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.

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

Put everything except the decoration in your blender. Add just enough water to get it blended – not too much!
Season with sea salt and pepper.
Take one leaf of the napa cabbage. Fill it with paté.
Sprinkle the grated carrot over it.
Add red and yellow bell pepper pieces.
Add avocado slices.
Repeat until all leafes and paté are gone.
Enjoy those delicious, colorful boats! YUMMY!!!

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