Autumn. The days start to get shorter, colds winds blow and leaves fall from the trees… But on the bright side: WE HAVE PUMPKINS! And there is so many amazing recipes that can be played with and enriched by just adding this one cute orange ingredient…
So here’s what I’ve got for you today: Vegan Millet Pumpkin Pate.
Everybody knows how healthy millet is, we’ve been bombarded by the new discoveries of this or that amazing benefit of this grain. And it is true, millet contains a lot of important minerals (especially magnesium, copper and phosphorus), and it is said to lower the risk of diabetes, prevent gall stones, protect against heart disease and have numerous other health benefits.
While surely a right choice for anybody wanting to maintain a healthy diet, still – not everybody enjoys the taste of this grain. Of course, a lot depends on proper cooking (more about it in the next post) but it is also the blend of ingredients that make the millet’s flavour more or less intense and enjoyable.
The VEGAN MILLET PUMPKIN PATE is a good news for those who would like to enjoy the benefits of millet without necessarily tasting it too much In combination with the pumpkin and aromatic spices, all you can taste is the pate, as a whole!
INGREDIENTS (for 2 baking trays):
- 1 large Hokkaido pumpkin (1,2 kg – 1,5 kg)
- 4 onions
- 2 cups of dry millet (or 7 cups of cooked)
- 1 can of coconut milk (I sometimes use almond when out of coconut)
- 1 cup of veg broth
- 1-1,5 cup rice/oat/chickpea or other flour
- 2-3 tsp salt
- 1 Tbsp ground coriander seeds
- 1 Tbsp ground caraway seeds (+ optional 1tsp of whole seeds to sprinkle on top)
- 2 tsp cinnamon
- 1 Tbsp turmeric powder
- 1 tsp hot chili or cayenne (add more if you like it hot!)
- oil for frying
1. Wash the pumpkin, cut in half, remove the seeds and cut into pieces. Bake for 15-20 min in an oven at 200 degrees C.
2. In the meantime, cook the millet.
3. Peel and chop the onion, sautée on the oil.
4. Transfer the cooked millet into a large bowl. Add coconut milk and spices.
5. Place the baked pumpkin pieces, veg broth and onion in the food processor. Blend till it forms a smooth paste (you don’t have to be too thorough. Small pieces of Hokkaido pumpkin peel will add a bit of colour to your pate). Mix with millet.
6. Wait until your mix cools down a bit, then add flour and stir until well combined.
7. Grease your baking tray or tin and sprinkle with a thin layer of flour. Put the pate mix in. Sprinkle with caraway seeds. Bake in the oven at 170 degrees for 1,5 hours.
8. Let it cool. Your pate is ready to eat but will taste even better if you refrigerate it overnight.
I serve it cut into slices, sprinkled with lemon juice and some fresh coriander or parsley. But let your own creativity unravel!