Wednesday, 18 February 2009

Sunflower Vegetable Paté

This is a very nice vegetarian paté. Hard to photograph, since it's basically a beige lump, but trust me; it's tasty. It makes a lot, but it freezes well if you don't think you are going to use it all within a reasonable time. (I would think a reasonable time would be a week in the fridge.) You could cut the recipe in half fairly easily as well.

It's not a bad idea to lightly toast the sunflower seeds in a dry skillet beforehand. Let them cool before you start.

12 to 24 servings
1 hour 15 minutes - 15 minutes prep time

Sunflower Vegetable Pate
1 cup sunflower seeds
1/2 cup chickpea (gram) flour
1/2 cup nutritional yeast
1/2 cup sunflower seed oil
1/4 cup apple cider vinegar

1/4 cup (6 ish) dried tomatoes, chopped
1 large carrot, peeled and chopped
1 medium potato, peeled and chopped
1 medium onion, peeled and chopped
1 stalk of celery, chopped
2 or 3 cloves of garlic, peeled and halved

1 teaspoon sea salt
1/2 teaspoon black peppercorns, crushed
1/2 teaspoon dried rosemary leaves
1/2 teaspoon basil
1 teaspoon rubbed sage
1 teaspoon savory

1 1/2 cups of water

Preheat the oven to 350°F. Grease two standard loaf pans.

Put everything into a food processor, pretty much in the order listed. Purée until the mixture is quite smooth; there will be detectable little vegetable chips, but there shouldn't be any actual chunks.

Divide the mixture between the two prepared pans. Bake them at 350°F for 1 hour, until firm and lightly browned.

Serve slightly warm or at room temperature, with bread, chips or crackers. Top with alfalfa sprouts or a slice of tomato or pickle.

Last year at this time I made a Blueberry-Pear Frappé.


Amber said...

Hi there. I just wanted to let you know that I made this pate for a birthday pot luck yesterday. Everyone commented on how good it was. I'm glad that I left some of the pate at home to enjoy later, because there was nothing left from the party! Thanks for posting this wonderful recipe.

Ferdzy said...

And thank you for trying it and reporting back. I'm thrilled to hear it was so well appreciated.