1 cup raw pumpkin seeds
1 cup raw sunflower seeds
1/2 medium red onion
2 tablespoons tamari
1/2 cup coarsely chopped fresh basil
1/4 teaspoon freshly ground black pepper
This delectable pate' comes from restaurant keffi in santa cruz. it
is uncooked and is made from pumpkin and sunflower seeds
that are soaked for six to twelve hours to achieve the desired taste and texture. more
important, soaking starts the sprouting
process, which improves the nutritional value of the seeds. spread a tortilla with the
pate', top with lettuce and tomato, and roll up.
Put the pumpkin and sunflower seeds in a medium bowl and cover with water. allow to soak
for 6 to 12 hours. drain, rinse thoroughly, and drain again. put the soaked seeds and all
the remaining ingredients in a food processor fitted with the metal blade. process until
smooth. mound the pate' in the center of a serving dish, cover, and refrigerate for at
least 1 hour before serving.
The pate' keeps up to 3 days in the refrigerator.