This quick and easy veggie-pate recipe is gluten-free and vegan. Delicious but also nutritious - the pumpkin seeds used in your recipes provide the body with vitamins A, E, F and group B. Very high in protein, iron and zinc as well, they are ideal in helping to prevent anemia and to boost the immune system through out this seasonal changes.
The veggie pate will keep for about 2 weeks in an airtight container in the refrigerator.
Mix all ingredients except flour and spices in food processor until it becomes a paste-like texture.
Add flour and spices and mix again until everything is blended. At this point, you are able to use the preparation as a raw spread.
If you would prefer a conventionally cooked veggie-pate, preheat oven to 350°F. Grease with a little coconut oil a pyrex pan 8 x 8 inches.
Pour and spread evenly in the pan.
Bake in the center of the oven for 30 minutes. Cool and serve.
Marie’s passion for healthy, organic food is evident in everything she does. She specializes in vegan and raw cooking with a special focus on the nutritional wonders of nuts and dried fruits. We’d tell you to visit her website, but you’re already on it!