30 December 2008

Sunflower Seed Pate


1 1/2 cups sunflower seeds (best soaked overnight, but not necessary)

3/4 cups whole wheat or whole spelt flour

3/4 cups nutritional yeast (yellow flakes)

1 Tbs. italian basil

1/2 Tbs. greek oregano

1 tsp. sage powder

2 tsp. sea salt - I never add the salt because this already has tamari in it, which is salty anyway

1/2 cup water

1/4 cup tamari

1 medium onion, coarsely chopped

3 whole cloves garlic

2 medium size potatoes grated (skin & all) - I often use one large sweet potato

1/2 cup olive oil

juice of 1/2 lemon

Time: 1/2 hr. prep & mixing, + 1hr. baking.

Size of pan: 8"x 10" x 2"

1) Grind Sunflower seeds in food processor with 1/4 cup water until it becomes a thick, smooth paste (not dry)(Use a bit more water if needed).

2) Add flour, nutritional yeast, basil, oregano, sage and fine grey sea salt. Mix well.

3) Set aside in a stainless steel bowl.

4) In blender, puree onions, garlic and tamari, adding small amounts of water as necessary to make a smooth paste. Add to mixture.

5) Add potatoes, olive oil and lemon juice. Mix well.

6) Pour into well oiled pan and bake at 350 degrees for 45-55 min.until top is golden brown.

7) Allow to cool, then cut and refrigerate.

8) Cut 4 x 4 to make 16 pieces.

* This pate freezes well, just pre-wrap separate chunks with wax paper for ease of removal.

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