Sunflower Seed Cheese Spread with Jalapeño
This recipe is a variation on the basic recipe for Sunflower Seed Cheese Spread. By comparing them, you'll gain a sense of how you can vary fresh cuisine and also adapt it to the traditional palate of other cultures. You can add a little more dulse or diced vegetables such as red bell pepper.
INGREDIENTS | SERVES 4
- 2 cups sunflower seeds, soaked
- ¼ cup black sesame seeds (could be soaked if desired)
- ¾ cup pine nuts
- 1 tablespoon olive oil
- Water to achieve the desired consistency
- 1 tablespoon diced jalapeño pepper, seeds removed
- 1 tablespoon nama shoyu
- 2 teaspoons dulse sea vegetables (flakes)
Grind the sunflower seeds, sesame seeds, pine nuts, and olive oil in a food processor. Gradually add the water and process until smooth. The water will determine the consistency — you want the spread to resemble a thick cream cheese.
Place the jalapeño, nama shoyu, and dulse into the food processor and process until ingredients are mixed well and still chunky.
This spread is ready to eat immediately and does not require culturing.
Calories: 665 | Fat: 61 g | Protein: 20 g | Sodium: 248 mg | Fiber: 8 g