From The Fiber for Life Cookbook by Bryanna Grogan
Makes 2-3”x6”x2” loaves (16 servings)
(can be wheat-free)
ALLERGY NOTE: Since you can use a variety of flours and nuts or seeds, this recipe are a great one for a variety of allergy diets.
This delicious pate (high fat versions of which are for sale in most health food stores) is versatile and very easy to make. It makes an excellent spread on celery sticks, crackers, rye crisp, melba toast, regular toast, bruschetta, or pita crisps; an elegant starter when served with crusty French bread on a bed of lettuce; or scrumptious sandwich material.
You need two nonstick 3”x6”x2” loaf pans for this recipe
- ½ cup warm water
- 1 medium onion (about 5 oz), peeled and chunked
- 1 large russet potato (about 8 oz), scrubbed and chunked (no need to remove the high-fiber peel!)
- OR 1 small potato (4oz), scrubbed and chunked, AND 1 medium-large carrot, scrubbed and chunked
- 1 cup raw shelled walnuts, hazelnuts, almonds, cashews, pecans, or sunflower seeds, or a mixture
- ½ cup whole wheat flour, stone ground cornmeal, soy flour, or chickpea flour (besan)
- ½ cup nutritional yeast flakes
- ¼ cup soy sauce
- 2-4 cloves garlic, peeled
- ½-1 tsp dried thyme
- ½-1 tsp dried rosemary
- ½-1 tsp dried marjoram
- (NOTE: if you prefer to use fresh herbs, use 1 TBSP of each, chopped fine)
- ¼ tsp ground allspice
- a few gratings of freshly-ground nutmeg
- freshly-ground black pepper to taste
Preheat the oven to 350 degree F. Combine all of the ingredients in a blender or food processor and blend until very smooth. Divide the mixture between two lightly oiled nonstick 3”x6”x2” loaf pans. Cover each pan with foil. Place the pans inside of a 9”X13” shallow baking pan with about an inch of hot water in the bottom. Bake for 1 hour, removing the foil during the last 20 minutes of baking. Cool the pans on a rack, then carefully loosen the edges with a knife and invert them onto a plate. Wrap and refrigerate for up to a week. If you would like to freeze it, cut it into whatever sizes are useful for you, wrap well with foil then plastic, and freeze for up to three months.