I got the inspiration for this recipe from aigroc on the VegWeb site. Tweaked it a bit and YUM!
1/2 cup raw sunflower seeds, soaked 3 hours and drained
1/2 cup raw cashews, soaked 3 hours and drained
1/4 cup raw ground pecans
2" piece cucumber
1 tablespoon chopped onion
1/2 celery stick
1 teaspoon dill
1/4 teaspoon curry powder
1/2 lemon, juiced
1T Nutritional Yeast
Ground black pepper, to taste
1/2 carrot (optional, I use this though)
1) In the bowl of a food processor fitted with a metal blade, pulse together all of the ingredients. It should be a finer texture than regular tofu chicken salad. That helps it to stick together.
This is delish! Add to your fav raw bread! Keep in fridge for a week.
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