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1 small head cauliflower, cut in chunks
1 small red pepper, cut in chunks
1 small yellow squash, cut in chunks
1 cup (250 mL) sunflower seeds
1/4-1/2 cup (63-125 mL) chopped onion
1/2 cup (125 mL) parsley
1 cup (250 mL) mixed dehydrated vegetables
1/3 cup (83 mL) ground flax seeds
4 Tbsp (60 mL) chopped shallots or scallions
4 Tbsp (60 mL) chopped parsley
2-3 Tbsp (45 mL) liquid aminos
2-3 tsp (10-15 mL) flaxseed oil
8-12 green olives, chopped
1 tsp (5 mL) ground cumin
1/2 tsp (3 mL) curry powder
1/2 tsp (3 mL) ground coriander

The density of this savory and attractive pâté comes from ground flax seeds and dehydrated vegetables which absorb moisture and add flavor. It’s delicious spread on red or yellow pepper slices.

Put the cauliflower, red pepper, squash, sunflower seeds, onion and parsley in a food processor and purée. Stir in the dehydrated vegetables. Process again. Stir in the flax seeds, shallots, parsley, liquid aminos, oil, olives, cumin, curry and coriander. Refrigerate the pâté for ar least one hour. Stir the mixture, taste and adjust for seasoning. Mold the pâté into the desired shape, cover with plastic wrap and keep refrigerated. Serves eight to 10.

Source: alive Magazine (pre-2000)