Easy “Kick-Butt” Pate

Easy “Kick-Butt” Pate – appetizers – Hope you will like this one also, it is one of the best appetizers. View the video also if available, and feel free to comments, share.

Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.

Ingredients (use vegan versions):

  • 1 cup raw sunflower seeds
  • 1/2 cup cornmeal, Kamut® or amaranth
  • 1/2 cup engivita or nut. yeast
  • 3 teaspoon parsley flakes
  • 1/4 cup sunlower oil (or any)
  • 1 1/2 teaspoon dried bazil
  • 1 1/3 cups water
  • 1tsp. crushed dried thyme
  • 2 tablespoon tamari (or Bragg”s)
  • 3/4-1tsp. sea salt
  • 3-4 teaspoon prepared horseradish
  • 1/2 teaspoon dried sage leaves
  • 1 tablespoon Saurkraut (opt.)
  • 1/4 teaspoon sea kelp (opt.)
  • 1/2 teaspoon ground vegan mustard
  • 1 cup finely grated potato
  • ( rinse thoroughly & squeeze this makes it less starchy)

Directions:

Make sure you rinsed the potato (through a colander or any kind of nylon cloth or
cheesecloth. Put everything in a blender except potato, blend for a bit…add
potato,
blend some more, if it isn”t mixing add a l”il more oil (or olive juice).

Preheat
oven to 375* F. Oil a 9″ glass pie plate and scoop in pate…OR DOUBLE recipe and
put in a
loaf pan. Bake 35-45mins until well browned. You can really alter this recipe say
by using
nuts in combo or alone adding olive juice instead of oil to help mix- just make
sure it
has a sticky consistancy.

Let pate cool for about 20 mins (the longer the better up to 2
hours). Then
serve on vegan bread or vegan crackers. Keeps for a week or can be frozen in wedges.

Serves: 4

Preparation time: 55 mins

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