If Gods Ate Pate
1 1/2 cups unsalted sunflower seeds
3-4 tablespoons olive oil
1 cup carrots, shredded
1 cup leek, shredded and minced
1 small onion, minced
1 cup mushrooms, chopped
3 cloves garlic, minced
1/2 cup nondairy milk (I use soy)
1 teaspoon sage
1 teaspoon thyme
1 teaspoon pepper
2 tablespoons soy sauce
1/4 cup bread crumbs
1/4 cup nutritional yeast
1. Grind sunflower seeds in food processor, reserve 1/4 cup whole seeds to add later. Place in bowl.
2. Meanwhile in pan, heat oil and add carrot, leeks, onion, mushrooms and garlic. Once soft, grind in food processor and add to ground sunflower seeds.
3. Add milk, spices, soy sauce, bread crumbs and nutritional yeast and rest of the sunflower seeds. Mix well.
Stays good in fridge for 5 days. Really good on crackers, in sandwiches and a base for layered dips.