VEGETARIAN SUNFLOWER PATE
A high protein, nutrient dense healthy gourmet vegetarian food. Spread on sourdough bread with fresh slices of red tomatoes and a few sprigs of dark green leaves of basil. or serve with whole grain crackers & a small fresh salad.

1 1/2 cups sunflower seeds (best soaked overnight)
3/4 cups whole wheat or whole spelt flour
3/4 cups nutritional yeast (yellow flakes)
1 Tbs. italian basil
1/2 Tbs. greek oregano
1 tsp. sage powder
2 tsp. organic fine grey sea salt
1/2 cup water
1/4 cup tamari
1 medium onion, coarsely chopped
3 whole cloves garlic
2 medium size potatoes grated (skin & all)
1/2 cup first cold pressed X-V. olive oil
juice of 1/2 lemon
(Use as many organic ingredients as possible)
Time: 1/2 hr. prep & mixing, + 1hr. baking.
Size of pan: 8"x 10" x 2"

Grind Sunflower seeds in food processor with 1/4 cup water until it becomes a thick, smooth paste (not dry)(Use a bit more water if needed). Add flour, nutritional yeast, basil, oregano, sage and fine grey sea salt. Mix well. Set aside in a stainless steel bowl. In blender, puree onions, garlic and tamari, adding small amounts of water as necessary to make a smooth paste. Add to mixture. Add potatoes, olive oil and lemon juice. Mix well. Pour into well oiled pan and bake at 350 degrees for 45-55 min.until top is golden brown. Allow to cool, then cut and refrigerate. Cut 4 x 4 to make 16 pieces. * This pate freezes well, just pre-wrap separate chunks with wax paper for ease of removal.