---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers, Vegetarian
       Yield: 6 servings
 ----------------------DRY INGREDIENTS----------------------
       1 c  Sunflower seeds, ground
     1/2 c  Cornmeal
     1/2 c  Nutritional yeast
       3 ts Parsley
   1 1/2 ts Basil
       1 ts Thyme
     3/4 ts Sea salt
     1/2 ts Sage
     1/4 ts Sea kelp
 ---------------------OTHER INGREDIENTS---------------------
       1 c  Potato, finely grated
   1 1/3 c  Water
     1/4 c  Sunflower oil
       2 tb Tamari
       3 ts Horseradish, prepared
   Mix the dry ingredients together in a bowl. Grate the
   potato and rinse it thoroughly to remove excess
   starch. Squeeze and drain it after rinsing. Add the
   remaining ingredients in the order given, stirring in
   the potato last. Mix well.
   Preheat the oven to 375F. Generously oil a 9 glass
   pie plate and scoop in the pate mixture. put in the
   oven and immediately turn the heat down to 350f. Bake
   35-45 minutes until well browned. Let the pate cool
   1-2 hours and then chill it thoroughly before serving
   to set it completely. It may be reheated later if
   desired. It is tasted when served at room temperature.
   Enjoy the pate as an appetizer, snack or protein main
   dish. May be served on crackers or bread. Great for
   picnics, lunches or parties. Keeps 7 days refrigerated
   or may be frozen into pie wedges.
   Jeanne Marie Martin, “Vegan Delights: Gourmet
   Vegetarian Specialities” Posted by Anne MacLellan