This is a cooked pate made with veggies and seeds. It's filling and great to make when you're expecting some vegetarian guests. It's up to you if you want to change the herbs for spices, such as curry or chilli powder.
It was great once i'd finished. there is too much water in the recipe. Great pate in the end but please half the water and add water until you get the right consistency. i.e. like porridge .... Check/compare the water content. Great taste and texture in the end. I was able to cut it and freeze. Great from frozen. Oh... I added a few chilli flakes and extra herbs and sunflower seeds. I'll Try currying it next time. - 19 Jun 2014
This was very good! I didn't have any sunflower seeds so I substituted 1 cup of peanuts instead and it turned out great. I also only put in 1/4 cup of oil to reduce the fat content, especially since I used peanuts. Other then that I followed the recipe pretty close and found that it actually makes 4 cups (before being cooked) so I divided it into four different containers, baked one and froze the other three. After baking let it cool to room temp and it can be shaped into a ball or log for a nice presentation, sprinkle top with dried parsley and paprika too. Next time I will add some cayenne pepper for a little extra zip. Thanks for the recipe! - 16 Jan 2003 (Review from Allrecipes US | Canada)
This is a wonderful recipe! I tried it with triscuits and couldn't stop eating. I don't have a food processor, but I was able to use my blender just as easily. Tastes as good as it smells! - 07 Sep 2001 (Review from Allrecipes US | Canada)