soaked for at least 1 hr
* Juice of 1 lemon
* 2 tbsp tahini
* 1 1/2 tbsp Bragg’s liquid aminos
* 1 tiny garlic clove, minced (optional)
* 1/4 tsp powdered ginger (more if you like the taste)
* Black pepper to taste
* Water
* Handful chopped scallions (optional)
* Place all ingredients in a food processor and run motor till it’s relatively smooth.
* With motor running, drizzle in enough water for the pate to be thick, but easy to spread (careful not to add too much!).

To assemble rolls:

* Cut a sheet of seaweed in half. Spread each half with two generous dollops of pate.
* Using a knife or spatula spread the pate in a thin, even layer over the seaweed.
* Beginning at the shorter end of the sheet, roll the seaweed carefully up to make a single rolls.
* Keep working with all of the seaweed until you’ve got about 8 or 10 rolls.
* Cut in halves and serve.