Tomato Stack with Not Tuna Pate

Here a easy tomato stack with a not tuna pate. Slice your tomatoes and spread your pate on each slice. I used carrot in the spiralizer. Can garnish with thinly sliced or micro diced onion, red bell pepper, sprouts, and many other favorite vegetables. Really easy to make and they look so nice. It was gone in minutes!

Not Tuna Salad    recipe by Cherie Soria   Yield: 1 1/2 cups/340 mL (6 servings) Fresh and full of the flavor of the sea, this salad can be enjoyed with  crackers or Crudités or spread inside a nori roll. Other popular ways  to serve it are as the central attraction on a composed salad or stuffed  into a ripe, juicy tomato, red bell pepper, or hollowed cucumber. Alternatively, roll it in romaine lettuce or collard leaves, or other wraps, or spread it between  slices of Sprouted Grain Bread (see Raw Food Revolution Diet for recipe) with  tomatoes, raw vegan mayonnaise, and lettuce. Any way you can imagine eating  tuna salad, you can enjoy Not Tuna Salad.   http://www.rawfoodchef.com/newsletter/2011/march.html#recipe1 Nutrition Note   This dish provides an impressive 13 grams of protein and 6 grams of fiber per  serving. It also packs over 35% of the RDA for biotin, riboflavin, thiamin, and  vitamins E and K. 1 1/2 cups (370 mL) almonds, soaked for 24 hours, rinsed, and drained 1 cup (250 mL) sunflower seeds, soaked for 4-6 hours, rinsed, and drained 1/2 cup (120 mL) purified water, as needed 1/2 cup (120 mL) minced celery 1/2 cup (120 mL) minced red onion 1/2 cup (120 mL) minced fresh parsley 1/3 cup (80 mL) freshly squeezed lemon juice 1 tablespoon (15 mL) kelp powder 1 1/2 teaspoons (7 mL) fresh dill weed, or 1 teaspoon (5 mL) dried 1/2 teaspoon (2 mL) salt 1.  Process the almonds and the sunflower seeds through a Champion or Green  Life Juicer fitted with the homogenizing plate. If necessary, use very a small  amount of the water, alternating it with the nuts and seeds, to facilitate processing. Alternatively, process the almonds and sunflower seeds in a food processor fitted with the S blade, although the texture will not be as fine.  2.  Transfer the mixture to a large bowl and stir in the remaining ingredients. 3.  Stored in an airtight container in the refrigerator, Not Tuna Salad will keep  for up to one week. Variations: Not Salmon Salad: Add 1/2 cup (120 mL) carrot pulp (from making carrot juice) for color, and season the mixture with fresh or dried dill weed to taste. Not Tuna Crackers: Put 3/4 cup (185 mL) Not Tuna Salad on top of a nori sheet, and evenly spread a thin (1/8-inch/3-mm) layer right to the edges. Place another nori sheet on top, press it into place, and slice evenly into 12 squares. Dehydrate at 105 degrees F/40 degrees C for about 24 hours, or until crisp.