A perfect combination of savory, nutty, rustic flavors with just a hint sweetness from the sweet potatoes.  This makes a perfect snack or meal on the go—spread it on bread or crackers, or stuff a slice in a wrap with favorite veggies.

Recipe and photos by Ricki Heller, author of Sweet Freedom, a dessert cookbook free of dairy, wheat, eggs, and refined sugars. Ricki currently blogs new recipes that are ACD and SCD-friendly (dairy-free, sugar-free, gluten-free, and vegan) at her blog, Diet, Dessert and Dogs. On her blog, you can also find her two latest e-cookbooks: Desserts without Compromise and Anti Candida Feast Book.

Country –Style Veggie Pâté

• 1/2 cup dry buckwheat groats (kasha)
• 1-1/4 cups vegetable broth or stock
• 1 Tbsp extra virgin olive oil, preferably organic
• 2 medium onions, chopped
• 2 cloves garlic, sliced
• 1-1/4 cups peeled and cubed roasted sweet potato
• 1 large zucchini, trimmed and grated (you can leave the skin on)
• 1 tsp dried rosemary
• 1 tsp dried parsley
• 1 tsp dried tarragon
• pinch nutmeg
• 3/4 cup lightly toasted sunflower seeds
• 2 Tbsp finely ground flax seeds
• 3 Tbsp soy or chickpea flour
• salt and pepper, to taste

Bring the broth to a boil in a small pot.  Add the buckwheat, lower heat to simmer, and cover.  Simmer for 15-18 minutes, until the liquid is absorbed; removed from heat and set aside to cool.

Meanwhile, heat the oil in a frypan and add the onion and garlic.  Sauté until the onion is golden and the garlic has begun to brown.  Add the sweet potato and zucchini along with the rosemary, parsley, tarragon and nutmeg and continue to cook until the zucchini releases most of its liquid.  Turn off heat.

In the bowl of a food processor, grind the sunflower seeds, flax seeds and soy flour until it reaches the consistency of a fine meal.  Add the onion-vegetable mixture and process until almost smooth.  Add the cooked buckwheat to the processor; process until desired consistency is reached (I like it perfectly smooth, more like a conventional pate; you can leave it a bit grainy if you prefer).  Stir in the 1/2 cup buckwheat by hand, but do not process again.  Season with salt and pepper.

Turn the mixture into the prepared pan and bake 1 hour to 70 minutes, until the outside is crisp and browned.  Allow to cool for 10-15 minutes before slicing.  Makes 6-8 servings.  May be frozen.

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