1 1/2 Cups Sunflower pate
1 T. Sage Leaves
1/2 Cup Onions, chopped
3 Cups Fresh corn kernels, removed directly off the cob
1 T. Marjoram, chopped fine
1 T. Rosemary, finely chopped
7-8 Carrots, coarsely chopped
1 T. Tarragon, finely chopped
3 Stalks Celery, coarsely chopped
1/2 Cup Scallions, for garnish
2-4 Cups Seasonal vegetables winter,squashes, etc, coarsely chopped
Lemon Juice, to taste
Nama Shoyu, to taste
6-10 Mushrooms, thoroughly cleaned and
First Grade Organic cold pressed Olive Oil, to drizzle (optional)
1-2 Cloves Garlic, chopped
In a large mixing bowl, combine the pate, all the vegetables and fresh herbs, onions and garlic, and put through a Green Star or Champion juicer with the blank screen intact. It might be necessary to repeat this. Put the mixture in a large bowl and add nama shoyu, lemon juice and a drizzle of the olive oil (optional).
Mix thoroughly, using (very clean) hands or gloves if necessary. It might be necessary to use ground sunflower or flax seeds as a thickening agent. Form into a loaf, garnish and serve with any of the sauces of your choice. If desired, place in a dehydrator (adding extra drizzle of the olive oil) at 105-108 degrees F for about 4-6 hours before serving.
Other recipes like this from Dorit can be found at:
