Baked Falafel

Posted on: March 13th, 2014 by
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I recently shared a recipe for tabbouleh salad in which I mentioned how well it goes with a falafel-stuffed pita. (Mmm!) Did you think I would leave you hangin’? I’m a public (domain) servant, so here’s the recipe for baked falafel balls:

Baked Falafel Balls (click on the title for a printable version)
Makes 30-36

Ingredients:

1/2 cup bulgur wheat
1 cup boiling water
1 can (15 oz) garbanzo beans/chickpeas, drained and rinsed
2 garlic cloves, minced
3 Tbsp. chopped fresh Italian parsley
1 Tbsp. onion powder
1 tsp. ground cumin
1 tsp. ground coriander
2 Tbsp. whole wheat flour (or chickpea flour)
4 Tbsp. bread crumbs
1/4 tsp. fine sea salt
1 Tbsp. plant-based milk

Chickpeas, AKA Garbanzo Beans, AKA Food of Heaven Above

Chickpeas, AKA Garbanzo Beans, AKA Food of Heaven Above

Directions:

Preheat oven to 350F degrees.

In a small heat-safe bowl, add the bulgur and pour the cup of boiling water over it. Cover with plastic wrap and allow to sit until softened and water is absorbed.

The cooked bulgur wheat.  This ingredient can be found pretty readily either in a package from Bob's Red Mill in your grocery store or in bulk at a natural food store.

The cooked bulgur wheat. This ingredient can be found pretty readily either in a package from Bob’s Red Mill in your grocery store or in bulk at a natural food store.

Meanwhile, add the remaining ingredients (except for the garbanzo beans) into a large food processor and process until well-mixed. Once you have a uniform mixture, add in the garbanzo beans and process until a paste-like mixture forms.

In a large bowl, mix the paste with the cooked bulgur by hand using a wooden spoon or spatula.

The ready-to-form falafel paste.

The ready-to-form falafel paste.

Form balls from the mixture that are each about a tablespoon in volume. Place each ball on a parchment paper-lined baking sheet. The falafel balls will not expand while baking so they only need to be spaced 1/2” – 1” apart.

The falafel do not have to be very far apart on the sheet, but some distance allows them to cook faster.

The falafel do not have to be very far apart on the sheet, but some distance allows them to cook faster.

Spray lightly with cooking oil spray if desired (I skip this step and they still bake up wonderfully!) and bake on a middle rack in the oven for 30 minutes before checking and turning. Bake for another 10 minutes or until desired tenderness. The longer you bake, the more dry they will get inside- and about 40-45 minutes total baking time seems ideal.

Baking in the oven.  While this is happening, you can cut up some tomato and cucumber to accompany the dish.

Baking in the oven. While this is happening, you can cut up some tomato and cucumber to accompany the dish.


The finished falafel balls.

The finished falafel balls.

Though they will look cracked around the outside, they are cooked and perfect on the inside.  They are also really healthy and haven't been dunked in oil to get fried!

Though they will look cracked around the outside, they are cooked and perfect on the inside. They are also really healthy and haven’t been dunked in oil to get fried!

Traditional (but dairy-free) version of falafel pita with tzatziki sauce.

Traditional (but dairy-free) version of falafel pita with tzatziki sauce.

My new favorite way to eat falafel is wrapped in flatbread!

My new favorite way to eat falafel is wrapped in flatbread!


To Make Patties Instead: Add 2 Tbsp. flaxseed meal that has been pre-soaked in 1/4 cup water in with the garbanzo beans. While stirring cooked bulgur in, also stir in 3 Tbsp. uncooked rolled oats. Makes 6 bun-sized patties, or if you want them thicker, 4 patties. Serve with lettuce, cucumbers, tomatoes, sprouts (if desired) and tzatziki sauce on a whole wheat bun.

A patty makes a very good Greek sandwich.  We love the burger version as much as the ball version.  Plus forming 6 patties is less time-consuming if you are in a rush.

A patty makes a very good Greek sandwich. We love the burger version as much as the ball version. Plus forming 6 patties is less time-consuming if you are in a rush.

Falafel burger!

Falafel burger!

About the recipe…
This recipe is amazing served Greek-style; place a few falafel inside of a pita and stuff some cucumber and tomato slices in there as well. Drizzle with a tzatziki sauce of your choosing (vegan version available here) and plate it next to some fresh tabbouleh salad!


Tabbouleh

Posted on: March 7th, 2014 by
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This salad is one of the best sides in all international cuisines! I love serving tabbouleh alongside a soft pita filled with falafel balls, lettuce, cucumber slices and tomato slices. Tabbouleh is a salad, which, at least in the American interpretation, is based on a grain. The grain is bulgur wheat, and it is available in bulk at natural food stores or even at your grocery store chain packaged by Bob’s Red Mill. The rest of the ingredients are easily found in your grocer’s produce section, and the salad itself can be prepared very quickly. The hardest part is chopping up the fresh ingredients- the rest is just mixing stuff together in a bowl. Easy. Make sure to allow some time for the tabbouleh to sit and marinate before serving. If it’s going to be eaten at dinnertime, make the recipe mid-morning if possible.

tabbouleh1

Tabbouleh (click on the title for a printable version)

Ingredients:
1 cup dry bulgur wheat
1 cup boiling water
1/4 cup lemon juice
1 clove minced garlic
1/2 t. salt
1/3 cup sliced green onions (white and light green parts only)
2 cups chopped tomatoes
1 1/2 cups chopped cucumbers
3/4 cup chopped Italian parsley
1/4 cup chopped fresh mint leaves
salt and pepper to taste

The chopped ingredients waiting to be added to the soaked bulgur.

The chopped ingredients waiting to be added to the soaked bulgur.

Directions:
First, pour the bulgur wheat into a small bowl and then pour the boiling water over it and leave to soak, covered, about 30 minutes.

Stir together the lemon juice and garlic and, once the bulgur has finished soaking up all of the water, add to the bulgur.

To a large bowl, add the bulgur mixture and then add and gently combine the remaining ingredients. Leave to sit in the fridge for at least four hours so that the flavors can meld. Fluff with a fork before serving if needed.

Bam! Wasn’t that easy? This dish is often served soaked in olive oil. You can add a couple tablespoons if you wish but I am here to tell you that it’s not necessary and you can save yourself the fat. Feel free to change the ratios of ingredients to suit your tastes. This dish should be a bit tart and full of earthy green flavors. You should be able to taste explosions of tomato and mint in each bite. Adding salt will bring out the flavors but be careful not to overdo it.

A big bowl of tabbouleh, too early to serve as it hasn't marinated yet.

A big bowl of tabbouleh, too early to serve as it hasn’t marinated yet.

Tabbouleh served next to falafel pitas.

Tabbouleh served next to falafel pitas.


Kids Snack: “Dog Food”

Posted on: March 5th, 2014 by
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I was recently sent a recipe by my sweet niece Aubrey. Aubrey is 12 years-old and probably thinks it’s *totally* awesome to eat a snack that looks like something you would feed your dog. Well, I agree. So after making a few minor changes to the recipe in order to streamline the process, I ended up with this:
dogfoodtreats
It IS awesome. And delicious! And vegan!

“Dog Food” Recipe (<-- click on title for printable version)

First, collect your ingredients:
1 12.8oz box of rice cereal squares, 3/4 cup smooth peanut butter, 1 1/2 cups vegan chocolate chips, 2 cups of your go-to powdered sugar, and 2 three-foot-long sheets of wax paper laid out on your clean countertop.

dogfoodtreats2

This store-brand version of rice squares was cheap and had no milk ingredients.

Then, melt together the chocolate and peanut butter over low heat in a small pan on the stovetop.

That'll make you start drooling like a dog!

That’ll make you start drooling like a dog!

While that’s gently melting, pour your cereal into one ginormous bowl or two large bowls. It’s a LOT of cereal and with stirring it gets really easy to make a mess if you have too much cereal in one bowl.
dogfoodtreats3
Once the mixture in the pan is melted through, pour it over the cereal and mix with a long-handled wooden spoon.
dogfoodtreats4
When all of the cereal appears to be evenly coated in the chocolate mixture, pour it out onto the wax paper in a single layer.
dogfoodtreats5
Dust the cereal with the powdered sugar. I find that this is easiest with an actual powdered sugar duster (which I have in the cupboard but forgot about when I got much more inventive with the sieve) or a fine-mesh sieve! Tap the sugar-filled sieve over the cereal to evenly coat. Use all of the sugar, even if the coating looks thick.
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dogfoodtreats7
Once coated, pull up the sides of the wax paper to kind of “roll” the cereal around just a little to help coat all surfaces.
dogfoodtreats8
Pour back into the bowl to gently stir if you need to coat the powdered sugar more evenly.
dogfoodtreats9
Once evenly coated, you will have “dog food!”
dogfoodtreats10
We stored ours in a gallon-sized bag. If only half full, the bag can be used to shake the cereal around in to finish the sugar-coating process if that sounds easier than the bowl-stirring method.
dogfoodtreats11
If you wash your puppy dog’s bowl with soap and water really well, you can serve up this snack like I did so your children just stare at you for a moment wondering what to do. : )
dogfoodtreats


