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7 hours
Prep: 25 minutes
Cook: 35 minutes
270 calories per serving view nutrition facts
6 servings
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| Dry ingredients | |||
| 1 | cup | sunflower seeds | ground |
| 1/2 | cup | cornmeal | |
| 1/2 | cup | nutritional yeast | |
| 3 | teaspoons | parsley leaves | |
| 1 1/2 | teaspoons | basil | |
| 1 | teaspoon | thyme | |
| 3/4 | teaspoon | sea salt | |
| 1/2 | teaspoon | sage | |
| 1/4 | teaspoon | sea kelp | |
| Other ingredients | |||
| 1 | cup | potatoe | finely grated |
| 1 1/3 | cups | water | |
| 1/4 | cup | sunflower oil | |
| 2 | tablespoons | soy sauce, tamari | |
| 3 | teaspoons | horseradish | prepared |
Mix the dry ingredients together in a bowl.
Grate the potato and rinse it thoroughly to remove excess starch.
Squeeze and drain it after rinsing.
Add the remaining ingredients in the order given, stirring in the potato last.
Mix well.
Preheat the oven to 375F.
Generously oil a 9" glass pie plate and scoop in the pate mixture.
put in the oven and immediately turn the heat down to 350f.
Bake 35-45 minutes until well browned. Let the pate cool 1-2 hours and then chill it thoroughly before serving to set it completely.
It may be reheated later if desired.
It is tasted when served at room temperature.
Enjoy the pate as an appetizer, snack or protein main dish.
May be served on crackers or bread.
Great for picnics, lunches or parties.
Keeps 7 days refrigerated or may be frozen into pie wedges.
| % Daily Value* | |
| Total Fat 21.0g | 33% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 663mg | 28% |
| Total Carbohydrate 16.0g | 5% |
| Dietary Fiber 4.0g | 15% |
| Sugars 1.0g | |
| Protein 7.0g | 15% |
| Vitamin A | 2% | Vitamin C | 6% | |
| Calcium | 3% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Broiling is a dry heat method of cooking whereby a radiant energy source is located directly above the food. In other words, the food is underneath the ...
i try this it is great
