Sunflower Paté

So last night I made eleven different sunflower patés in an effort to find the perfect combination of flavours. I can’t divulge yet which ones are the best – actually, I haven’t tried them all – but what I can do is give you the base recipe. This will give you a basic, delicious, creamy sunflower paté that’s perfect on crackers or sandwiches, and to which you can add any flavouring you like.

You will need a food processor or blender for this recipe!

Sunflower Pate Ingredients

1 small or 1/2 large onion, diced
1 stick celery, chopped
1 large or 2 small carrots, diced or grated
1 medium-sized potato, cubed
2 – 5 cloves garlic, to taste; use more if you roast it beforehand
1.5 tbsp olive oil
1 cup sunflower seeds, unsalted
1 tbsp soya sauce (or 2 tbsp Braggs)
1/4 cup nutritional yeast (optional)
1 cup vegetable stock (or one cube veg bouillon & 1 cup water)
Salt and pepper, to taste
Spices – marjoram, thyme, rosemary, bay

Preheat oven to 350F. Combine all ingredients in a food processor and blend until nearly creamy. If your food processor is crappy like mine, you might want to soften your onion, carrot, and celery in a frying pan with a touch of oil or water first, and you could boil your potatoes for a couple of minutes.

Pour your sunflower mixture into a loaf pan and cook 40 – 60 minutes, or into muffin tins and cook 40 minutes. You’ll know your paté is ready when you shake the pan and the mixture doesn’t jiggle. If you overcook it a bit, no problem; you’ll just have a delicious crust on your paté.

Important: if you get salted sunflower seeds, omit soya sauce and salt, and probably nutritional yeast too. I recommend using unsalted sunflower seeds so you can control the flavour more.

Recommended Additions

– Roasted red pepper and roasted garlic (blend these in)
– Yam (blend this in)
– Mushrooms (diced & softened in a pan, and added after the blending stage)

9 thoughts on “Sunflower Paté

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  2. Kirby

    What is one meant to do with pate? Spread it on crackers? I just see the comment up there that it’s great for sandwiches and snacks. I need more though.

  3. Ella

    Aaahh…LOVE LOVE LOVE this blog!! The pictures are spectacular…the creativity behind the dishes are amazing…yet simple enough for me to try them!! Thanks so much for sharing and I look forward to making this a regular pit-stop in my day!! Would you mind if i added the site to my blogroll on my own blog?
    Much thanks!!

  4. malloreigh Post author

    ella, go ahead! we’d love to be linked from your blog! thanks so much.

    kirbs, this stuff is divine. get home from work and have a snack of it. put it on sammiches. or make a bowl and serve it as an accessory. have it crumbled in your salad. whatevs. it’s tasty and nutritious food paste.

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  6. John

    Thanks for another great recipe. Somehow this one cries out to be raw. Would need to leave out the potato and stock. No cooking increases the nutrient value and the taste factor. It wouldn’t keep so well, but being so yummy, probably would not need to! Just a suggestion.

  7. malloreigh Post author

    I would love to try doing this raw but a few things would definitely need to be adjusted. I’ll give it a shot and post about how it turns out.

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