Title: Vegan Pate
Categories: Appetizer
Yield: 1 Servings
| 1 | cn | Garbanzos, drained,; rinsed |
| 1/2 | c | Whole wheat flour; (plus 1 t |
| 1/2 | c | Nutritional yeast |
| 2 | tb | Lemon juice |
| 1 | | Raw potato; grated |
| 4 | | Green onion; thinly sliced |
| 1 | | Celery; grated |
| 1 | | Carrot; grated |
| 1 1/2 | c | Warm water |
| 1 | | Thyme, basil, sage, salt & p |
Recipe by: Kay Hinga Mix all ingredients together.
Pour into a 9" square pan - It looks a bit soupy but don't worry. Bake at
350 degree F. for one hour (+15-20 minutes) until golden brown. The top
will be firm, but inside will still be liquidy - this is OK, as it cools to
a pate-like consistency. Refrigerate and serve cold. Use this on crackers,
or as a spread for sandwiches. Hope you like it. It also seems that we
could get some interesting flavor variations by playing with the spices.