American & Vegan & Raw: Raw Pumpkin Seed Paté Boats

Sami from Oregon wrote me a couch & (un)cooking request on couchsurfing.org some month ago. I gladly excepted and we finally ended up in my friend Ninas kitchen to prepare three raw dishes – each of them so delicious that my stomach makes noises just because I´m thinking of them.

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Sami has been mostly raw for the last two and a half years so it was kind of difficult in the beginning to find american dishes you can do raw. But Sami was pretty creative and that´s how she explained to me our first dish –  Raw Pumpkin Seed Paté Boats.

„The pumpkin/squash is a native plant to the Americas and boats are a big deal to Oregon since it’s on the Pacific Ocean. Plus I was taught a similar recipe by a vegan chef from the CIA (Culinary Institute of America) when I first went vegan.“

And that´s how you do it! 😉

Pumpkin Seed Paté Boats

  • about 2 cups pumpkin seeds, soaked for an hour
  • 1/2 red bell pepper
  • 1 1/2 teaspoons cumin or to taste
  • about 1 cup fresh sage
  • 1 cup fresh parsley
  • 2-3 tablespoons olive oil
  • 2 – 3 cloves garlic
  • 2 tablespoons lemon juice
  • sea salt & pepper to taste
  • water if needed
decoration:
  • 1 avocado, sliced
  • 1/2 red bell pepper, cut into small pieces
  • 1/2 yellow bell pepper, cut into small pieces
  • 1 carrot, grated
  • some big leafes of napa cabbage
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Put everything except the decoration in your blender. Add just enough water to get it blended – not too much!
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Season with sea salt and pepper.
Take one leaf of the napa cabbage. Fill it with paté.
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Sprinkle the grated carrot over it.
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Add red and yellow bell pepper pieces.
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Add avocado slices.
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Repeat until all leafes and paté are gone.
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Enjoy those delicious, colorful boats! YUMMY!!!
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