In the course of our “Sugar Free Recipes” series …. A good little “pâté” with a little sweet taste because of the sweet potato, and so nourishing with the sunflower seeds.
What alternative medicine blog could be taken seriously without an entry on veggie pâtés? Moreover, we can serve it as a starter or as a side dish, or even as a dessert for the more zealous among us.
“Here are the children, the dessert of the day because you listened well to Mom: a veggie pâté!”
“What’s in it?” with a suspicious look.
“Only good things for you to grow up like good boys”
“Not interesting to me” (I taught them to respond politely.)
Ingredients and Recipe
- 1 cup shelled sunflower seeds. Great!, I just had a package that I did not know what to do with. The problem is that the seeds were not shelled. So I spent a morning removing the shell to reach my quota of 1 cup. I first felt like a Chinese worker doing assembly line work … then like a squirrel, but less efficient. Little by little, I developed the art of biting the shell with enough force but not so much that I didn’t crush the seed in it with my teeth.
That was for the first ingredient. Not sure I had a cup, after a while I said- basta, what will happen will happen!
And here it is: a delicious veggie pâté!
But I am skipping the steps. We were on the second ingredient:
- 1/2 cup of the flour of your choice. I took what I had at home, 80% wheat flour.
- 1/2 cup to 3/4 cup nutritional yeast. Here, I don’t know if there is an error but to make bread, I take about a teaspoon of yeast per kilo of flour. So I wasn’t going to start draining my yeast in this recipe. I put in about a spoon.
As you can see, for the quantities I go in the roughly, and it comes out pretty good.
- Then we cut a large onion (the recipe says yellow, but I took the onion that I had in the fridge – it was beige I think).
- 1 grated sweet potato (you can use a “regular” potato, but since you do without sugar at home (see Sugar No More article), you don’t do potatoes no more.)
- 1/3 cup olive oil
- 1/2 cup soy sauce (the recipe said tamari sauce but I couldn’t figure out what that was and didn’t have time to google it either.)
- 1/2 cup of hot water.
Finally, we put all this in the blender, we pray and hop! in the oven (not necessarily in that order). After three quarters of an hour, a good smell spreads in the room and there’s our clue that the pâté is ready. You have to let it cool down otherwise your tongue will burn (I know, I didn’t want to wait because it smelled so good!)
In the end, two out of three young boys enjoyed the recipe (which is not a bad ratio after they knew it was mainly vegetables) and my husband said it’s his new favorite. Thank goodness it doesn’t take a long time to do so I’ll be able to make it a staple in our home. Note to self: just make sure to buy the sunflower seeds already shelled.
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