Vege-pate

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.

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