Roasted pumpkin seeds three ways with our pal Jerry James Stone!
You guys aren’t afraid of roasting pumpkin seeds, right? My ma roasts hers plain to feed to her chinchilla, but we humans aren’t usually thrilled by such unembellished snacks. JJS has got three spice mixes for your pepitas: salted, maple and sea salt, and coffee and chili (ooh).
And a video, in case you’re better at watching than reading:
[Can’t see the video? Watch it on Vegansaurus.com!]
Every part of the pumpkin! Because nobody puts pumpkin guts in their vegetable scraps stock!
Last night’s dinner: penne with roasted-pepper and pumpkin seed pesto, and garlicky greens. SO GOOD.
I found the pesto at Simple Recipes, but for starters I didn’t have roasted red peppers: I had three raw bell peppers, two orange and one red. Oh how grateful we are for the internet! I found these instructions for roasting them, and it was pretty easy, not to mention fun, to turn these gorgeous vegetables all black over actual fire. Be bold in your kitchen!
I also didn’t have pine nuts, and though I had several other varieties of nuts I didn’t want their taste to overpower the flavor of the peppers in the pesto, so I substituted about 2/3 cup pumpkin seeds instead. Now, mine were “roasted, lightly salted” and unhulled—versus pepitas, which are naked—but removing the hulls seemed like a hellish process of doom, so I threw the seeds in whole, adding a little extra to compensate for their hulls.
I didn’t expect the pesto to be as sweet as it turned out, but of course the roasted bell peppers were super-rich and sugary. Dandelion greens, though, have a very earthy, bitter taste, and the contrast was SCRAMAZING. You guys, so good. And so easy, really. Yes, time-consuming, but I have so much fucking time on my hands, it’s obscene. So you should make this, it’s delicious and good for you and you will love it.