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