Wednesday, September 12, 2012

Sunflower Cheer

I love sunflowers! They bring such cheer to any day! From large ones growing in the garden, to the small, compact bouquets that grace a farmer's market, sunflowers always seem to smile from their golden-fringed faces. A bag of sunflower seeds with shells is a fun snack to take along when going on a hike, and sunflowers ground into tahini butter make the addition of nutty goodness to a batch of hummus. And birds, oh the birds! They love sunflower seeds and it's enjoyable to see what comes to dried sunflower stocks in the garden during the winter months.  A versatile plant, sunflowers bring both nourishment and joy. 

Sometimes it is fun to try something completely new and different.  Have you ever made or eaten a sunflower seed loaf? Sunflower seeds are used frequently in vegetarian cuisine, although most generally think of them as an addition to veggie burger patties, I'm sharing a recipe for Sunflower Loaf, a dish that slices up nicely in the manner of "meat loaf". Serve with potatoes and veggies, or rice and gravy. And the next day, the cold left-overs make a delicious sandwich filling! Just cut off the crusts, add a cup of tea, and you're all set for tea-time solitude in the garden --- sipping and eating under the shade of a tall stand of sunflowers!

Sunflower Loaf

1/2 cup ground sunflower seeds
1/2 cup bread crumbs
1 cup ground walnuts
3/4 cup grated raw potato
1 tsp. salt
1 cup milk, soy or nut
1 Tbsp. nutritional food yeast
3 Tbsp. grated onion

Mix ingredients. Let stand covered for 1/2 hour. Bake at 350 degrees for 1 hour.

Serves: 6


  1. Sunflowers always make me smile. Such a bright cheerful flower!

  2. Interesting sounding recipe. I do think I would like some sort of bread load with sunflowers.
    Love the beauty of sunflowers. This year we didn't plant any, but the birds planted them around our garden anyway. Oh how they have enjoyed them too. Most of the seeds are gone now.


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