Sunflower Paté

Ingredients:

• 1/2 cup warm water
• 1/2 cup olive oil
• 1/2 cup whole wheat flour
• 1/2 cup nutritional yeast flakes
• 1 red onion, peeled and chopped
• 1/4 cup soy sauce
• 1 large potato, peeled and diced
• 1 cup hulled raw sunflower seeds
• 3-4 cloves red garlic
• 2 teaspoons dried herbs or 2 tablespoons fresh herbs (basil, thyme, marjoram or rosemary)

Directions:

Preheat oven to 350°.

Combine all ingredients in a food processor or blender and process until it turns into a smooth paste. Pour into 2 greased 6x3 fruitcake pans. Bake one hour or until set. Cool completely and remove from pans. Garnish and serve with crackers, bread rounds, etc.

Note: Cooked pate can be wrapped in plastic and refrigerated for up to 3 weeks or kept in the freezer for up to 3 months.