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Easy Sunflower Pate

Great for picnics, lunches or parties.

Yields:6 servings
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Recipe Cooking TimePreparation25 minutes
Cooking35 minutes
Ready In7 hours
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Ingredients

Dry ingredients
1 cup sunflower seeds ground
1/2 cup cornmeal
1/2 cup nutritional yeast
3 teaspoons parsley leaves
1 1/2 teaspoons basil
1 teaspoon thyme
3/4 teaspoon sea salt
1/2 teaspoon sage
1/4 teaspoon sea kelp
Other ingredients
1 cup potatoe finely grated
1 1/3 cups water
1/4 cup sunflower oil
2 tablespoons soy sauce, tamari
3 teaspoons horseradish prepared

Directions

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.

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jdwyer

Member Review

*****

Tofu Fajitas

Great for dinner parties with veggies and non veggies!

Reviewed by jdwyer