Vege-pate
20 servings
Ingredients
| Quantity | 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 |
| Onion, fresh or fried | ||
| Salt, pepper, basil | ||
| Thyme, sage or other | ||
Directions
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.