Creamy Raw Almond-Pumpkinseed Pate

Sometimes you just get in the culinary groove, and thank the Great Gods of Grub when the recipes continue to flow easily and smoothly, like ganache over ice cream.  This past week was one of those weeks for me.  You know, the kind when you attempt to recreate an old favorite without gluten, eggs, dairy or refined sugars, and the results exceed your expectations–on the first try! Or when you have a sudden brainwave to combine your favorite nut butter with your favorite veggies, resulting in oven fries that have changed people’s lives (okay, probably not really, but blame Angela– that’s what she said). Or what about when you peruse the contents of the fridge to scrounge the last remaining remnants of a bag of raw almonds, raw pumpkinseeds and a half a lemon; you decide to combine them with some of the overabundant fresh herbs in your garden, a bit of this and a bit of that–and come up with one of the best darned raw pâtés you’ve ever made?

It does seem sometimes that the rest of life is merely an interruption in your cooking and blogging, doesn’t it?

Although my desk was piled high with student papers to mark (inevitable as the semester draws to a close), I couldn’t very well stop eating, now, could I? So in between bouts of reading, circling mis-spelled words with a red pen, and inking comments all over the assignments, I cooked up a few things so the HH and I wouldn’t starve. (“Mum, that’s very dog-like of you to say that. We thought we were the only ones who felt like we were starving if we hadn’t eaten in the last 20 minutes.”).

First up was the final version of a Rustic Peach and Mascarpone Tart on Oatcake Crust that I’d been working on for a while.  This time, it all came together–tender, biscuit-like crust; rich, luxurious “mascarpone”; and juicy, mouth-watering glazed peaches. I was so tickled with it that I even submitted it to an event at one of our national newspapers, and last Saturday, was chuffed to see this (I posted the original photo on my Facebook page):

[Yes, that’s supposed to be a sketch of moi. Basically, that’s why I entered the event–to get my own “Gastrosketch”!!]

The tart success was followed by an amazing appetizer (hint: it involves quinoa); a new favorite ice cream (hint: you won’t find it at Baskin-Robbins); a whack of recipes from the cookbook in my next giveaway post (hint: next week!); homemade hemp milk (hint: Hippie-dippy!); and, of course, this incredible pâté, which I consumed one morning for breakfast, rolled in raw collard leaves, like so:

The spread is also great on rice cakes, crackers, or perched on a baby carrot for a high-protein midafternoon snack. The key to its ethereal creaminess is  avocado. And while I’ve created many a raw veggie pâté in my day, I’ve never thought to add avocado to the mix.  Yes, it does amp up the fat content considerably; but it also lends a velvet smoothness to the base of the spread that, combined with the bits of texture from the veggies, nuts and seeds, elevates it beyond the usual mix of this sort. And pumpkinseeds are actually a great anti-candida food since they are anti-parasitic (not to mention oh-so-important for all the prostate glands out there, gentlemen.).

I realize that the kitchen muses may not deign to visit me every week, so I’m always happy when I experience that kind of creative success in the kitchen for a few days running. And even though the food processor and VitaMix may now grow silent for a few days, I can still enjoy the results of last week’s experiments this week–while I sit at my desk, marking essays. 😉

Never miss a recipe–or a comment from The Girls! Click here to subscribe to RickiHeller.com via email. You’ll get recipes as soon as they’re posted, plus cookbook updates and news about upcoming events! (“We love subscribers, Mum. . . almost as much as we love treats!”)

Last Year at this Time: Granola “Haystack” Cookies (baked) (gluten free; ACD Stage 3 and beyond)

Two Years Ago: Meaty Spinach Pesto Lasagna (gluten free; ACD Stage 2 and beyond)

Three Years Ago: Confetti Quinoa and Wild Rice Salad (gluten free; ACD Stage 2 and beyond)

Four Years Ago: Mrs. K’s Date Cake (not gluten free; ACD maintenance only)

© Ricki Heller, RickiHeller.com

[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]

Share

Comments

  1. This looks really good!

  2. Congrats on appearing in the newspaper, Ricki!! I love your sketch. 🙂

    • Hallie, there were about 20 or more of us. . . they did a whole two-page spread of all the “Gastroposters” who submitted peach-based recipes! It was really fun to see the sketch and read about all the other recipes, too. And I think anyone can submit…. (hint, hint) 😉

  3. Congrats on getting Rustic Peach and Mascarpone Tart on Oatcake Crust published! I would LOVE to see the recipe so I can try it out. The pate also looks amazing, I pinned it.

  4. Yes, raw foods and summer go together like… well, most people would say summer and ice cream. Summer and raw vegan ice cream, then 🙂 Loved your gastropost! I think, being a fellow Toronto dweller, I may have to try it out myself!

  5. congrats on your write up! and that pate looks FAB!

    • Thanks, Caralyn! But I think everyone else got a write-up, too ;-). Glad you like the pate–I think it’s BED friendly, no? 😀

  6. That sketch looks AWESOME! I want my own gastrosketch!! 🙂 And the pate sounds delicious. I need to eat more raw while veggies are at their peak and it’s still warm outside!

    • Bianca, I’m pretty sure anyone can enter–it’s an online event. And if they use your recipe, you get a gastrosketch! Whoo hoo!! (It’s the little things that make me happy. . . ). 😀

  7. Love this recipe, Ricki. And I love that you added tahini. I put that stuff in everything. It’s the best.

    Looks just terrific. 🙂

    • I love tahini, too–but ONLY when it’s “in” other stuff! I know some people use it like nut butter on toast, etc. . .never did like it that way. But in this–yum! 😀

  8. Way to go with the peach recipe as well as this pate. I love how you have incorporated so many veggies as well is nuts in there. It looks scrumptious.