Sweet & Thick Baked Beans

Posted on: February 6th, 2014 by
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I woke up this morning to the second day in a row of cancelled school for my kids due to frigid temperatures. It’s not snowing or windy or anything. Just so bitterly cold that we are advised to stay indoors. So of course I got to baking right away! And then I thought about dinner, and about you, my loyal reader, and I thought it was time for some baked beans.

These are old-fashioned baked beans! Baked all day in your oven, intoxicating aromas wafting through your house starting around lunchtime, and you still have to wait until evening for the beans to be ready to eat. The good stuff. And bonus: your oven is on ALL DAY. So your house stays really warm and toasty!

baked_beans

Sweet & Thick Baked Beans
(click on the recipe title to be taken to a printable version)
Makes about ten 1/2 cup servings
Prep time: 30 minutes
Cooking time: Allow 12-13 hours

Ingredients:

1 large sweet onion, chopped (about 1 cup)
2-3 garlic cloves, minced
9 cups water (or 5 cups water, 4 cups veggie broth)
1 cup of your favorite beer (a medium-bodied brown ale works great)
1 pound dry navy beans (2 cups) (no need to pre-soak, but do pick-through and rinse)
1/2 cup all-natural brown sugar
1/3 cup molasses
1 tsp. liquid smoke
4 tsp. brown (deli) mustard
1/4 tsp. salt

Directions:

Place a single oven rack in the very bottom of your oven and remove all other racks to make room for an oven-safe Dutch oven or stock pot. Preheat to 350 degrees.

On the stovetop, pre-heat your oven-safe stock pot to high. Add the onions and carefully dry sauté. To dry sauté, initially wait 2 minutes before stirring to allow caramelization to begin, and then once stirred, watch carefully and stir often, most likely lowering the temperature to medium-high to avoid burning. Once the onions start to turn translucent, add the garlic, stir for ten seconds, and then add the 9 cups of water and/or veggie broth, being careful not to get burned by the released steam.

Scrape up the browned bits into the liquid, and carefully add the beer, taking care not to let it foam up too much. Add the remaining ingredients and stir to mix well and dissolve the sugar and molasses. Bring to a boil.

Immediately turn off the heat to the stovetop, cover the stock pot with an oven-safe lid, and place in the oven. Bake, covered, for 3 hours, stirring occasionally. (If you do not have an oven-safe lid, try covering with thick aluminum foil)

This is about what you'll see after you are well into the uncovered baking time.  It takes a loooong time for all of that water to get absorbed or cook off.

This is what you’ll see after you are well into the uncovered baking time. It takes a loooong time for all of that water to get absorbed and cook off.

Bake for 9 more hours, uncovered. Stir occasionally. 2 hours before the time is up, begin periodically testing the beans for doneness. They should be tender and have an almost creamy interior.

About the recipe….
This recipe takes almost no time to prepare, but a lot of time to wait for! It’s worth it, I promise. This recipe pairs well with Boston Brown Bread, a steamed cornmeal and molasses quick bread.
Your stock pot will get very dirty and have lots of cooked on gunk from the cooking process. If it’s a non-stick pot, clean carefully. If it is stainless steel, scrub with a wire pad for a fairly easy clean-up.
*I have successfully doubled this recipe in my 8 quart stock pot.

I hope you enjoy this recipe and it warms your belly on a cold, wintery day!


Simple Peanut Butter Dip

Posted on: January 30th, 2014 by
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A quick and easy snack for the kids: Peanut butter and apples.

Isn't this a cute little cup of yumminess?

Isn’t this a cute little cup of yumminess?


Any creamy peanut butter mixed with your favorite dairy-free yogurt will make the base of the dip.

Any creamy peanut butter mixed with your favorite dairy-free yogurt will make the base of the dip.

