Carrot, Lentil & Seed Pate with Rosemary & Cracked Pepper

Directions

1. PLACE cold water in a small, shallow bowl. Slowly sprinkle gelatin over water, allowing it to absorb water. Set aside.
2. HEAT a medium sauté pan over medium heat and add canola oil, 2 tsp (10 mL) rosemary, and onions.
3. IN a small sauce pan, bring stock to a boil and add carrots. Reduce heat, cover saucepan, and simmer until carrots are tender. Remove cooked carrots to food processor using a slotted spoon. Bring remaining stock back to a simmer and add the split red lentils. Cook covered with a lid until the lentils are tender (but not broken down). Drain any excess liquid. Transfer to the food processor.
4. SOAK sunflower seeds in 1 cup hot water for 3 minutes. During this time, slowly heat gelatin over a double boiler until the crystals have completely dissolved. Drain sunflower seeds and transfer to food processor.
5. PUREE contents of processor until smooth. Scrape sides down using a spatula and process again. Transfer to a medium bowl. Adjust seasoning as desired. Stir in the heated gelatin. Transfer to a 3 cup mold, lined with plastic wrap, and chill for 4 hours or overnight.
6. TURN pâté out onto a dish, sprinkle with chopped fresh rosemary & pepper. Serve with crackers.