Vegetarian Pate -- Passover 2013

So, for Passover this year my mother wanted to make a vegetarian pate to go with the gefilte fish, so that the vegetarians among us could have a dish at the same time. In the spirit of fish, I added a soupçon of kelp to the mix, giving it a hint of the sea. You could call this vegan fish cake if you want to. Although fish cake doesn't sound as funny as meat cake. Meeeeaaaaaaat caaaaaaaaaaaake. Try it, you'll see. Vegan! Gluten free! Nut free! Grain free!

ingredients:

1 cup onion, finely chopped
1 cup carrot, grated
2 tbsp extra virgin coconut oil
1/2 tsp sea salt
black pepper

1  cups raw sunflower seeds, soaked in water with a little sea salt

1 tbsp apple cider vinegar
1/2 tsp chili powder
1/4 tsp kelp powder (optional)

2 tbsp ground chia seeds

1 1/2 tsp arrowroot powder


directions:

1. soak the sunflower seeds in water for at least 4 hours, then rinse

2. saute the onion and carrot in coconut oil until done

3. puree the sunflower seeds with all the ingredients except the sauteed vegetables and puree until smooth, then add the sauteed vegetables and process again

4. adjust the seasoning if you like

5. spread in a 8 inch square silicone baking dish and bake for 30 minutes at 345

6. cool, and cut into squares

7. serve on a bed of greens