So, this isn't a pâté as in a mixture of ground meat and fat minced into a spreadable paste; it is, quite literally, a pumpkin paste. But I serve it in the same manner as a meat pâté - with olives and crusty bread. Plus it gave me an opportunity to use my pumpkin Le Creuset. Pumpkin Pâté 2 C pumpkin puree 2 C raw cashews (soaked and drained) 1/2 C water (use soaked nut salted water) 1/4 C organic maple-agave syrup (sweeten to taste) 3 T pumpkin seed oil 1/2 t pink Himalaya salt (salt to taste) 1/4 C tangerine juice (use lemon juice for a more tart flavor) 1 t cinnamon 1 t nutmeg 1 t ground ginger 1/2 tsp cayenne Directions: 1. Soak the raw cashews for 30 minutes in salted water. Drain, but reserve the water for use in the dip. 2. Preheat oven to 250 degrees. 3. Add the drained cashews, pumpkin, maple-agave syrup, tangerine juice, oil, salt and spices to a food processor or high speed blender 4. Add the water in a few splashes at a time. Process until the desired texture is reached.
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