Easy Sunflower Pate Recipe
1 cup sunflower seeds, ground
1/2 cup cornmeal
1/2 cup nutritional yeast
3 tsp parsley
1 1/2 tsp basil
1 tsp thyme
3/4 tsp sea salt
1/2 tsp sage
1/4 tsp sea kelp
1 cup potato, finely grated
1 1/3 cup water
1/4 cup sunflower oil
2 tbsp tamari
3 tsp horseradish, prepared
Mix the dry ingredients together in a bowl. Grate the potato and
rinse it thoroughly to remove excess starch. Squeeze and drain it
after rinsing. Add the remaining ingredients in the order given,
stirring in the potato last. Mix well.
Preheat the oven to 375F. Generously oil a 9" glass pie plate and
scoop in the pate mixture. put in the oven and immediately turn the
heat down to 350f. Bake 35-45 minutes until well browned. Let the
pate cool 1-2 hours and then chill it thoroughly before serving to
set it completely. It may be reheated later if desired. It is tasted
when served at room temperature.
Enjoy the pate as an appetizer, snack or protein main dish. May be
served on crackers or bread. Great for picnics, lunches or parties.
Keeps 7 days refrigerated or may be frozen into pie wedges.
Jeanne Marie Martin, "Vegan Delights: Gourmet Vegetarian Specialities"
Posted by Anne MacLellan
to Vegetarian Recipes
Food Tips of the Week
In deciding on a meal plan, it is important to attempt to moderate your consumption of fats, refined carbohydrate and salt.
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Easy Sunflower Pate Recipe Index
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