For Asian Pate, start with a Basic Pate recipe like the one from my book The Raw Gourmet on Page 136

Basic Pate

3 Cups sunflower seeds, soaked 8-12 hours, sprouted (leave out on counter) 2-4 hours

1 cup lemon juice

2 tablespoons nama shoyu or similar liquid salt substitute 

1 clove chopped garlic

In a food processor, process the sunflower seeds, lemon juice, salty liquid and garlic until smooth . Store in a covered container for up to two weeks.Yields 6-7 cups.

Or you can begin with Sunny Pate, page 140 in my book (my favorite recipe in the book)

Sunflower Pate

3 cups sunflower seeds, soaked 8-12 hours. Sprouted for 2-4 hours
1 cup fresh squeezed lemon juice
1/2 cup chopped scallions
1/4-1/2 cup raw tahini
1/4 cup liquid amino's, or 2 tablespoons nama shoyu, or pinch of sea
salt with add'l water, or none at all
2-4 slices red onion, cut in chunks
4-6 tablespoons coarsely chopped parsley
2-3 medium cloves garlic, coarsley chopped
1/2 teaspoon cayenne pepper (or more to taste)

Soak sunflower seeds 8-12 hours, drain, allow to sprout for 3-4 hours (leave
out on counter) then thoroughly rinse and drain removing as many of the
thin inner husks that float to the top as possible. In a food processor,
process the sunflower seeds, lemon juice, scallions, tahini, liquid
amino's, onion, parsley, garlic and cayenne until the mixture is a
smooth paste.

When thoroughly blended taste and adjust the seasoning. The pate will
develop a stronger garlic taste in a few hours. Yields a large mixing
bowl of pate. (approximately 8 cups)

To make Asian Pate, take 3-4 cups of one of the pates above and add:

1/4 cup finely chopped mild onions

1/4 cup finely chopped minced parsley

1 red pepper, finely chopped

then add enough of Asian Dressing to the mix to moisten and bind the ingredients. Mix well. Mixture will thicken in the refrigerator. 

Asian Dressing 

(this recipe is on page 116 of my book, it is the family size recipe, doubled)

4 tablespoons raw tahini

10 tablespoons water, more or less

4 tablespoons nama shoyu or other liquid salty substitute

1/2 cup minced scallions

2 tablespoons flax seed oil

2 tablespoons sesame oil (toasted if you are not 100% raw for best flavor)

2 tablespoons honey (tastes best but use agave if you prefer, honey is not vegan)

2 tablespoons grated fresh ginger

 cloves garlic, pressed

1/2 teaspoon Chinese 5 Spice powder

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cumin

In a blender, blend all ingredients until fairly smooth. Add half of this dressing to the pate, then more as necessary for taste and texture, you can adjust texture with addtional pate as well. This will be a soft pate, like hummous or onion dip, use it to fill veggies, like half a pepper, or top off a salad with it. 

Other yummy items you can add to this pate to bring out the Asian flavor in it are: chopped cilantro, minced celery, chopped snow peas, finely minced carrot or red pepper, chopped leeks and or chopped shallots.