350 deg. F., about 45 minutes
Coarsely chop veggies, and purée everything in blender:
1 medium sweet potato
2 small carrots
1 medium onion
1 celery stalk
2 small cloves garlic
2 T canola or olive oil
1/2 cup water
2 T tamari
2 tsp. fresh lemon juice
1 tsp. sesame oil
Transfer to large bowl, and mix in:
1 tsp. thyme
1/4 tsp. rosemary
1/4 tsp. dried parsley (optional)
1/2 tsp. freshly ground black pepper (or to taste)
optional: 1/4 tsp. Herbamare (seasoned salt), or salt to taste
- - - - - - - - - -
Grind, separately, in coffee bean grinder, to make a flour consistency:
1/3 cup raw sunflower seeds
2/3 cup rolled oats
Transfer the ground seeds and oats to a small mixing bowl.
Add to bowl, and mix in evenly:
1/2 cup whole wheat pastry flour
2 T nutritional yeast
- - - - - - - - - -
Pour the flour mixture into the veggie mixture and blend thoroughly.
Pour into greased (approx. 8") square or rectangular baking dish.
Bake, uncovered, until evenly set, and a bit crispy on top.
Remove from oven and, with flat metal spatula, immediately scrape down sides (between pâté and pan), to avoid pâté sticking as it cools.
Very good when warm.
Let cool completely before putting in fridge. Keeps for about a week.
Can also be stored freezer (well wrapped).
back to recipe index