Ingredients
- 9 glass pie (plate)
- 2 tamari
- 1 sunflower seeds
- 1 potato
- 1/4 sea kelp
- 325 ml water
- 140 gr nutritional yeast
- 60 gr cornmeal
- 60 ml sunflower oil
- 16 gr horseradish
- 2 gr parsley
- 2 gr thyme
- 2 gr sea salt
- 1 gr basil
- 1 gr sage
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"
