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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Good on bread with red onion confit, hot mustard, olives and cheez. or a good sandwich filler. Freeze well. Translated from french from Le Guide cuisine Vol 6 Numéro 4. Ingredients:
1 cup unsalted roasted sunflower seeds, ground |
1/2 cup whole wheat flour |
1/2 cup nutritional yeast |
6 green onions, chopped |
14 garlic cloves, smashed |
1 medium sized potato, peeled and grated |
1/2 cup margarine, melted |
1 cup vegetable broth |
1/2 cup hot water |
2 teaspoons herbes de provence |
Directions:
1. Preheat oven to 350°F.
2. Mix all the ingredients in a bowl.
3. Put the mixture in a lightly oiled square baking pan.
4. Bake for an hour.
5. Let cool and serve.
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