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Recipe Name: Easy Sunflower Pate Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Cup(s) Sunflower seeds, ground
1/2 Cup(s) Cornmeal
1/2 Cup(s) Nutritional yeast
3 Teaspoon(s) parsley
1 1/2 Teaspoon(s) Basil
1 Teaspoon(s) Thyme
3/4 Teaspoon(s) Sea salt
1/2 Teaspoon(s) Sage
1/4 Teaspoon(s) Sea kelp
1 Cup(s) Potato, finely grated
1 1/3 Cup(s) Water
1/4 Cup(s) Sunflower oil
2 Tablespoon(s) Tamari
3 Teaspoon(s) Horseradish, prepared
Directions:
Mix the dry ingredients together in a bowl. Grate the potato and
rinseit thoroughly to remove excess starch. Squeeze and drain it
afterrinsing. Add the remaining ingredients in the order given,
stirring inthe potato last. Mix well.Preheat the oven to 375F.
Generously oil a 9" glass pie plate and scoopin the pate mixture. put
in the oven and immediately turn the heat downto 350f. Bake 35-45
minutes until well browned. Let the pate cool 1-2hours and then chill
it thoroughly before serving to set it completely.It may be reheated
later if desired. It is tasted when served at roomtemperature.Enjoy the
pate as an appetizer, snack or protein main dish. May beserved on
crackers or bread. Great for picnics, lunches or parties.Keeps 7 days
refrigerated or may be frozen into pie wedges.Jeanne Marie Martin,
"Vegan Delights: Gourmet Vegetarian Specialities"Posted by Anne
MacLellanFrom Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 277
Calories From Fat: 173
Total Fat: 20.2g
Cholesterol: 0mg
Sodium: 603.2mg
Potassium: 403.6mg
Carbohydrates: 20.6g
Fiber: 3.9g
Sugar: 1.3g
Protein: 6.5g


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