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