Makes 12 to 14 sticks
For the Fishless Pâté
- 1 cup Brazil nuts, ground
- 1/2 cup sunflower seeds, ground
- 1/4 cup sesame seeds, ground
- 2 tablespoons lemon juice
- 1 medium carrot, roughly chopped (about 2 cup)
- 1 small beet, roughly chopped (about 2 cup)
- 1/2 medium onion, chopped (about 4 cup)
- 1 one-inch piece fresh peeled ginger
- 2 tablespoons dulse flakes
- 2 medium cloves garlic
- 3/4 cup chopped fresh dill
For the Coating
- 1/2 cup sunflower seeds, ground
- 1/4 cup sesame seeds, ground
- 1/4 cup flaxseeds, ground
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon sea salt
For the Rawtar Sauce
- 1 medium lemon, peeled and quartered
- 3/4 cup cold-pressed olive oil
- 1/4 cup miso paste
- 1 1/2 cups soaked cashews (soaked 2 hours, drained, and rinsed)
- 1/4 medium yellow onion, minced (about 8 cup)
- 1 tablespoon minced fresh dill
1. To make the Fishless Pâté: Put the ground Brazil nuts, sunflower seeds, and sesame seeds in a large bowl. Put the remaining pâté ingredients in a food processor and process until smooth. Remove to the bowl with the Brazil nuts and sunflower and sesame seeds. Mix well by hand.
2. To make the coating: Put all the ingredients in a medium bowl and mix to combine.
3. Form the pâté into 3-inch-long fish-stick shapes, and roll them in the coating mixture to give them a breaded look.
4. Arrange the sticks on a dehydrator tray, put the tray into the dehydrator, and dehydrate for 8 to 12 hours or until the sticks are crispy on the outside and moist and yummy on the inside.
5. To make the Rawtar Sauce: Put the lemon, olive oil, and miso paste in a blender and blend well. Slowly add the cashews while blending, occasionally stopping to move the mixture with a spatula. Blend until smooth and creamy. Remove to a large bowl. Add the minced onions and dill. Mix to combine, chill for 1 hour, and serve.
