Italian style Heirloom Tomato, Sunflower Pâté and Kale Stacks

Italian style Heirloom Tomato, Sunflower Pâté and Kale Stacks
 
Author:
Recipe Type: Appetizer
Cuisine: Raw Vegan
Serves: 6 stacks (Serves 3 as a main dish or 6 appetizers)
Ingredients
  • 2-3 Heirloom tomatoes (same size)

  • Sunflower Pâté
  • 2 cups sunflower seeds, soaked 4 hours, rinsed, and drained
  • ⅜ cup lemon juice
  • 1 teaspoon crushed garlic (about 2 cloves)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • ½ teaspoon Himalayan crystal salt
  • ½ teaspoon black pepper
  • ¼ teaspoon lemon zest
  • Pinch of white pepper

  • 5 cups, packed chiffonade of stemmed kale (20 ounces before removing stems)
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons agave nectar
  • ¼ teaspoon Himalayan crystal salt

  • ½ cup Basil Pesto Sauce or other dressing, for drizzle
Instructions
  1. Slice the Heirloom tomatoes approximately ⅜-inch thick. Choose 12 of the nicest slices of tomatoes and set them aside to drain.
  2. To make the Sunflower Pâté, put the soaked sunflower seeds in a food processor outfitted with the “S” blade or a Champion or Green Star juicer outfitted with the homogenizing plate and process to form a smooth paste.
  3. Put the pâté in a medium-size bowl and add the remaining ingredients. Mix well and set aside.
  4. Put the chiffonade of kale in a bowl with the lemon juice, olive oil, Dijon mustard, agave, and pinch of salt and massage vigorously. After massaging, the kale should have reduced to approximately 1½ cups.
  5. Place two large slices of tomato on a dinner plate (use only one slice if making an appetizer). Using ¼ cup of the Sunflower Pâté, form a patty the same size as the tomato slices and place one patty on top of each slice of tomato on the plate.
  6. Place ¼ cup of the massaged kale on top of the pâté patty on each tomato stack and press firmly into place. Top with the last slice of tomato.
  7. Pile more massaged kale on top of the tomato stack and drizzle with the Basil Pesto Sauce or other dressing.
Notes
Storage Suggestion:
Store pâté in a sealed glass container in the refrigerator for up to one week.

Variations:
Replace the sunflower seeds with pecans of other combinations of nuts and seeds.