Yield: 20 servings
|1½ cup||Sunflower seeds, ground|
|½ cup||Flour, Whole wheat|
|½ cup||Wheat germ or nutritional yeast|
|1 large||Carrot, grated|
|1 large||Potato, grated|
|1 large||Celery stalk|
|2 tablespoons||Lemon juice or vinegar|
|\N \N||Onion, fresh or fried|
|\N \N||Salt, pepper, basil|
|\N \N||Thyme, sage or other|
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.