Yield: 20 servings
| Measure | Ingredient |
|---|---|
| 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 |
| 2 tablespoons | Oil |
| \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.