Mushroom Pâté

This delicious pâté can be served in a sandwich or wrap, or on crackers as an appetizer. It’s a nice vegetarian addition to a holiday cheese board.

1½ cups raw sunflower seeds

1 tbsp extra-virgin olive oil

1½ cups thinly sliced mushrooms (about 6 large)

3 cloves garlic, minced

½ cup flour

2/3 cup nutritional yeast

2 tbsp freshly squeezed lemon juice

½ large sweet potato, grated

1 leek, sliced

1 celery stalk, grated

1 carrot, grated

1 cup warm water

1 tsp thyme

1 tsp sage

1 tsp sea salt

1 tsp freshly ground pepper

Preheat oven to 350°F.

In food processor, grind sunflower seeds into coarse powder.

In skillet, heat oil over medium heat. Add mushrooms and sauté 5 minutes. Add garlic; sauté 2 minutes. Remove from heat.

bowl, combine mushroom mixture with remaining ingredients and mix well. If you prefer a finer texture, you can place the mixture in a food processor and blend it to the desired consistency.

Press into 9-inch square pan or 2 4-inch oven proof dishes. Bake 1 hour or until golden. Chill before serving. Also freezes well.

Makes 1 9-inch pan.