I used:
1 part peanut butter
to
1 part non-dairy yogurt (I found that the vanilla-coconut yogurt was sweet and kept me from having to sweeten the mix)

To that base (tinker with the proportions if you desire) you can add some dry sweetener, cinnamon, or vegan marshmallow cream to fancy it up a bit. Though we found that it was quite delicious without any further additions.

For another fruit dip idea, try mixing vegan cream cheese substitute (or vegan marshmallow cream) with high-quality strawberry jam.

Enjoy!


Buffalo Wings

Posted on: January 29th, 2014 by
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Football-watching food: Wings. Duh.

However, traditional buffalo wings contain… (I know. You’re thinking “buffalo.” But that is incorrect.) …chicken. And chickens are happier running around eating bugs and seeds than they are being pan-fried. But you may be on this veggie diet to shed a few pounds and stay healthy, so you are more concerned about avoiding the greasy skin & fat-covered morsels that are chicken wings. So let’s find a win-win and cook up something that’s veggie-based and fits the meatless mantra we’re all here to share.
Good news! I have found a pre-made solution for excellent wings that requires almost no effort.

Step one: Buy Gardein buffalo wings in the frozen section of your local natural foods store. (Safeway and King Soopers are starting to carry items like this as well now)

Step one: Buy Gardein buffalo wings in the frozen section of your local natural foods store. (Safeway and King Soopers are starting to carry items like this as well now, but they cost more than at Vitamin Cottage.)


Step two: Fry them on a very thin spray of cooking oil in a hot, pre-heated pan.  They cook pretty quickly.  Turn once to brown well.

Step two: Fry them on a very thin spray of cooking oil in a hot, pre-heated pan. They cook pretty quickly. Turn once to brown well.


Step 3: When they are heated through (remember, they are not raw meat and so cooking is just for browning and heating) turn off the heat and throw in some Frank's brand wing sauce.  Or use the sauce that comes with the wings if you like the flavor.

Step 3: When they are heated through (remember, they are not raw meat and so cooking is just for browning and heating) turn off the heat and throw in some Frank’s brand wing sauce. Or use the sauce that comes with the wings if you like the flavor.


Step 4: Throw in a bowl and serve!

Step 4: Throw in a bowl and serve!

Yay! Wings!
Now get some vegan ranch dressing from the natural foods store to dip them in and you’re all set. Easy-peasy.

Variation: Gardein, the same maker of the wings shown above, also makes fabulous breaded “chicken nuggets.”
chicken_nuggets1
This year, to mimic the fried coating on restaurant wings, I am going to bake up a batch of these and coat them, once crispy, with the wing sauce. I may also use the Buffalo Wings-style nuggets, dredge them in flour, salt and pepper, and then deep fry them to see if it is even more authentic. But that’s more for the benefit of science; we prefer low-fat cooking and deep frying really doesn’t fit that description.
: )

I have shared three ways to make meatless buffalo wings this Sunday… Cook up whichever fits your craving and enjoy the game!


Beauty of a Fruit Platter

Posted on: January 28th, 2014 by
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It’s the week before the “Big Game!” Are you drooling over the thought of the food more than the game itself? Me too!!! (Okay I totally get that I may be in the minority. I like football… alright. It’s just that I like food WAY better.)
This year the Broncos have made it to the final game, and I’m here in Colorado watching this absolute fervor unfold. Every day it gets stronger… Pretty soon I think we will see people dancing on their rooftops shirtless in the sub-freezing weather. I’m just sayin’.
The important thing is that I have a huge buffet of tasty appetizers ready for my family. And the one to start it off, as always, is the fruit platter. Fruit is the kids’ favorite healthy snack and it adds so much beauty to an appetizer layout; it’s a must. So today I am going to share the best presentation ever with you! This is courtesy of my momma-in-law, who taught me how to make a “fruit bowl” eye-popping.

Buy your fruit. You will need a fresh pineapple, but the rest is up to you. The idea is that everyone will pick the fruit chunks off with toothpicks so buy things that you can easily chunk or make toothpick-friendly.

How to create the presentation:

Quarter the pineapple lengthwise, but take care to leave the stem intact.  I find that by laying the pineapple on it's side and cutting upward the stem, you can just pull a sharp knife through it with little resistance.  Then chop the bottoms off of each quarter.

