This scrumptious pâté is mild and not too rich. Spread it on crackers or serve it with crusty whole grain bread and a salad for a light lunch. If you want to make your own millet flour for this recipe, simply grind some raw millet in a blender.
Yield: 6 servings
- 2 ½ cups water
- 2 ½ cups grated sweet potato
- 1 cup shelled sunflower seeds
- ¼ cup millet flour or whole wheat pastry flour
- ¼ cup chopped onion
- ¼ cup tamari
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
- 1 teaspoon dried tarragon
- 1 teaspoon dried basil
- Pinch cayenne pepper
- Preheat the oven to 350°F. Lightly oil and flour an 11-x-7-inch baking dish and set aside.
- Place all the ingredients in a blender or food processor and blend until smooth. (If using a blender, this may have to be done in more than one batch.)
- Pour the mixture into the prepared baking dish and bake for 40 minutes or until it begins to brown on top and become slightly crisp around the edges. Remove from the oven and allow the pâté to cool (it will become firmer as it cools).
- Refrigerate the pâté until chilled. Cut into squares or triangles and serve. Refrigerate any leftovers in a covered container up to three or four days.