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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 30 |
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This spread is extremely nutritious and versatile, good for spreading on pita crisps or as part of a wonderful veggie sandwich. Serve warm from the oven, or at room temperature. Ingredients:
1 cup sunflower seeds |
1/2 cup whole wheat flour |
1/2 cup nutritional yeast |
1/2 teaspoon salt |
1/2 cup canola oil |
2 tablespoons lemon juice |
1 potato, peeled and chopped |
1 large carrot, peeled and sliced |
1 onion, peeled and chopped |
1 stalk celery, chopped |
1 clove garlic, peeled |
1 1/2 cups water |
1/2 teaspoon dried thyme |
1/2 teaspoon dried basil leaves |
1/2 teaspoon dried sage |
1/2 teaspoon dried savory |
1/2 teaspoon ground black pepper |
1/2 teaspoon ground dry mustard |
Directions:
1. Preheat oven to 350 F.
2. Lightly grease an 8x8 inch baking dish.
3. In a food processor, blend all the ingredients until they are almost smooth.
4. Transfer mixture to the baking dish.
5. Bake for 1 hour, or until lightly browned.
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