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    You are in: Home / Recipes / Wild Cranberry and Roasted Garlic Veggie Pâté Recipe
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    Wild Cranberry and Roasted Garlic Veggie Pâté

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Mad Maryno's Note:

    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.

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    Ingredients:

    Serves: 6

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Grease a medium sized loaf pan.
    3. 3
      Put the sunflower seeds, the vegetable broth and the garlic in a food processor. Process until creamy.
    4. 4
      Mix all the ingredients in a bowl, including the garlic sunflower cream.
    5. 5
      Put the mixture in the loaf pan.
    6. 6
      Bake for an hour.
    7. 7
      Serve cold.
    8. 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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    Nutritional Facts for Wild Cranberry and Roasted Garlic Veggie Pâté

    Serving Size: 1 (137 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 467.2
     
    Calories from Fat 282
    60%
    Total Fat 31.4 g
    48%
    Saturated Fat 3.9 g
    19%
    Cholesterol 0.4 mg
    0%
    Sodium 160.5 mg
    6%
    Total Carbohydrate 38.7 g
    12%
    Dietary Fiber 9.1 g
    36%
    Sugars 9.1 g
    36%
    Protein 14.9 g
    29%

    The following items or measurements are not included:

    vegetable broth

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