Wild Cranberry and Roasted Garlic Veggie Pâté |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is my version of the popular veggie pâté. Good on bread with hot mustard or on crackers. I made the recipe originally with wild cranberries that I poached for 10 minutes in a heavy syrup, then dried in the dehydrator. But you can use store-bought dried cranberries with no problems. Ingredients:
1 cup sunflower seeds |
1 cup vegetable broth |
2 roasted garlic heads, squeezed |
1 small potato, grated |
1 small carrot, grated |
1 small beet, grated |
1/2 cup nutritional yeast |
1/2 cup whole wheat flour |
1/2 cup olive oil |
1/2 cup dried sweetened cranberries |
1 teaspoon summer savory |
1 teaspoon thyme |
2 tablespoons lime juice |
salt and pepper |
Directions:
1. Preheat oven to 350°F.
2. Grease a medium sized loaf pan.
3. Put the sunflower seeds, the vegetable broth and the garlic in a food processor. Process until creamy.
4. Mix all the ingredients in a bowl, including the garlic sunflower cream.
5. Put the mixture in the loaf pan.
6. Bake for an hour.
7. Serve cold.
8. How to roast garlic : Preheat oven to 350°F Slice the cap of two garlic bulbs. Put them on a pie plate and splash them with lots of olive oil. Roast for 45 minutes. Squeeze the flesh out and use in any recipe.
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