Soak almonds in water for at least 8 hours and sunflower seeds for 6 hours.
Drain almonds and sunflower seeds. Grate carrot and celery in a food processor. Add the onion, parsley, lemon juice, olive oil, and seasonings and process until desired consistency. Remove the mixture from the food processor bowl and form it into a loaf. Using a loaf pan makes this easier. Cover the loaf with plastic wrap and let rest for at least 1 hour so that the flavors to mingle.
Serve on a bed of leaf lettuce, sprinkled with scallions and accompanied by the vegetable slices, if using.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Rhonda Price