Quarter the pineapple lengthwise, but take care to leave the stem intact. I find that by laying the pineapple on it’s side and cutting untoward the stem, you can just pull a sharp knife through it with little resistance. Then chop the bottoms off of each quarter.

You will need to take the tough, fiber-like center out by slicing it off of the edible fruit.

You will need to take the tough, fiber-like center out by slicing it off of the edible fruit.

Cut the fibrous center out carefully near the stem so that you don't remove the leaves.

Cut the fibrous center out carefully near the stem so that you don’t remove the leaves.

Now slice underneath the fruit to remove it from the outer skin.  You will leave the fruit resting in this place- don't remove it- just free it.

Now slice underneath the fruit to remove it from the outer skin. You will leave the fruit resting in this place- don’t remove it- just free it.

Also free the fruit from the stem by making a cut downward into the outer skin.

Also free the fruit from the stem by making a cut downward into the outer skin.

Make 2 lengthwise cuts through the loosened fruit to prepare it for being cut into chunks.

Make 2 lengthwise cuts through the loosened fruit to prepare it for being cut into chunks.

Now cut width-wise into bite sized chunks.

Now cut width-wise into bite sized chunks.

In a large casserole dish or   on a platter if you have one, arrange the pineapple for presentation.

In a large casserole dish or on a platter if you have one, arrange the pineapple for presentation.

I used kiwi on my fruit platter; cut off the top and bottom and then thinly slice the skin off with a knife.

I used kiwi on my fruit platter; cut off the top and bottom and then thinly slice the skin off with a knife.

Cut kiwi into chunks.

Cut kiwi into chunks.

Add to the fruit tray by sprinkling around liberally.

Add to the fruit tray by sprinkling around liberally.

If you can get a good deal on some fresh berries, they really brighten things up.  Here I have added red raspberries.

If you can get a good deal on some fresh berries, they really brighten things up. Here I have added red raspberries.

Blueberries!

Blueberries!

Some cherries I found and washed well.

Some cherries I found and washed well.

This is the finished fruit platter!  Yummers!

This is the finished fruit platter! Yummers! Note that other fruits that work well are: grapes, orange segments, mangoes, and strawberries, to name a few.

As the “token vegan” (as my husband was just recently called) in our circle of friends, we always endeavor to bring fruits and veggies to parties and get-togethers. We know there will always be a shortage of such things and also that people expect them and enjoy them, so they aren’t just for us. I will leave you with a picture of a pretty veggie tray that I brought to a party recently. I found radishes and all kinds of goodies for it. But usually I just stick to the usual suspects: broccoli, carrots, and cherry tomatoes.

This tray had all the basics, but also cucumbers, celery, yellow cherry tomatoes and radishes.

This tray had all the basics, but also cucumbers, celery, yellow cherry tomatoes and radishes.


Raw Brownie Recipe

Posted on: November 8th, 2013 by
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I have the best friends! Just this morning, one of my fellow “nutrition-aware” friends shared this recipe with me. I have to say, it looks so good that I had made it and sampled it within an hour of receiving the recipe. Very good, VERY chocolatey, and very healthy! Sugar-free, fat-free, and nutrient-rich.
This recipe comes to you courtesy of The Rawtarian.

I thought about putting a swirl of soy milk whipped topping on these but refrained.  I'm sure it would be a nice touch against the dense richness of the brownie.

I thought about putting a swirl of soy milk whipped topping on these but refrained. I’m sure it would be a nice touch against the dense richness of the brownie.

Raw Brownies (click here for the printable version)
Ingredients:
1 cup pecans (you can use walnuts in a pinch, but pecans are much better!)
1 cup dates
5 tablespoons cocoa powder (Sarah’s note: I’ll use only 4 T. of cocoa powder next time to let the pecans shine through)
4 tablespoons shredded unsweetened coconut
2 tablespoons honey or agave nectar
1/4 teaspoon sea salt

Directions:
1. Place pecans alone in your food processor and process until the pecans become small and crumbly.
2. Add dates to the raw brownie recipe and process again until the mixture sticks together and the dates are well processed.
3. Add the remaining ingredients to this raw brownie recipe and process again until the mixture turns a lovely dark chocolatey brown. Stop processing before it gets too buttery. (There should still be air between the small bits so that you will be able to press them down into your brownie pan.)
4. Dump the mixture into a brownie dish or small cake pan and press down firmly using your clean hands.
5. Refrigerate this raw brownie recipe for a couple of hours. You do not have to refrigerate it, but it is much easier to slice when chilled. By the way, this is actually a raw brownie recipe that keeps its shape! So it can be good for serving to non-raw fooders because the presentation of this raw brownie recipe is good when chilled.
6. Store this raw brownie recipe in the refrigerator if it lasts that long!

