Sunflower Pate - Vegan

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* Exported from MasterCook *

 

Sunflower Pate - Vegan

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 cup finely ground sunflower seeds

1/2 cup cornmeal

1/2 cup engevita yeast (or other nutritional not

brewers yeast

3 tsp dried parsley

1 1/2 tsp dried basil

1 tsp dried thyme

1 tsp sea salt

1/2 tsp dried sage

1/4 tsp sea kelp*

1 cup finely grated potato

1 1/3 cups water

1/4 cup extra virgin olive oil

2 tbsp soy sauce

1 tbsp prepared horseradish or dijon mustard

 

Mix dry ingredients together in a bowl. Grate the potato and rinse it

thoroughly in a fine sieve to remove all the starch (As you are

rinsing, some foam will appear -- the foam is the starch. Continue

rinsing until no foam remains.) Squeeze and drain the grated, rinsed

potato until it is very dry. Add the remaining ingredients in the

order given, stirring in the potato last. (If you want to make this a

layer in lasagna, DO NOT BAKE IT as directed below, but pour directly

into your lasagna pan raw.)

 

Preheat your oven to 375 F. Generously oil a 9 " pie plate and pour

the pate mixture into it. Place in the oven and immediately turn the

heat down to 350 F. Bake 35-45 minutes until well-browned (but still

wet-looking in the centre; my oven cooks it in 30-35 minutes, so keep

your eye on it).

 

Let the pate cool for an hour, then chill it thoroughly before

serving to let it set completely. It is tastiest served at room

temperature, however. This also freezes well -- cut it into wedges

and wrap in plastic wrap.

 

*Powdered kelp is a dried seaweed rich in minerals and used as a

nutritional supplement. You can find it in your local natural foods

store.

 

Source:

" VeganMania.com - Kreeli's Vegan Cookery Site "

 

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Per Serving (excluding unknown items): 763 Calories; 55g Fat (64.6%

calories from fat); 8g Protein; 60g Carbohydrate; 7g Dietary Fiber;

0mg Cholesterol; 3956mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0

Lean Meat; 1/2 Vegetable; 11 Fat.

 

NOTES : Experiment with this dish. My mother-in-law, Carol, wraps the

cooked pate in layers of phyllo pastry and bakes it to make

pate " pockets " . I have used the raw pate as a layer in lasagna (it

bakes while the lasagna bakes), and it is incredible. I haven't tried

it yet, but I suspect using the cooked pate in homemade ravioli or

tortellini, or gyoza (Japanese dumplings) would be especially good.

Otherwise, just serve it out with your favourite crackers or in

sandwiches. Yum!

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0