Potato-and-Seed Pâté

Conventional pate (or foie gras) is produced through the cruel force-feeding of ducks and geese so that the liver enlarges to many times its natural size. Workers grab a young adult male bird, stretch his neck upward, force open his bill, shove a hard pipe all the way down his throat to his stomach, and pump in an enormous amount of mashed-up corn mixed with oil, water, and salt; three times a day for about four weeks. Sometimes force-feeding causes the birds' stomachs to burst. This enlightened recipe for potato and seed pate involves no cruelty to animals. Like all vegan recipes it’s 100% cholesterol-free; and the flavor is so delicately delicious, you won’t have to force feed your guests either!

Preheat oven to 350 degrees F.

2-1/2 cups flour (1 1/2 cups rice flour + 1 cup soy flour – available in bulk section of health food stores)

1-1/2 cups seeds (1 cup sunflower + 1/2 cup sesame)

1 cups nutritional yeast (not baking yeast; you can find nutritional yeast in the bulk section of health food stores)

1 tsp. each thyme, basil and oregano

1 Tbsp. Protein Seasoning or Spike or 1 tsp. salt

1 tsp. savory

1/4 cup lemon juice

1/2 cup light oil (sunflower or safflower) - optional!

2 medium onions

4 large potatoes (boiled or steamed)

1/4 cup tamari or soy sauce

Using a food processor or blender, blend the flour and seeds until fine.

In a large bowl, measure out the dry ingredients (nutritional yeast and spices). Combine the dry ingredients (flour, seeds & spices).

In a food processor, blend the remaining ingredients (oil, onions, potatoes, tamari) until smooth.

Combine the wet ingredients with the dry mixture.

Add up to 2 cups very hot water. Mix well and pour into one lightly oiled 9” x 12” pan and one 5” x 8” pan.

Bake for 50 minutes.

Cool before serving with bread, crackers, or raw vegetables. This pate also makes a sensational sandwich spread, layered with arugula, baby spinach, or just plain ol' fashioned lettuce, tomatoes and onions!