Vege-pate
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Appetizers | 20 | Servings | |
INGREDIENTS
| 1 1/2 | c | Sunflower seeds, ground |
| 1/2 | c | Flour, Whole wheat |
| 1/2 | c | Wheat germ or nutritional |
| yeast | ||
| 1 | Carrot, grated | |
| 1 | Potato, grated | |
| 1 | Celery stalk | |
| 2 | T | Lemon juice or vinegar |
| 2 | T | Oil |
| Onion, fresh or fried | ||
| Salt, pepper basil | ||
| Thyme, sage or other |
INSTRUCTIONS
Mix it right in a 9 by 9 pan or use a food processor. Bake at 350F for about 1 hour or until brown around the edges and firm and dry on top. Hand grating the vegetables makes a very course pate. Using the food processor makes a very smooth one. Frying the onions gives the pate a very different flavour. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 104
Calories From Fat: 61
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: 52mg
Potassium: 144.6mg
Carbohydrates: 8.2g
Fiber: 1.4g
Sugar: <1g
Protein: 2.8g