I doubled this recipe and it filled an 8x8" square Pyrex perfectly.

I doubled this recipe and it filled an 8×8″ square Pyrex perfectly.

Sarah’s Notes:
This recipe rocks. As you can see in the above ingredient list, the only thing I might change is the overall chocolateyness. I know that makes me a total outcast amongst people everywhere, but I tasted the pecan/date mixture early in the processing and LOVED that flavor so much that I wanted to be able to taste it over the chocolate. But that is personal preference, y’all. Do as you wish! Note the lack of added fats or sugars. (Of course, pecans have fats in them, but in the amount our body can utilize without having to store it in our thighs for later, ha ha!)

Especially after refrigerating, these hold their shape very well.

Especially after refrigerating, these hold their shape very well.

Family votes tallied: All 5 of us love them!

Family votes tallied:
All 5 of us love them!


Goulash

Posted on: November 4th, 2013 by
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I’m not sure how many of my loyal readers have had this simple dish, but when I was growing up, it was a staple in my house. Usually served with ground beef mixed in, we have since found that it is perfectly delicious without the meat. And it’s a very kid-friendly dish; I am always serving seconds to my chitlins. In fact, today I made a big batch to send with them in thermoses for their school lunches.

Goulash (click on the recipe title for a printable version)

You will need:

1 pound of dry pasta (macaroni noodles are traditional, but not necessary)
1 1/2 T salt for pasta water
1/2 large onion, chopped
2 stalks celery, chopped (if using, do not use celery seed powder)
1-2 garlic cloves, chopped fine
1- 14 oz can tomato sauce
1/2 c ketchup
1/8 t celery seed powder (only use if you don’t have fresh celery on hand)
pepper to taste

Here’s the gist:

Boil a pound of pasta in salted water until slightly underdone- just about one minute shy of al dente. This is so the pasta doesn’t overcook when you are heating it in the sauce later. Once cooked to the above-mentioned doneness, rinse in a colander in cold water until cool.

goulash_pasta

This is the pasta I used today. When looking down the long noodle sideways, it has an “s” shape. I never saw it before and thought it looked fun so I bought it! (Plus it was on sale (smirk))

Set pasta aside and reheat the large pot that you boiled the pasta in over medium-high heat.

Once heated, add half of a chopped onion (and chopped celery, if using) to the pot and dry sauté until tender and translucent. This is my most favoritest way to caramelize onions and peppers and all other veggies! No oil in the pot is necessary, even if it’s stainless steel without a non-stick finish. You must pre-heat to a very hot temperature and leave sitting for 2-3 minutes before stirring to begin caramelization. If you cook too hot and the bottom of the pot gets a sticky coating, just add a small splash of water and continue cooking, lowering the temperature.

Once onion is cooked, throw in the chopped garlic for 30 seconds and then add the tomato sauce, ketchup, celery seed powder (if using), and pepper. Once heated through and combined, add the cooled pasta and combine well. Bring the dish to a nice warm temperature and serve. Enjoy!

The ketchup I used is organic (and so delicious!) and not all that expensive compared to some.  At Vitamin Cottage I payed barely over $3.00 for the bottle.

The ketchup I used is organic (and so delicious!) and not all that expensive compared to some. At Vitamin Cottage I payed barely over $3.00 for the bottle.

Finished goulash!  I already too much of it with my eldest son for lunch, so now I am boiling more water to make a second batch.

Finished goulash! I already ate too much of it with my eldest son for lunch, so now I am boiling more water to make a second batch.


Roasted Pumpkin Seeds

Posted on: November 1st, 2013 by
2

These crispy, salty seeds are made without any added fat!

pumpkin_seeds

I used to obsess over coating my pumpkin seeds with butter and salt to achieve the right flavor. This rarely worked well because the butter goes rancid in a short time and the seeds never get light and crispy while cooking so they are quite hard to chew. I recently fixed these issues by cooking the seeds in a brine bath and roasting plain. Holy cow are they good! My best ever! (Bashful smile) So I had to share the recipe with you.

Click here for the recipe!