Living paté and burger recipes

Some recipes made during our meeting in Spain.

Paté last for life.
A recipe told by Julia.


– almond pulp (from making almondmilk)
– a lot of olive oil
– nutrition yeast flakes
– finely chopped onion
– salt
– oregano
– little bit of almond milk
– finely cut red bell pepper
– nutmeg
– lemon juice

Mix everything with a spoon. You need to get a not too wet or not too dry pate.
Great to eat with raw crackers, on slices of vegetables or used as a filling for vegetables like pepper, leafy greens.


A recipe told by Julia.


3 cups sunflower seeds
2 cups pumpkin seeds
1 cup lenseed/flaxseed
2 small carrots
1 leek
2 small onions
1 small courgette
2 garlic cloves
salt, red pepper powder, grated black pepper, curry powder (optional), nutrition yeast flakes

Grind all the seeds separately. Grate the carrots and finely chop the leek, the onions and the garlic. Grate the courgette also. Mix all the ingredients in a ball with a little water so they stick together. Form balls or burgers from it by hand and dehydrate them on 42 degrees for 3-4 hours, till they are a little crispy outside, but soft inside.

These dishes are going well with mix a wild edible greens from the garden!


This entry was posted in 2nd Meeting, Food Preparation, Hungarian Partner, Recipes on by .

About Agnes Repka

Agnes Repka is a raw living & vegan food expert with a passion for growing organic food and living a natural lifestyle. She has been sharing her experiences and visions in the last 3 years on her blog and on various lectures around Hungary. She is one half of the raw food catering team LifeKitchen ( Agnes studied catering and economy but her focus tuned more on the connection of food, health and sustainability.

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