Pumpkin Seed Yam Pater Recipes

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PUMPKIN SEED & YAM PATER

I got this recipe from my favorite cook book extra veganza.. I have been bringing this pate to potluck . And the next day all my friends called me to get the recipe. When you try it ounce you can't have an other wrap or sandwich without it! I always make big batch and keep some in the freezer.

Provided by Crook cook

Categories     Spreads

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11



Pumpkin Seed & Yam Pater image

Steps:

  • Its super simple : just trow all the ingredients in the food processor, except the last two.
  • Blend it until smooth. Oil a loaf pan or a pie dish. Scoop the mixture and spread it evenly .Then sprinkle it with the rosemary and sesame seeds.
  • Place it in a preheated oven 350 F and cook it for 40 minutes.

Nutrition Facts : Calories 377.6, Fat 23.6, SaturatedFat 3.8, Sodium 810.5, Carbohydrate 31.2, Fiber 7.8, Sugar 1.9, Protein 16.4

1 cup of grounded raw pumpkin seeds
1 big yam
1/2 red onion
3 garlic cloves
3 tablespoons tamari
2 tablespoons lemon juice
3 tablespoons nutritional yeast
2 tablespoons oil
1 tablespoon Dijon mustard
rosemary
sesame seeds

TRADITIONAL SHORTBREAD

This is Be-Ro recipe, my family's favorite cook book. These are a smash at Christmas and always one of the first cookies to disappear!

Provided by Houmous Monster

Categories     Dessert

Time 1h

Yield 30 cookies, 15 serving(s)

Number Of Ingredients 3



Traditional Shortbread image

Steps:

  • Mix the flour and sugar first, and then rub in the butter.
  • Knead the mixture until it becomes a smooth paste.
  • Roll out till about 3/4 inch thick or 2cm thick.
  • Cut into rectangles and decorate the top with a fork creating rows of holes.
  • Transfer to a greased baking sheet and bake for 20-25 minutes at 160°C (325°F/Gas Mark 3). They want to stay pale and light golden.
  • In warm weather you may want to chill the cookies before baking.
  • This recipe can also be used for petticoat tails. Just split the mixture in two and flatten into 7 inch rounds about a half inch thick (1cm). Mark top into 8 portions and decorate with a fork. Bake for 30 minutes.
  • To use a shortbread mold: Mix a teaspoon of flour and a teaspoon of caster sugar. Grease the mold with oil and evenly sprinkle half the flour/sugar mix. Press the shortbread into the mold, and turn out onto a baking sheet before baking.

Nutrition Facts : Calories 165.2, Fat 9.4, SaturatedFat 5.8, Cholesterol 24.4, Sodium 81.4, Carbohydrate 18.7, Fiber 0.5, Sugar 5.7, Protein 1.9

9 ounces plain flour
3 ounces caster sugar
6 ounces butter

MEYER'S DARK RYE BREAD WITH RYE BERRIES & PUMPKIN SEED

Text excerpted from MEYER'S BAKERY © 2017 by Claus Meyer ||| This is one of my personal favourites, and it's also the most popular rye bread in our bakeries. It's a light and tender loaf that stays fresh for a long time. Here, the fabulous, intense taste of dark malt and rye is supplemented by the lovely crunchiness of pumpkin seeds. If you can't get your hands on cut rye berries, which give the bread a chewy bite, you can just as easily use cracked rye berries.

Provided by Food.com

Categories     Breads

Time 10h

Yield 2 loaves

Number Of Ingredients 8



MEYER'S DARK RYE BREAD WITH RYE BERRIES & PUMPKIN SEED image

Steps:

  • YOUNG Starter:.
  • Refresh your rye stock starter 12-24 hours before use (see page 141).
  • BERRIES AND SEEDS:.
  • At the same time that you refresh your natural stock starter, 12-24 hours before baking, mix the cut rye berries and pumpkin seeds in a bowl and add the water. Cover and leave at room temperature.
  • Dough:.
  • Mix together all the dough ingredients. Drain the soaked berries and seeds and mix them into the dough.
  • See pages 142-4 for how to mix your dough before pouring it into the greased loaf tins and leaving it to rise. Rising time may vary between 2-6 hours - see instructions on pages 144-5.
  • Bake the bread following the instructions on page 145, for approximately 50-60 minutes.
  • Recipe courtesy of MEYER'S BAKERY by Claus Meyers.
  • Get the book here: https://www.amazon.com/Meyer%C2%92s-Bakery-Claus-Meyer/dp/1784722715/.

Nutrition Facts : Calories 1855.3, Fat 61.2, SaturatedFat 9.9, Sodium 3998.5, Carbohydrate 246.5, Fiber 82.8, Sugar 3.4, Protein 129.6

340 g cracked rye berries
175 g pumpkin seeds
500 g cold water
400 g young starter for yeast
200 g lukewarm water
10 g dark malt flour or 30 g malt syrup
400 g rye flour
20 g salt

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