----------------------DRY INGREDIENTS----------------------
1 c Sunflower seeds, ground
1/2 c Cornmeal
1/2 c Nutritional yeast
3 ts Parsley
1 1/2 ts Basil
1 ts Thyme
3/4 ts Sea salt
1/2 ts Sage
1/4 ts Sea kelp
---------------------OTHER INGREDIENTS---------------------
1 c Potato, finely grated
1 1/3 c Water
1/4 c Sunflower oil
2 tb Tamari
3 ts 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
