| 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
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”