Wild Cranberry and Roasted Garlic Veggie Pâté

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.

• Ready In: 1 hr 10 mins
• Serves: 6
• Yields: 1 loaf

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.