So I might have lied to you. Well… not so much lying as withholding some truth. A few weeks ago, I told you that I don’t own a food processor. That was not entirely true. See, I have a mini food processor, but it’s so small that I barely use it. It’s one of the gadgets that came with the hand blender I got 7 or 8 years ago and I strictly use it when I have no other choice. Working in batches bothers me!
This recipe for veggie pâté (végé-pâté) is so tasty and moist that it’s worth the trouble. If you’ve got a full-sized food processor, you’re in luck because this is the easiest recipe you’ll ever make. Simply combine all ingredients in the food processor and skip to the baking instructions.
- 1 cup sunflower seeds, toasted and ground
- 1/2 cup whole-wheat flour
- 1/2 cup nutritional yeast flakes (can be purchased at most natural food stores)
- 1/2 tsp salt
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/4 tsp celery seeds (optional)
- Pepper, to taste
- 1/3 cup olive oil
- 1 garlic clove
- 1 small onion
- 1 medium potato
- 1 large carrot or a few small ones
- 1/4 cup water
Preheat oven to 350 F. Grease a small baking dish with olive oil (the one I use is approximately 9 inches long and 5 inches wide).
To toast the sunflower seeds, heat a skillet over medium heat until warm. Add the seeds and toast, stirring constantly for 3-4 minutes until they are aromatic and a bit darker in colour. Coarsely grind with a food processor or mortar & pestle.
If you’re using a mini food processor like me, measure all dry ingredients in a large mixing bowl and set aside (ground sunflower seeds, flour, nutritional yeast and seasonings).
Working in batches, process the carrot, potato, onion and garlic with the water and oil in the food processor. Add them to the dry ingredients as you go.
Combine all ingredients until you have a sticky mixture that resembles this.
Press into the greased dish. Bake at 350 F, covered with foil for the first 30 minutes. Remove the foil and continue baking for another 15 minutes. It will smell amazing.
Let cool for at least one hour before unmolding.
Serves 8. Recipe adapted from my mother.