Sunflower Potato Herb Pate Vegan Food

SUNFLOWER & POTATO HERB PATE (VEGAN)

Sunflower & Potato Herb Pate (Vegan) image

A delicious veg*n pate made in B.C. comes from Hornby Island Pate Co. This is my version, inspired by their Herb variety. It's super easy to make, very similar to this version from the book ExtraVeganZa: Recipe #287199. You more or less throw everything into the food processor, blend until smooth and then bake. Delicious in sandwiches or served with crackers. You can bake this in a loaf tin, or something slightly larger such as an 8x8 square which would make it easy to cut into squares and freeze.

Provided by magpie diner

Categories Spreads

Time 55m

Yield 1 loaf

Number Of Ingredients 15

Ingredients

1 cup sunflower seeds, raw unsalted
2 yukon gold potatoes, peeled and roughly chopped (medium sized)
1/4 cup spelt flour
2 tablespoons canola oil (or other neutral oil)
3 tablespoons nutritional yeast
1/2 onion, roughly chopped
1 lemon, juice of
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried dill
1 teaspoon sea salt
3 cloves garlic, smashed
freshly ground black pepper
dried basil
sesame seeds

Steps:

Preheat your oven to 350 degrees F. Oil or line a loaf tin. It can be tricky to get out so I like to use parchment at least on the bottom.
Place all ingredients except the topping into a food processor and blend until a uniform consistency. It won't be smooth like batter, but the pieces will be very small and everything will be incorporated. Adjust seasoning to taste.
Spoon into prepared loaf tin and smooth out as best you can. Top with sprinkles of more dried basil and sesame seeds.
Bake for 40 minutes. Allow to cool for at least 5-10 minutes before you try to turn it out of the pan. Nice served at room temperature or cold.

SUNFLOWER PATE

Sunflower Pate image

I haven't tried this raw foodist vegan recipe but it certain is something different that could be tried if you know you will be catering to vegans and want something else to add to the menu.

Provided by Missy Wombat

Categories Spreads

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

4 cups sunflower seeds, soaked for 8 hours and drained
4 cloves garlic
1/4 cup nama shoyu
2 tablespoons tahini (raw)
2 tablespoons cumin powder
1 teaspoon paprika
4 lemons, juiced

Steps:

Place garlic in food processor and process well.
Add sunflower seeds, Nama Shoyu, lemon juice, tahini, and cumin powder to processor and process until smooth.

VEGGIE PATE

Veggie Pate image

Sandwiches and crackers will be transformed into savory wonders by this flavorful spread filled with vegetables, herbs and spices.

Provided by Paula

Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes

Time 1h15m

Yield 16

Number Of Ingredients 18

Ingredients

1 cup sunflower seeds
½ cup whole wheat flour
½ cup nutritional yeast
½ teaspoon salt
½ cup vegetable oil
2 tablespoons lemon juice
1 potato, peeled and chopped
1 large carrot, peeled and sliced
1 onion, chopped
1 stalk celery, chopped
1 clove garlic, peeled
1 ½ cups water
½ teaspoon dried thyme
½ teaspoon dried basil leaves
½ teaspoon dried sage
½ teaspoon dried savory
½ teaspoon ground black pepper
½ teaspoon ground dry mustard

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
In a food processor, blend sunflower seeds, whole wheat flour, nutritional yeast, salt, vegetable oil, lemon juice, potato, carrot, onion, celery, garlic, water, thyme, basil, sage, savory, pepper and dry mustard. Process the mixture until almost smooth.
Transfer mixture to the baking dish. Bake in the preheated oven 1 hour, or until bubbly and lightly browned.

Nutrition Facts : Calories 102.4 calories, Carbohydrate 7.8 g, Fat 7.1 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 80.4 mg, Sugar 0.7 g

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