• 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