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Curried pumpkin seed pate 60 minutes

This time last year Grim Grains was born. If you were there at the start of it all you'll remember that the first recipe I posted was black scones (my lovely eatable meteorites). Cooking had become a passion, this blog needed to happen. I was freelancing back then and had a lot of time to dedicate to the project, nowadays I work in studio all day and finding time to cook up new foods is tough. Because of this my meals have become simpler. I feel my meals will continue to be simple due to the fact that me and Devine will be embarking on an exciting new adventure next year- We want to live on a sailboat. If you've ever been on one you know that space is an issue. I'm not only talking about storage but also about refrigeration. Grim Grains will still happen but will be very different at this point I imagine. Hopefully i'll still be able to make my own pâté.

I wanted to try and re-create a curry pâté I had some time ago. While I didn't have sunflower seeds to use as a base, I had a jar full of pumpkin seeds! As you know pumpkin seeds can be expensive, I recommend buying it in bulk (I ordered mine from Yupik.com). As with my veggie pate recipe, the seeds need to be soaked prior to blending. To learn more about the whys and hows of seed soaking check out the article Soaking Nuts Seeds & Grains by the Blender Girl.

This pâté can be used on toast, sliced cucumbers or other veggies. Sometimes I cube it up and use it as a topping for salads and other meals.

raw pumpkin seeds1 cupsea salt1 tspsweet potatoes1/3 cup, steamedoats1/2 cup, groundgarlic2 cloves, mincedscallions1 branchnutritional yeast1/4 cuplemon juice1 tspcurry powder2 tspgaram masala1 tspground turmeric1 tspwater1/3 cup

    4 blocks

  • Dissolve 1 tsp of salt in 2 cups of water, add pumpkin seeds and cover with a breathable material. Soak for a minimum of 8 hours (or overnight).
  • Preheat oven to 350F.
  • Cube and steam 1/3 cup's worth of sweet potato.
  • Strain and rinse off the pumpkin seeds. Put in a large bowl with 1/2 cup of ground rolled oats (you can grind the oats into a flour with an immersion blender), 2 grated carrots, 2 minced garlic cloves, a 1/3 cup of steamed sweet potatoes, the chopped scallions, 1 tsp of lemon juice, 2 tsp of curry powder, 1 tsp of garam masala, 1/2 tsp of turmeric powder and 1/3 cup of water. Puree with an immersion blender or using a food processor.
  • Fold in 1/4 cup of nutritional yeast. Season with black pepper and salt to taste.
  • Line an 8x8 glass baking dish with parchment paper, pour mixture in and flatten evenly with a spatula.
  • Bake for 50 minutes, let cool. Cut into 4 squares and store in the refrigerator. Use as a spread on toast, sliced cucumbers or your sliced vegetable of choice!
#lunch #dinner

Miso veggie pate

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Halloween pumpkin cookies

#halloween #dessert

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