Wild Cranberry and Roasted Garlic Veggie Pate

• 1 cup sunflower seeds
• 1 cup vegetable broth
• 2 roasted garlic heads, squeezed
• 1 small potato, grated
• 1 small carrot, grated
• 1 small beet, grated
• 12 cup nutritional yeast
• 12 cup whole wheat flour
• 12 cup olive oil
• 12 cup dried sweetened cranberries
• 1 teaspoon summer savory
• 1 teaspoon thyme
• 2 tablespoons lime juice
• salt and pepper

1. Preheat oven to 350F.
2. Grease a medium sized loaf pan.
3. Put the sunflower seeds, the vegetable broth and the garlic in a food processor.
4. Process until creamy.
5. Mix all the ingredients in a bowl, including the garlic sunflower cream.
6. Put the mixture in the loaf pan.
7. Bake for an hour.
8. Serve cold.
9. How to roast garlic : Preheat oven to 350F Slice the cap of two garlic bulbs.
10. Put them on a pie plate and splash them with lots of olive oil.
11. Roast for 45 minutes.
12. Squeeze the flesh out and use in any recipe.

sunflower seeds, vegetable broth, garlic, potato, carrot, nutritional yeast, whole wheat flour, olive oil, cranberries, summer, thyme, lime juice, salt

Taken from www.food.com/recipe/wild-cranberry-and-roasted-garlic-veggie-p-t-255457 (may not work)