Sentences with phrase «toasted pumpkin seeds for»

I added some toasted pumpkin seeds for crunch, a smattering of parsley for colour, and a drizzle of my best olive oil because why the heck not?

I make stone age bread / crakers (from seeds, water and salt only) and I make toasted pumpkin seeds for my family (sometimes toasted in duck - fat or lard).

Top it with toasted pumpkin seeds for a tasty and crunchy garnish!

Protein - packed hummus is spooned into bowls and topped with roasted cauliflower and toasted pumpkin seeds for a deliciously different meal.

Roasted Cauliflower Hummus Bowls: Protein - packed hummus topped with roasted cauliflower and toasted pumpkin seeds for a deliciously different meal.

Protein - packed hummus is spooned into bowls and topped with roasted cauliflower and toasted pumpkin seeds for a deliciously different meal.

A pea salad jazzed up with spicy mint - date dressing and tossed with shredded romaine and toasted pumpkin seeds for crunch and texture.

Top it with toasted pumpkin seeds for a tasty and crunchy garnish!

Sweet roasted corn, and avocado joined the party, scallions and cilantro, lots of lemon juice, and zest, cayenne pepper for some heat, and finally toasted pumpkin seeds for a good crunch.

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.

Toast the pumpkin seeds for 2 - 3 mins.

Heat a dry frying pan and lightly toast the pumpkin seeds for a couple of minutes on medium heat.

Heat the oil through and toast the pumpkin seeds for about 2 minutes.

Toast some pumpkin seeds for the top of the cake or use chopped pecans.

Not exact matches

Add the sesame, pumpkin and chia seeds to the tray with the almonds and toast for another 5 minutes.

At the moment your roasted squash, olive (though without the olives) avocado and rocket salad, (for anyone who wants to try it page 145 of Book 1)(which we have had again tonight) is our favourite, my husband has it with slices of cooked chicken and I also add toasted sunflower and pumpkin seeds.

Didn't have scallions, so went with toasted pumpkin seeds and crispy shallots from the local vietnamese grocery store for toppings!

For this salad, feel free to use any lettuce you like and use pumpkin seeds that are either toasted or untoasted.

1 cup whole barley (hulled) 3 cups filtered water a pinch of whole sea salt a piece of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1 cup daikon sprouts fresh basil leaves for garnish (optional)

1/4 toasted / activated pumpkin seeds * For a richer and more traditional aioli, replace 1/4 c of your water measure with 1/4 c olive oil - decadent and delicious!

For those of you who are staying in to carve more pumpkins, toast more seeds, watch something scary I will refuse to watch with you, I have a recipe for yFor those of you who are staying in to carve more pumpkins, toast more seeds, watch something scary I will refuse to watch with you, I have a recipe for yfor you!

For crunch I've made my own granola or for Savoury toasted pumpkin seeds or sesame seeds before and also just chopped nuts For crunch I've made my own granola or for Savoury toasted pumpkin seeds or sesame seeds before and also just chopped nuts for Savoury toasted pumpkin seeds or sesame seeds before and also just chopped nuts too

Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.

Toasted pumpkin seeds are delicious and really healthy but for me they hardest thing is that they are really expensive if you buy them in the store.

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Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa

The recipe is garnished with toasted nuts, but you could easily swap these for toasted pumpkin seeds.

What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).

Salsa Verde from Botanica Super Bowl with Parsley Cashew Pesto from Scaling Back Deconstructed Spring Roll Bowls from Oh, Ladycakes Roasted Vegetable Tacos with Chimichurri from Minimalist Baker Spicy Broccoli Bowl with Creamy Ginger Lentils from Dolly and Oatmeal Creamy White Bean Soup With Kale, Rosemary, and Lemon by The First Mess Fudgy Dark Chocolate Balsamic Basil Brownies from Spice and Sprout Tomato Thyme Galette with Pine Nut «Parmesan» from The Green Life Fattoush Nachos With Crispy Za'atar Roasted Chickpeas from The Full Helping Creamy Roasted Poblano Sauce from YumUniverse Cauliflower Potato Leek Gratin with Hazelnut Béchamel + Crispy Sage from What's Cooking Good Looking Moroccan Carrots With Aleppo Pepper and Mint from Saveur Millet Tabbouleh from Blissful Basil Sweet Potato + Black Bean Tacos with Green Dill Sauce from Homespun Capers Chilaquiles with Cilantro Cream from One Part Plant Cookbook Minty Fruit Salad by Mark Bittman Tomato Salad With Cardamon from Bon Appetit The Green Drink with Pineapple + Mint from With Food + Love Homemade Red Harissa from Naturally Ella Toasted Pumpkin Seed Dip with Fresh Herbs from Happy Hearted Kitchen 5 Minute Magic Green Sauce from Pinch Of Yum Blackberry Basil Healing Mask (recipe for your face!)

