Veggie Pate

This pate can be served with crackers and makes a great sandwich filler as well. Combine with dijon mustard, sprouts, lettuce and tomato on dark bread. This pate keep refrigerated for several days, or pieces can be frozen. This is not only delicious but very inexpensive as well...makes a 9" square pan full of pate for under $2.00. One of my favorite ways to eat it is on a toasted sun-dried tomato bagel. However it is so good I even eat it little squares of it just like that as a treat.

1 1/2 cups sunflower seeds
1/2 cup whole wheat or white flour
1/2 cup nutritional yeast
2 tbsp. lemon juice
1 raw potato, grated
4 green onions, sliced OR 1/2 onion finely minced
1 stalk of celery finely diced or grated
1 carrot, grated
1 tbsp. oil
1 tbsp. paul bragg or 1/2 tbs.. soy sauce
1 1/2 cups warm water thyme, basil, sage, salt and pepper (1 tsp. of each more or less to taste)

Use a blender or mortar and pestle to grind sunflower seeds. They grind easily. Mix all ingredients together. Put into a 9" square pan. Bake at 350 F for one hour until golden brown. Let cool.
*optional: if you like garlic...finely mince 1-2 cloves and add to mixture.

*I got the above recipe out of "Vegetarian Tastes of Toronto" -- available from the Toronto Vegetarian Association. It features over 150 kitchen-tested recipes that are delicious, low in fat, dairy-free and easy to make.Available in regular or spiral bound for $10.00 postpaid. Their address on the web is: . The TVA will be hosting the 34th World Vegetarian Congress in the year 2000!