Not exact matches
I switched the recipe a bit as I didn't have pine nuts or coriander leaves so I put in 1/2 tsp of ground coriander and I was going to
toast pumpkin seeds for an added crunch, but I forgot to make them.
If you like
pumpkin seeds, which I
do,
toast these while the soup continues to warm.
Didn't have scallions, so went with
toasted pumpkin seeds and crispy shallots from the local vietnamese grocery store for toppings!
Served up with some savory french
toast - I
did pumpernickel bread with curry eggs - and those roasted
pumpkin seeds.
I didn't bother with the beans... and I added grated carrots and thinly sliced red onion to the kale, and sprinkled
toasted pumpkin seeds over the whole lot.
I didn't have any advocados or lime (and no stamina to go shopping) so I decided to make this with half the napa cabbage I had left over,
toasted pumpkin seeds and a royal splash of aged balsamic vinegar.
* Note on the
pumpkin seeds: You can skip the
toasting to save time but it
does add a lot of flavour.
I say accidentally because it was supposed to be with different ingredients like cashews and dried cherries, which I didn't have, so I subbed some
toasted quinoa (which up until then I was a stranger to, but I had some on hand from a recent shopping trip to my local Winco) and used sunflower
seeds,
pumpkin seeds, oats, raisins, peanut butter, honey and sea salt.
I also added a bit of cinnamon to make it a bit more like a traditional
pumpkin pie and left out the
toasted pumpkin seeds or hazelnuts because I didn't have them.