Gluten-Free Veggie Pate

Gluten-Free Veggie Pate   

(makes 2 loaves)

• 250 ml (1 cup) walnuts
• 60 ml (1/4 cup) almond meal
• 60 ml (1/4 cup) garbanzo bean flour (chickpea flour)
• 125 ml (1/2 cup) nutritional yeast
• 125 ml (1/2 cup) canola or walnut oil
• 30 ml (2 tablespoons) lemon juice
• 1 medium potato, peeled, roughly chopped
• 1 medium sweet potato, peeled, roughly chopped
• 1 onion, roughly chopped
• 1 celery stalk, roughly chopped
• 3 clove garlic, crushed
• 125 ml (1/2 cup) water
• 2.5 ml (1/2 teaspoon) salt
• 2.5 ml (1/2 teaspoon) dried thyme
• 2.5 ml (1/2 teaspoon) ground pepper
• 2.5 ml (1/2 teaspoon) dried rosemary
• 2.5 ml (1/2 teaspoon) ground dried mustard 

• Pre-heat oven to 175C (350F).  
• Grease 2 loaf pans with oil, and line with parchment paper.
• Place all the ingredients in a food processor, and process for 1 minute (or until vegetables are barely visible).
• Divide pate equally between the 2 loaf pans.
• Cook in the center of oven until loaves have formed a golden brown crust ( about 1 hour.) Let cool slightly, cut and serve. Or let cool completely, and serve cold.