Keffi's Pate (vegan)

15 Jan 2011 04:03 PM

This recipe was sent in by Greg. It's from John Robbins' book Diet for a New World.
"I lent the book to a work colleague, and he prepared the following pate recipe from it for our team's morning tea - it went down well with everyone, though I have to say that it's a somewhat unappealing grey colour. It does taste great."
You will need:
     1 cup         pumpkin kernels
     1 cup         sunflower seeds
     1/2             small red onion, chopped
     1/2 cup    coarsely chopped fresh basil
     2 tbsp        soy sauce
     1/4 tsp     fresh ground black pepper
Method:
Cover the pumpkin seeds and sunflower seeds with tepid water (20-30 degrees) and leave to sit for six to nine hours. By this time the sprouting process will have begun. Wash the seeds and Kernels a number of times until the washing water is clear. Drain the seeds and kernels. Put all ingredients in a blender and blend until smooth.
Keeps for up to 3 days in the fridge.

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