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Sautéed capsicum and sunflower seed pâté.. nom nom nom

I served this with buckwheat crackers, the recipe for which is here. https://aconsciouskitchen.wordpress.com/2012/09/15/beginnings-and-buckwheat-crackers/comment-page-1/ It received rave reviews from Jamie and Gopi, my wonderful taste testers/ friends 🙂

red pepper and sunflower pate

Ingredients:

3 cups chopped red capsicum (bell pepper), finely chopped

Juice of 1 large lemon

1.5 cups suflower seeds

1/2 Tablespoon oil of your choice

1/2 bunch coriander, stems and leaves, coarsely chopped

1/4-1/2 tspn himalayan salt

1/8 tspn hing

1 tspn paprika

1/4 tspn ground black pepper

1/2 cup water (optional)

 

Method:

Toast the sunflower seeds in a frypan over medium heat until they go brown.  Saute the capsicum in the oil for about ten mins.  Stir it frequently. You want to saute it until its starting to burn/ go black in some places. Stir the capsicum frequently. Then, mix the seeds and capsicum with all other ingredients  and process in a food processer or with a stick mixer until it is a smooth but firm paste. If you want it thinner, more like a dip, add the water (I added the water to serve this on crackers.)

 

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About Madhava.Sangini

Hi, I'm Madhava Sangini. I'm a cook, a naturopath, a Mum, a musician and I practice Bhakti Yoga. I live in rural New Zealand with my husband and 1 year old son. I blog about Vegan/vegetarian cooking, healthy living, conscious parenting, music making, homemaking.... My interests are diverse and this blog is also quite diverse.

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