    • Thanks so much, Janet! It has fewer veggies than my other raw pate on the site, but I wanted to amp up the protein, too, so I think the balance works nicely. 🙂

  9. Courtney says:

    Oh my goodness–congrats on the recipe in the paper, Ricki! That is wonderful. I hope you’ll share the recipe with us as well… 😉

    “It does seem sometimes that the rest of life is merely an interruption in your cooking and blogging, doesn’t it?”
    Ha! I love this so soooo much, lol. I don’t blog, but I generally do feel as though the rest of life (i.e. WORK) is simply taking away from my “play” time in the kitchen 🙂

    Courtney

    • Thanks, Courtney! I’ll be posting the Peach Tart next up. 🙂 And glad I’m not the only one that thinks of kitchen time as play! 😀

  10. Congrats on having your recipe featured! It is nice when you have the cooking flow going. I’m glad it led you to this dip. It looks great. (I bet the fabulous photos help. Maybe it’s the blue off-setting the green? I’m really digging them.)

  11. The combination of tahini and avocado would make this dip so creamy! It looks delicious, and I love that it is full of veggies. Congrats on getting published in the newspaper!

    • Yes, the tahini-avocado provides a really creamy base, and the nuts/seeds contribute as well, though I prefer to leave a bit of texture there. Thanks so much, Lauren! 🙂

  12. this looks great – in fact I really wish I could just live in your kitchen and enjoy all the good food you have been producing (I am sure you wouldn’t mind sharing). Congrats on the peach pie and I love the idea of nuts and avocados in a dip – I’ve never done it either but it makes good sense. Now I am jealous of your gastro sketch

    • Johanna, you know I’d LOVE to share with you, any time (and E and Sylvia, too, if they’d like!). Now, get yourself over to my kitchen!! 😀 And the gastrosketch was the best part, imo! 😉

  13. I am waiting for those elusive Great Gods of Grub to show up at my doorstep right now! The recipes have not been flowing quite so smoothly lately with everyone home for summer. I am so happy that you are in such an awesome recipe creation mode!! Your successes are definitely to our benefit. 😀
    Congrats on getting in the newspaper. How cool is that? I am still waiting for that recipe… but this one is sounding pretty awesome right now as well. What a cool idea for a pate!

    • Thanks so much, Kim! The paper thing was fun. . . but really, they included LOADS of people–all you had to do was submit something! 😀

  14. I’m very impressed with the newspaper snippet – congratulations! This looks highly deserving of being featured in such a way, and those rolled up leaves look amazing.

    • Thanks so much, Kari! The collard wraps are one of my favorite things to eat, whether with this (or another) pate, hummus, grilled tofu. . . whatever! 😉

  15. Oh I LOVE the gastrosketch 🙂 Congrats Ricki! I also love this pate and can’t wait to try it out! Enjoy your roll…maybe that’s just the way things will always be now! xo

    • Ha, ha!! Well, I’ve been through a few of these “rolls” and then fallow periods in the kitchen. . . I know it won’t last forever, but I’m taking full advantage now!

  16. Weisseroe says:

    Congratulations on appearing in the newspaper and on your “gastrosketch”! Very cool!:-)
    And when are we, readers of DDD, going to see the recipe of that lovely Rustic Peach and Mascarpone Tart on Oatcake Crust?… It´s an urgent matter, you see, as I plan to bake a peach tart this weekend… 😉

    • Weisseroe, thanks so much! I’ve started working on the post already and hope to have it up by the weekend. . . sorry in advance if I don’t make the baking deadline, though! Scores of student essays will have to take precedence, unfortunately (ie, my actual job!!) 😉

  17. This looks beautiful, especially rolled up in the kale leaves. However, I am deathly allergic to avocado (which was a brilliant addition)–or else I just have a deathly food sensitivity to it–so I wondered if you have a suggested substitute. Maybe cooked pureed fresh peas? Thanks!

    • Betsy, the peas would certainly add the same brilliant green color, though of course they wouldn’t be quite as creamy. Definitely worth a try, though! (or even pureed edamame). 🙂

  18. Yum! Gotta try this recipe! Thanks!

  19. It sounds so good! Since I’m allergic to Almonds though, do you think I could swap them for Cashews? Thanks 🙂

  20. Congratulations, Ricki! I love this pate. I’ve been making them like there’s no tomorrow, and I can’t wait to dive in here. I’ve never tried one with pumpkin seeds. Love the incorporation of zucchini, avocado, and dill too. Thank you!!

    • Thanks, Heather! I love the pumpkinseeds in it, but of course you could use sunflower seeds or even more nuts of your choice. The dill, though is irreplaceable 😉

  21. I love it when recipes just come together, and this one looks diving! Droolling over your peach tart too!

  22. Oh heavens, I don’t miss the towering, wobbling, terrifying piles of marking that were involved in being a sociology tutor at uni! Although it was amazing to me that, so quickly, it becomes possible to tell a grade by the second page. Comparing that experience as a tutor to how hard I worked on and scrutinised each essay as a student…. but I digress.

    I have about a million remnants of nuts and seeds in my fridge right now. I should definitely try this!

  23. This is a really cool (and yummy!) looking recipe! Thanks so much for sharing!

  24. Just the idea of marscapone makes my mouth happy!

  25. This looks and sounds so yummy – can’t wait to make it!!! Thanks for sharing it today on fb! I love everything you post 🙂

Trackbacks

  1. […] Diet, Dessert, and Dogs shared Almond-Pumpkinseed Pate […]

  2. […] Creamy Raw Almond and Pumpkin seed Pate […]

Speak Your Mind

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.