Raw Seed Pate (Keffi's Pate)

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Raw Seed Pate (Keffi's Pate)

 

I got this recipe from the rec.food.veg.cooking newsgroup in May 1995. It

originates in a restaurant called `Keffi's' somewhere in America. You will

need to

start this in advance as the seeds need soaking.

 

Make sure you get the green pumpkin seeds. These are a special variety

grown without hard hulls so that you can still sprout them but they don't

need peeling.

 

 

Serves 1 (multiply up as required)

 

2 tbsp sunflower seeds

2 tbsp pumpkin seeds

1-2 tsp soy sauce

Optional - any or all of the following:

 

2 tbsp finely-chopped onion

1 small garlic clove, chopped

1 tbsp chopped fresh herbs (eg basil, sage, rosemary)

 

1. Soak the seeds in plenty of water for 6-24 hours, the longer the better.

Rinse the seeds and change the water after 12

hours.

 

2. Drain and rinse the seeds, removing any sunflower skins that have

escaped, and put in the food processor with all the

other ingredients.

 

3. Blend until almost smooth then adjust seasoning. You can eat it straight

away but it's best left for a few hours. Nice with

celery sticks.