Spicy Pumpkin Seed Pâté
Spicy Pumpkin Seed Pâté serves: 10 servings (about 2 Tbsp per serving)
Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes
Ingredients:
- 1/4 cup (60 ml) olive oil, divided
- 2 cups (144 g) sliced cremini mushrooms
- 2 garlic cloves, chopped
- 1 1/2 cups (180 g) raw, shelled pumpkin seeds
- 3 Tbsp chopped fresh parsley
- 1 1/2 tsp chopped fresh thyme
- 2 Tbsp water
- 1 Tbsp white miso paste
- 1 Tbsp rice vinegar
- 1 Tbsp tamari
- 1 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- In a medium pan, heat 1 Tbsp oil over medium-high heat. Add mushrooms and cook, stirring occasionally, for 5 min, or until cooked through and slightly browned. Add garlic and cook an additional min, stirring often.
- In a food processor fitted with the S blade, place cooked mushrooms and garlic. Add remaining 3 Tbsp oil, pumpkin seeds, parsley, thyme, water, miso, vinegar, tamari, red pepper flakes, salt and black pepper. Process until smooth, stopping to scrape down sides when necessary.
- Remove pâté from food processor bowl. Serve at room temperature with crackers or crostini, or as a spread on sandwiches or collard leaves.
Notes:
Storage tip: Pâté will keep in an airtight container in the refrigerator for up to 2 weeks.
Simplify this recipe: Use 1/2 tsp dried thyme and 1 tsp dried parsley in place of fresh herbs.
Make it soy-free: Substitute coconut aminos for tamari. Substitute chickpea miso or 2 Tbsp nutritional yeast for white miso.
Make it nightshade-free: Omit red pepper flakes.
Nutrition Information Per Serving:
159 calories, 14.3 g total fat, 2.3 g saturated fat, 4.2 g polyunsaturated fat, 6.8 g monounsaturated fat, 0 mg cholesterol, 288 mg sodium, 194 mg potassium, 4.1 g total carbohydrates, 1.6 g fiber, 0.7 g sugar, 6 g protein, 2% calcium, 10% iron
