Pumpkin Seed Yam Pater Recipes

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PUMPKIN SEED & YAM PATER



Pumpkin Seed & Yam Pater image

I got this recipe from my favorite cook book extra veganza.. I have been bringing this pate to potluck . And the next day all my friends called me to get the recipe. When you try it ounce you can't have an other wrap or sandwich without it! I always make big batch and keep some in the freezer.

Provided by Crook cook

Categories     Spreads

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cup of grounded raw pumpkin seeds
1 big yam
1/2 red onion
3 garlic cloves
3 tablespoons tamari
2 tablespoons lemon juice
3 tablespoons nutritional yeast
2 tablespoons oil
1 tablespoon Dijon mustard
rosemary
sesame seeds

Steps:

  • Its super simple : just trow all the ingredients in the food processor, except the last two.
  • Blend it until smooth. Oil a loaf pan or a pie dish. Scoop the mixture and spread it evenly .Then sprinkle it with the rosemary and sesame seeds.
  • Place it in a preheated oven 350 F and cook it for 40 minutes.

Nutrition Facts : Calories 377.6, Fat 23.6, SaturatedFat 3.8, Sodium 810.5, Carbohydrate 31.2, Fiber 7.8, Sugar 1.9, Protein 16.4

PUMPKIN SEED SPREAD



Pumpkin Seed Spread image

My version of pumpkin seed spread straddles the fence between sweet and savory, and is very adaptable. It was inspired by a similar (but savory) spread that Cortney Burns and Nick Balla serve at their San Francisco restaurant, Duna.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 2h40m

Yield 12

Number Of Ingredients 11

½ cup vegetable oil
8 peeled garlic cloves, halved or quartered depending on size
2 cups green (hulled) pumpkin seeds
½ cup diced onion
2 tablespoons diced green serrano or jalapeno chilies
¾ cup apple juice
2 limes, juiced
1 cup fresh cilantro leaves
1 teaspoon salt, plus more to taste
½ cup apple juice or water, to adjust texture of spread
2 teaspoons apple cider vinegar

Steps:

  • Place garlic pieces in a cold, dry skillet. Add vegetable oil. Cook garlic on low heat until it starts to soften but does not get brown, about 8 to 10 minutes, stirring occasionally. When garlic is tender, remove skillet from heat; let garlic cool in the oil.
  • Place pumpkin seeds in a cold, dry skillet. Set heat to medium. Stir seeds until hot and fragrant but not browned, 3 to 5 minutes. Remove from heat. Transfer to a bowl.
  • Heat vegetable oil in a skillet over high heat. Add onion and Serrano pepper. Cool until edges start to brown and some bits begin to char, 3 to 5 minutes. Pour in apple juice. Reduce heat to medium and cook until liquid is reduced almost all the way and has a syrup-like consistency, about 5 minutes. Remove from heat.
  • Place pumpkin seeds, cilantro leaves, onion mixture, softened garlic and oil, lime juice, and salt in the bowl of a food processor. Cover and pulse on and off until mixture becomes a coarse paste, scraping down sides with a spatula a few times, 1 or 2 minutes. If mixture is quite thick, add a few tablespoons of apple juice or water (apple juice will make it sweeter).
  • Continue to process until mixture is to your desired consistency. Transfer to a bowl. Cover; refrigerate until chilled, about 2 hours. Taste, and adjust seasonings and acidity as needed with additional salt and/or apple cider vinegar.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 9.8 g, Fat 19.7 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 3.4 g, Sodium 201.4 mg, Sugar 3.6 g

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