keffi's pate

Last Updated:03 Dec 96
Written 03 Oct 1996 by ombodhi thoren st john

keffi's pate' makes 2 cups

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.

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

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.

P.S. - i have eaten at keffi's. it shut down some time ago. a new restaurant sprouted in its place -- green garden. now green garden has gone out of business.

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