Yield: 1 Servings
Measure | Ingredient |
---|---|
1 can | Garbanzos, drained,; rinsed |
½ cup | Whole wheat flour; (plus 1 t |
½ cup | Nutritional yeast |
2 tablespoons | Lemon juice |
1 \N | Raw potato; grated |
4 \N | Green onion; thinly sliced |
1 \N | Celery; grated |
1 \N | Carrot; grated |
1½ cup | Warm water |
1 each | Thyme, basil, sage, salt & p |
Recipe by: Kay Hinga <HINGA@...> Mix all ingredients together. Pour into a 9" square pan - It looks a bit soupy but don't worry. Bake at 350 degree F. for one hour (+15-20 minutes) until golden brown. The top will be firm, but inside will still be liquidy ~ this is OK, as it cools to a pate-like consistency. Refrigerate and serve cold. Use this on crackers, or as a spread for sandwiches. Hope you like it. It also seems that we could get some interesting flavor variations by playing with the spices.