Sunflower Seed Potatoes Recipes

SUNFLOWER SEED VEGAN CHEESE AND TOMATO BAKE

Steps:

• Blend together all of the sunflower seed cheese sauce ingredients together.
• In a large baking dish (10-12″) place a layer of sliced potatoes, sprinkle in the onion pepper and cherry tomatoes.
• Pour over one-third of the sunflower cheese sauce, trying to fill in the gaps in between.
• Repeat steps 2-3 a couple of more times until the dish is full.
• Bake in the middle of the oven for 75-90 mins at 190 C / 375 F.
• Test that the potato is cooked by sliding in a knife and remove from the oven when cooked.
• If the potato is not cooked at the topping is golden then reduce the heat by a quarter, move to the bottom of the oven and continue to bake.
• Enjoy as soon as it's cool enough to eat. It is however just as delicious cold the next day.

RAMP SUNFLOWER SEED POTATO SALAD

Steps:

• Place the potatoes in a large saucepan, cover the potatoes with water and add a teaspoon of salt and a pinch of white granulated sugar.
• Bring the potatoes to a boil and let cook until they are soft, but still firm. They should not be mushy but you should be able to easily run a fork through them, about 20 minutes.
• Drain the potatoes and peel them while they are still warm. Cut each potato into slices and place in a large bowl.
• Heat up the vegetable broth and pour the broth over the potatoes. Let the potato slices stand in the broth for 30 minutes.
• Wash and pat dry the ramps. Trim the bulbs off of the ends and cut away any excess stalks from the bottom. Trim the ends off of the bulbs.
• Slice one or two of the bulbs into rings and set aside. Cut the leaves into thick strips and chop the rest of the bulbs. Reserve about two tablespoons of the ramp leaf strips for garnish. Set aside.
• Add the ramp leaf strips and chopped bulbs to a food processor along with the white balsamic vinegar, sea salt, white pepper and pinch of white granulated sugar. Purée the mixture.
• Add the olive oil one tablespoon at a time until everything is combined into a smooth sauce. Taste and adjust the sugar/salt ratio to your liking.
• If there is too much excess liquid in the bowl with the vegetable broth marinated potatoes after soaking them, pour it off but reserve the liquid.
• Toss the vegetable broth soaked potatoes with the ramp, vinegar and oil sauce.
• Add more sea salt, white granulated sugar and/or white pepper to taste. Toss in the 1/3 cup of raw sunflower seeds.
• If the mixture is still too dry, or the potatoes are not completely covered, mix in some more vegetable broth, one tablespoon at a time until everything is coated.
• Cover the potato salad and let it stand at room temperature for 30 minutes.
• Garnish with the reserved ramp leaf strips, bulb rings and the tablespoon of raw sunflower seeds before serving.

SUNFLOWER SEED POTATOES

Steps:

• Wash, peel and finely dice the potatoes into small even-sized dice. Peel and chop the onions, and peel and finely chop the garlic.
• Heat the oil in a large, non-stick pan or wok, then add the potatoes, onion and garlic, and sauté for 15 minutes, stirring frequently, until the onions and garlic have softened and the potatoes are fully cooked.
• Stir the sunflower seeds, chopped parsley and lemon juice into the pan or wok, season to taste, and toss the mixture until all the ingredients are thoroughly combined and heated through.
• Garnish with the reserved parsley and serve.

ROASTED SWEET POTATO WITH RAISINS AND SUNFLOWER SEEDS

Steps:

• Preheat oven to 425 degrees.
• Chop sweet potato. Spread evenly over bottom of large glass baking pan.
• Sprinkle raisins and sunflower seeds evenly over potato pieces.
• Coat liberally with olive oil (drizzle over and stir things up, then spread evenly again.).
• Bake for 20-30 minutes, until tender.
• Serve and enjoy!

SUNFLOWER SEED AND BASIL PESTO

Steps:

• Place basil, parsley, olive oil, sunflower seeds, Pecorino Romano cheese, lemon juice, garlic, and sea salt into a small blender or food processor; puree until blended to desired consistency. Taste and adjust salt if desired.

VEGGIE PATE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
• In a food processor, blend sunflower seeds, whole wheat flour, nutritional yeast, salt, vegetable oil, lemon juice, potato, carrot, onion, celery, garlic, water, thyme, basil, sage, savory, pepper and dry mustard. Process the mixture until almost smooth.
• Transfer mixture to the baking dish. Bake in the preheated oven 1 hour, or until bubbly and lightly browned.