Vegetarian Pâté

1. Liquefy onion and potato in hot water. Add seeds and liquefy again.

2. In a separate bowl mix flour, yeast, thyme, sage, coriander, and celery salt; add liquefied ingredients and stir until well combined. Mix in oil and lemon juice.

3. Pour into an oiled glass baking dish and bake at 350*F in preheated oven 40 to 50 minutes. Wait until completely cooled before un-moulding.

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Nutrient	Quantity
Total fats	135.3841 g
Protein	53.5419 g
Carbohydrates	98.2587 g
Energy	1763.642 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9044 g
Water	585.6907 g
Aspartic acid	1.9085 g
Calcium, Ca	245.922 mg
Lutein + zeaxanthin	142.575 g
Fiber, total dietary	22.8237 g
Fatty acids, total saturated 22:0	0.2865 g
Carotene, beta	38.413 g
Niacin	191.3788 mg
Fatty acids, total saturated 18:4	0.0064 g
Vitamin A, RAE	3.284 g
Arginine	1.8224 g
Riboflavin	25.5314 mg
Tocopherol, beta	0.6616 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0027 g
Fatty acids, total saturated 20:1	0.375 g
Glutamic acid	4.1221 g
Sodium, Na	4894.217 mg
Fatty acids, total saturated 16:1 undifferentiated	1.379 g
Total lipid (fat)	135.3841 g
Manganese, Mn	2.736 mg
Fructose	2.2705 g
Proline	0.8509 g
Fatty acids, total saturated 16:0	13.528 g
Fatty acids, total saturated 8:0	0.0195 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0037 g
Sucrose	3.7862 g
Choline, total	162.6395 mg
Sugars, total	12.1978 g
Serine	0.9172 g
Fatty acids, total saturated 10:0	0.0159 g
Fatty acids, total saturated 18:0	2.922 g
Vitamin B-6	1.1647 mg
Selenium, Se	68.7961 g
Ash	23.901 g
Fatty acids, total saturated 18:1 undifferentiated	86.2304 g
Pantothenic acid	7.6356 mg
Phenylalanine	0.8722 g
Copper, Cu	1.6001 mg
Betaine	16.542 mg
Thiamin	34.672 mg
Methionine	0.3286 g
Iron, Fe	12.0462 mg
Carbohydrate, by difference	98.2587 g
Phosphorus, P	709.71 mg
Folate, total	5623.62 g
Tocopherol, gamma	5.3506 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0064 g
Fatty acids, total saturated 22:1 undifferentiated	0.0199 g
Alanine	0.9725 g
Valine	1.0265 g
Fatty acids, total saturated 18:2 undifferentiated	21.7276 g
Glycine	1.2982 g
Glucose (dextrose)	3.257 g
Fatty acids, total saturated 14:0	0.0325 g
Zinc, Zn	10.5749 mg
Isoleucine	0.8316 g
Maltose	2.304 g
Tocopherol, delta	0.2792 mg
Fatty acids, total saturated 12:0	0.006 g
Fatty acids, total polyunsaturated	22.6449 g
Fatty acids, total saturated 14:1	0.0006 g
Fatty acids, total polyunsaturated 17:1	0.1419 g
Leucine	1.2779 g
Tocotrienol, alpha	0.06 mg
Vitamin A, IU	65.838 IU
Folate, DFE	8640.42 g
Tryptophan	0.2918 g
Vitamin C, total ascorbic acid	25.2063 mg
Phytosterols	507.648 mg
Folic acid	4309.92 g
Fatty acids, total polyunsaturated 18:1 c	0.0012 g
Fatty acids, total saturated 20:0	0.5 g
Tyrosine	0.4654 g
Vitamin B-12	0.72 g
Vitamin K (phylloquinone)	69.816 g
Fatty acids, total saturated	17.4648 g
Histidine	0.4881 g
Fatty acids, total monounsaturated	88.1565 g
Threonine	0.7488 g
Folate, food	1313.7 g
Fatty acids, total polyunsaturated 17:0	0.033 g
Fatty acids, total polyunsaturated 24:0	0.0345 g
Cryptoxanthin, beta	1.22 g
Vitamin E (alpha-tocopherol)	31.944 mg
Magnesium, Mg	590.46 mg
Lysine	0.8745 g
Potassium, K	3946.073 mg
Cystine	0.3443 g
Fluoride, F	1.65 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Olive oil	0.5 cup	954.72	0	108
Onion	1	60	14.01	0.15
Potato	1	0	0	0
Buckwheat flour	0.5 cup	201	42.354	1.86
Celery salt	1 teaspoon	0	0	0
hot water	1.5 1/2	0	0	0
Coriander	1 teaspoon	5.364	0.9898	0.3199
nutritional yeast	0.5 cup	266.4	29.4048	1.296
sage	1 teaspoon	0	0	0
thyme	1 teaspoon	0.808	0.1956	0.0134
sunflower seed	1 cup	268.64	9.2	23.6716