Kauai Pepita Pate Recipes

MAPLE CHAI SPICED PEPITAS

Steps:

• Line a baking sheet with parchment paper and set aside.
• Add the pepitas to a large skillet and toast over medium-low heat, stirring frequently, until golden brown and fragrant, 6 to 8 minutes.
• Meanwhile, combine the cinnamon, allspice, ginger, salt, pepper and nutmeg in a small bowl. Set aside.
• Remove the pepitas from the pan and return the pan to the stovetop. Add the brown sugar, maple syrup and 1 teaspoon water and cook, stirring constantly, until the mixture is combined and the sugar dissolves, 1 to 2 minutes. Stir in the spices, then turn off the heat. Add the toasted pepitas and toss until the seeds are evenly coated. Pour over the lined baking sheet and spread to cool completely.
• Break up slightly, then store at room temperature in an airtight container for up to two weeks.

SWEET AND SALTY PEPITAS

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and lightly oil the foil.
• Melt the butter in a saute pan over medium heat. Add the pepitas, toss to coat in the butter and then add the sugar, cinnamon, ginger, allspice, cloves and 1 teaspoon salt. Spread the pepitas on the prepared baking sheet in 1 layer and bake, stirring once or twice, until golden brown all over, 12 to 15 minutes. Let cool completely.

LENTIL WAFFLES

Steps:

• Wash, drain lentils, do not discard skins.
• Add them back to lentils.
• Grind lentils, garlic, ginger, garlic to a paste.
• Add all other ingredients and make a thick batter.
• Heat waffle iron, pour 1 ladleful of mixture in centre.
• Close and allow to cook till done.
• Serve hot with green chutney or curds.

CHIPOTLE-PEPITA SALSA

Steps:

• Heat oven to 400º F degrees.
• Spread pumpkin seeds on a baking sheet and toast until they begin to pop and turn brown, about 5 minutes.
• Remove from oven and let cool.
• In a blender, combine the chopped tomato, onion, garlic, cilantro, cumin, coriander, chili powder, chipotles, adobo sauce, olive oil, salt, sugar, and 1/2 cup of the toasted pumpkin seeds.
• Stir in the lime juice.
• Refrigerate salsa for at least 1 hour to allow flavors to combine.
• Bring salsa to room temperature for 30 minutes before service.
• Great with fish.

ARTICHOKE PATE

Steps:

• Place artichoke bottoms, lemon juice and olive oil in a blender or a food processor and puree.
• Add Parmesan cheese, oregano and walnuts and pulse 5 or 6 times.
• Remove from blender and stir in ricotta cheese.
• Add pepper to taste.
• Serve with peppered crackers.

PEPITA PESTO

Steps:

• Combine parsley, pepitas, basil, lemon juice, water, and garlic salt in the bowl of a food processor; pulse until blended into a coarse meal. Pour olive oil in slowly and pulse a few times until pesto has come together.

VANILLA LATTE

Steps:

• Slice vanilla bean and scrape out the seeds, using a sharp pointed knife.
• Combine vanilla bean, seeds and milk in a pot and let soak for an hour.
• After soaking one hour, slowly bring to a boil, remove the vanilla bean and foam the milk.
• Divide steamed milk into two tall glasses, then slowly pour half of the coffee into each glass (not in the middle but from the rim down the side of the glass).
• If you want sweet coffee, you can sweeten the coffee before pouring into the milk.
• Sprinkle with cocoa powder and enjoy!

KAUAI PEPITA PATE

Steps:

• Grind pepita, jalapeno, oil, lime juice, and seasonings in food processor.
• Add water as needed, about 1/2 cup.
• When it's smooth, remove from processor.
• Fold in cilantro, scallions and tomato.
• Enjoy with crackers, as a dip, spread, or a tasty filling.