• 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)
  

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