Today I’m inspired to share a little recipe that’s a good source of vegan protein. I’m not vegan, but I’m feeding some friends who are tomorrow night. I eat very little soy and another friend who’s joining us doesn’t eat beans. Coming up with a main dish that works for all of us (and tastes good) is a bit tricky. Luckily yet another friend has this recipe for…
Sunflower Seed Pate
- 1 cup sunflower seeds, ground
- 1/2 cup cornmeal
- 1/2 cup nutritional yeast (available in health food stores)
- 3 t parsley
- 1 1/2 t basil
- 1 t thyme
- 3/4 t salt
- 1 cup potato, grated
- 1 1/3 cups water
- 1/4 cup oil
- 2 T tamari, Bragg’s or soy sauce
Preheat oven to 375F. Mix all dry ingredients. Grate potato and rinse thoroughly. Add remaining ingredients stirring in the potato last. Oil a 9″ pie pan and spread pate evenly. Turn oven down to 350F, put the pate in, and bake 35-45 minutes until golden brown. May be served hot, warm, cool, or cold. Let cool to set completely.
That’s the recipe. I’ve made it before only preheating to 350F and not rinsing the potato. As far as I can tell, it still worked great. This recipe can be doubled or halved any number of times to make the right amount. Freezes and reheats pretty well.
The spices are all dried. If using fresh, double the amounts and then decrease the amount of water slightly so that the pate is a thick paste consistency before you bake it.
As a bonus, here are some salad dressings. One of them will feature on a chopped and massaged kale and collards salad tomorrow.
Miso Ginger Salad Dressing
- 3 cloves garlic, chopped
- 3T light miso
- 1 1/2″ fresh ginger root, peeled and chopped
- 1 T honey
- 3 T warm water
Shake in a ball jar with a tight fitting lid then add
- 1/2 cup vinegar
- 1 cup oil
Sunflower Soy Dressing
- 1 1/2 soy sauce or tamari
- 1 1/2 cup cider vinegar
- 3 3/4 cup oil
- 3/4 cup sunflower seeds
That’s the recipe. Again I’ll probably mess with it. I like to add tahini or sesame seeds and garlic then decrease the oil by about half and add some water.
Let me know if you try any of them and if you like them.
Thanks to Anthony Barrett and Alyssa Martin for the recipes.