Wednesday, January 14, 2015

Gluten-free Vegan Sunflower Pate & Book Review

As I've said before, one of the fun parts of writing this blog is being introduced to new products and people. 

Recently, I was fortunate to be offered an opportunity to read the new novel, Off the Reservation by Glen Merzer. Off the Reservation is the first book from a new publishing house, Vivid Thoughts Press.

This novel tells the story of a Congressman, Evan Gorgoni, who decides to run for President. They asked me to review it, because Gorgoni is a vegan, and vegan themes run through the book. There are also 20 recipes in the back of the book that Glen's wife, Joanna Samorow-Merzer created. The recipes reflect meals that the Congressman and/or his family enjoy throughout the book.

I really enjoyed this book. I'm a lover of fiction. I like to be swept away by a story, and Off the Reservation really brought me into this crazy presidential campaign. I loved how Congressman Gorgoni tried to run an honest campaign, talking about the challenges facing our country as he sees them without throwing out a lot of fake promises and platitudes.

I read this around the holidays, and this book was just what I needed -- a little escape from all the to-do list activities that come around then.

The publisher is generously sharing one of the delicious-sounding vegan recipes from the book with us.

Sunflower Pate (recipe by Joanna Samorow-Merzer as featured in Off the Reservation).
vegan, gluten-free, allergen-free
Serves 10 as appetizer

  • 1 medium-to-large raw yellow-skin potato, peeled and chopped
  • 1 cup raw sunflower seeds
  • 1/4 cup flax seeds
  • 1/2 cup brown rice flour
  • 1 medium onion, chopped 
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 1/2 cup nutritional yeast
  • 3 tablespoons Italian seasoning
  • 1 cup cold water
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon ground white pepper

In the food processor, chop the sunflower seeds coarsely. Add the remaining ingredients and process into a smooth consistency. Preheat oven to 350 degrees. Line a loaf pan with parchment paper (to avoid use of oil). Pour in the mixture and bake uncovered for 1 hour or until golden brown. Let cool to thicken before cutting into slices and serving. 

Happy Cooking!

My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

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