Sweet Potato Bread Pudding with toasted Marshmallow Fluff for a decadent and rich sweet or, for those avoiding copious amounts of sugar and gluten, Pumpkin Pie Glow Bars with a coconut seed crust.

I am thinking of adding a few toasted pumpkin seeds too, for a little extra crunch.

I would've removed the seeds from the flesh and used the seeds for a variety of recipes — toasted pumpkin seeds are delicious!

The cauliflower is good enough that, even though it's a pain to make — what with the tahini sauce and toasting pumpkin seeds and getting seeds out of a pomegranate — I've made it several times, sometimes as a side for fish, but sometimes as a side for other dishes.

Since I can never get enough of roast vegetables, I thought I would roast some carrots and butternut for their colour, vitamins and crunch (the carrots at least), lightly steam some thin green beans — ditto vitamins, colour and crunch, throw in a few kalamata olives and low fat feta and scatter over some finely chopped spring onion and a couple of handfuls of toasted pumpkin seeds.

For serving (optional): chopped cilantro, slivered almonds, toasted pumpkin seeds, dollop of yogurt

Im always up for adding more nuts / seeds, so perhaps some salted roasted almonds or pine nuts, or some toasted pumpkin, sunflower or sesame seeds.

A better option would be sunflower or pumpkin seeds (lightly toasted)-- but for that, you'd have to weigh them to ensure that you get the same amount (as the same volume of those would be a very different weight from hemp seeds).

And will be subbing toasted pecans for pumpkin seeds.

You could also add some toasted pumpkin seeds or activated buckwheat for added crunch.

1 cup of black rice 1 small butternut, acorn (or any type of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of sesames seeds 1/4 cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil

Ingredients For the salad 1 cup whole barley (hulled) 3 cups filtered water a pinch of whole sea salt a piece of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1 cup daikon sprouts fresh basil leaves for garnish (optional) For the dressing 3 tablespoons extra virgin olive oil 2 tablespoons -LSB-.For the salad 1 cup whole barley (hulled) 3 cups filtered water a pinch of whole sea salt a piece of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1 cup daikon sprouts fresh basil leaves for garnish (optional) For the dressing 3 tablespoons extra virgin olive oil 2 tablespoons -LSB-.for garnish (optional) For the dressing 3 tablespoons extra virgin olive oil 2 tablespoons -LSB-.For the dressing 3 tablespoons extra virgin olive oil 2 tablespoons -LSB-...]

Filling, topping, and garnish of your choice (I like vegan sour cream, cashew cream or a jam / chutney for the filling, maple syrup over the top, and a garnish of toasted pumpkin seeds or nuts, but the sky's the limit!)

Enter Team Canada Member # 4 for our last round... Toasted Pumpkin Seeds: Three Ways Recipe Toasting pumpkin seeds is fun and easy - and a great way to get creative with your spice Pumpkin Seeds: Three Ways Recipe Toasting pumpkin seeds is fun and easy - and a great way to get creative with your spice drSeeds: Three Ways Recipe Toasting pumpkin seeds is fun and easy - and a great way to get creative with your spice pumpkin seeds is fun and easy - and a great way to get creative with your spice drseeds is fun and easy - and a great way to get creative with your spice drawer.

Anon - I often use toasted pumpkin seeds or sunflower seeds in pesto when I'm cooking for people with nut allergies.

When I make it at home, I throw more things into the batter — for example, a handful of pumpkin seeds or toasted pecans if I have them lying around.

Toasting pumpkin seeds is very easy and fun for kids.

So far, toasting pumpkin and squash seeds has been a hit or miss thing for me.

Extremely moist gluten - free pumpkin bread that's fragrant, tasty and topped with pumpkin seeds that are toasted for a crunchy bite.

Toasted 40g of pumpkin seeds by dry frying them in a pan for a few minutes until a substantial number had popped.

ingredients BUTTERNUT SQUASH FRITTERS WITH CURRY LIME YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pepper

1/4 cup butter, cut into chunks (plus more for pan) 1 tsp baking soda 1 tblsp vanilla extract 1 1/2 tsp cinnamon 1/2 tsp salt 2 1/2 cups sugar 1/3 cup light corn syrup 1 1/2 cups toasted hulled pumpkin seeds