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Wild Cranberry and Roasted Garlic Veggie Pâté

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“This is my version of the popular veggie pâté. Good on bread with hot mustard or on crackers. I made the recipe originally with wild cranberries that I poached for 10 minutes in a heavy syrup, then dried in the dehydrator. But you can use store-bought dried cranberries with no problems.”
READY IN:
1hr 10mins
SERVES:
6
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Grease a medium sized loaf pan.
  3. Put the sunflower seeds, the vegetable broth and the garlic in a food processor. Process until creamy.
  4. Mix all the ingredients in a bowl, including the garlic sunflower cream.
  5. Put the mixture in the loaf pan.
  6. Bake for an hour.
  7. Serve cold.
  8. How to roast garlic : Preheat oven to 350°F Slice the cap of two garlic bulbs. Put them on a pie plate and splash them with lots of olive oil. Roast for 45 minutes. Squeeze the flesh out and use in any recipe.

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