1/2 cup warm water
1/2 cup olive oil
1 onion, peeled and coarsely chopped
1/4 cup soy sauce or tamari
1 large potato, peeled and sliced
1 cup raw, shelled sunflower seeds
1/2 cup whole-wheat flour
1/2 cup nutritional yeast flakes
1 or 2 cloves garlic (or 1/4 tsp garlic powder)
1 1/2 tsp mixed dried herbs of sage, basil, oregano, or marjoram
|
|
Preheat oven to 350 degrees. Combine all ingredients in a food processor or blender until very
smooth. Pour into 2 greased 6"x3" loaf pans. Bake for 1 hour or until set. Cool thoroughly, and
carefully remove from pans after loosening edges with a knife. Wrap well in plastic. Can be stored
in refrigerator for up to 2 weeks or in freezer for up to 3 months.
Variations:
~Instead of dried herbs us 1 Tbs. chopped fresh herbs.
~Before baking, cover top of pate with coarsely ground black pepper and a sprinkling of dried
whole rosemary. Go easy on the rosemary or it will overpower the other flavors.
|
|
|
