Recipe by magpie diner
A delicious veg*n pate made in B.C. comes from Hornby Island Pate Co. This is my version, inspired by their Herb variety. It's super easy to make, very similar to this version from the book ExtraVeganZa: Pumpkin Seed & Yam Pater. You more or less throw everything into the food processor, blend until smooth and then bake. Delicious in sandwiches or served with crackers. You can bake this in a loaf tin, or something slightly larger such as an 8x8 square which would make it easy to cut into squares and freeze.
Top Review by Wish I Could Cook
So good! I love recipes that say "throw everything in the food processor." So I followed the recipe to a T and it couldn't be more tasty or more easy to do. I had no problem unmolding the pate with the help of the parchement paper. It makes a beautiful presentation with the seseame seed and herbs on top. Thanks for posting a winner!
- 1 cup sunflower seeds, raw unsalted
- 2 yukon gold potatoes, peeled and roughly chopped (medium sized)
- 1⁄4 cup spelt flour
- 2 tablespoons canola oil (or other neutral oil)
- 3 tablespoons nutritional yeast
- 1⁄2 onion, roughly chopped
- 1 lemon, juice of
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 1 teaspoon sea salt
- 3 cloves garlic, smashed
- freshly ground black pepper
- dried basil
- sesame seeds
Directions See How It's Made
- Preheat your oven to 350 degrees F. Oil or line a loaf tin. It can be tricky to get out so I like to use parchment at least on the bottom.
- Place all ingredients except the topping into a food processor and blend until a uniform consistency. It won't be smooth like batter, but the pieces will be very small and everything will be incorporated. Adjust seasoning to taste.
- Spoon into prepared loaf tin and smooth out as best you can. Top with sprinkles of more dried basil and sesame seeds.
- Bake for 40 minutes. Allow to cool for at least 5-10 minutes before you try to turn it out of the pan. Nice served at room temperature or cold.