Quick pumpkin seed paste - the Green Kitchen Stories

The new cookbook from the Green Kitchen Stories is a book full of quick and slow recipes. In this blogpost we share one of their recipes: a delicious pumpkin seed paste. This recipe is a quick and easy recipe that makes a paste that last for at least a month. By using pumpkin seeds instead of using nuts and other seeds, it ensures that the paste is cheaper to make and as well is suited for people with a nut allergy. A beautiful recipe to make this Autumn, maybe even with your own harvest of pumpkin seeds?

Want to make it yourself? Here the recipe for 250 ml:

300 g pumpkin seeds

generous pinch of salt

2 tbsp coconut oil, on room temperature

1⁄2 tsp freshly ground cardamom

Preheat the oven to 140 °C hot air / 160 °C electric. Spread the pumpkin seeds on a baking tray and sprinkle with salt. Roast in the oven for 15-18 minutes until the seeds begin to pop. Place the roasted seeds in a powerful food processor and On high for 10-15 minutes, or until you have a super smooth, liquid paste. Stop occasionally to scrape the pasta down the sides of the bowl (and to let your food processor cool down). When the pumpkin seed paste is completely smooth, add the coconut oil and cardamom. Mix these quickly, pour the pasta into a jar and seal it. You can store the pumpkin seed paste at room temperature for at least 1 month.

The new book from the Green Kitchen Stories is a beautiful and useful cookbook filled with recipes for different occasions. There are not only recipes but also useful tips and tricks to help you on your way in the kitchen. Every recipe from the book is vegan and tested several times by different people to ensure that every recipe is tastefull and from good quality.

The new cookbook Quick+Slow is available on Becht.