Sinéad's Sunflower Paté - Vegan xp

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Sinéad's Sunflower Paté - Vegan

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Ingredients (use vegan versions):

1 cup sunflower seeds -- finely ground

1/2 cup cornmeal -- Kamut®

1/2 cup nutritional yeast

3 teaspoon dried parsley flakes

1 1/2 teaspoon dried basil

1 1/2 teaspoons sea salt

1 1/2 teaspoons dried sage

1 teaspoon dried thyme

1 teaspoon crushed arame (seaweed)

1 1/3 cups water

1/4 cup sunflower or other natural oil

2 tablespoon tamari

3 teaspoon prepared horseradish -- (3 to 4)

1 cup finely grated potato -- rinsed well and squeezed well

 

 

 

 

 

Preheat oven to 375°.

Mix ingredients 1-7 in a bowl. Stir in 8-12, in order, mixing well.

Scoop mixture into a well oiled, glass pie plate (I use an enamel coated cast

iron casserole). Put in the oven and immediately turn heat down to 350°. Bake

35-45 minutes until well browned. The mix seems too wet to be able to cook in

the specified time, but DO NOT OVERCOOK or paté will be dry and crumbly once it

has set.

 

Let cool a couple hours then chill thoroughly to let set properly before

serving. Keeps 7 days in the fridge or can be frozen.

 

Serves: 6-8

Preparation time: 15 minutes; 45 minutes to bake

 

Source: Sinead for VegWeb Recipes

Formatted by Chupa Babi in MC: 02.06.06

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Per Serving (excluding unknown items): 286 Calories; 21g Fat (64.1% calories

from fat); 8g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

818mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 4 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 1037 0 0 0 0 26877 0 1451 1476 0 4600 0 0 0 0