| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Appetizers, Vegetarian | 6 | Servings |
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 |
| 1 | c | Potato, finely grated |
| 1 1/3 | c | Water |
| 1/4 | c | Sunflower oil |
| 2 | tb | Tamari |
| 3 | ts | Horseradish, prepared |
INSTRUCTIONS
DRY INGREDIENTS OTHER INGREDIENTS 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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