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Ingredientes
- 1 c. Sunflower seeds, grnd
- 1/2 c. Cornmeal
- 1/2 c. Nutritional yeast
- 3 tsp Parsley
- 1 1/2 tsp Basil
- 1 tsp Thyme
- 3/4 tsp Sea salt
- 1/2 tsp Sage
- 1/4 tsp Sea kelp
- 1 c. Potato, finely grated
- 1 1/3 c. Water
- 1/4 c. Sunflower oil
- 2 Tbsp. Tamari
- 3 tsp Horseradish, prepared
Direcciones
- 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 in 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 mix. put in the oven and immediately turn the heat down to 350f. Bake 35-45 min till well browned. Let the pate cold 1-2 hrs and then refrigerateit thoroughly before serving to set it completely. It may be reheated later if you like. It is tasted when served at room temperature.
- Enjoy the pate as an appetizer, snack or possibly protein main dish. May be served on crackers or possibly bread. Great for picnics, lunches or possibly parties. Keeps 7 days refrigerated or possibly may be frzn into pie wedges.
- Jeanne Marie Martin, "Vegan Delights: Gourmet Vegetarian Specialities"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 6 servings | |
| Calories 222 | |
| Calories from Fat 137 | 62% |
| Total Fat 15.87g | 20% |
| Saturated Fat 1.54g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 605mg | 25% |
| Potassium 204mg | 6% |
| Total Carbs 17.15g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.0g | 1% |
| Protein 4.37g | 7% |
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