Sunflower Seed Pate
- Number of Servings: 10
Ingredients
1 cup (250 ml) sunflower seeds, ground 1/2 cup (125 ml) brown rice flour 1/2 cup (125 ml) nutritional yeast 1 tsp (5 ml) dried thyme 1 tsp (2 ml) dried sage 1 tsp (5 ml) sea salt 1/8 c wakame dried sea weed (optional)1 1/4 cup (310 ml) water 3 cloves garlic, minced 1 cup (250 ml) onions, finely chopped 2-3 Tbsp (30-45 ml) soy sauce 1 cup (250 ml) white potato, unpeeled, finely grated 1/3 cup (80 ml) olive oil
Preheat oven to 350°F (180°C). Lightly grease a nine-inch (23-cm) pie plate with oil; set aside.
In a bowl, mix sunflower seeds, flour, yeast, thyme, sage, salt and seaweed. In a small bowl, blend water, garlic and soy sauce, then add to dry ingredients. Mix thoroughly. Rinse finely grated potato with water to remove excess starch. Squeeze dry and stir into mixture together with the oil. Scoop pâté mixture into the pie plate and bake for 45 minutes until set and nicely browned. Let cool for two to three hours then chill thoroughly. Serve cold or reheated. Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user FISH08.
In a bowl, mix sunflower seeds, flour, yeast, thyme, sage, salt and seaweed. In a small bowl, blend water, garlic and soy sauce, then add to dry ingredients. Mix thoroughly. Rinse finely grated potato with water to remove excess starch. Squeeze dry and stir into mixture together with the oil. Scoop pâté mixture into the pie plate and bake for 45 minutes until set and nicely browned. Let cool for two to three hours then chill thoroughly. Serve cold or reheated. Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user FISH08.
Nutritional Info Amount Per Serving
- Calories: 188.1
- Total Fat: 12.3 g
- Cholesterol: 0.0 mg
- Sodium: 4.1 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 3.6 g
- Protein: 6.1 g
Member Reviews