Sentences with phrase «used toasted pumpkin seeds»

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

Not exact matches

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

Spinach, Strawberry and Goat Cheese Salad Fresh spinach and / or salad greens, about 2 cups per person Fresh sliced strawberries, about 5 - 6 medium berries per person Crumbled goat cheese, 1 - 2 tablespoons per person Toasted pumpkin seeds, 1 - 2 tablespoons per person 1 tablespoon chopped fresh mint 1 - 2 finely chopped green onions Fresh ground pepper Salad dressing — creamy, onion and poppy seed dressing (store - bought or your own) is what I've been using and it is perfect!

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.

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

Variation: Though they're a bit pricier, pine nuts (lightly toasted on a dry skillet) can be used in place of the sunflower or pumpkin seeds.

If you prefer, you could use spinach in place of the kale, and garnish it with some lightly toasted pumpkin seeds or other nuts in place of the pine nuts.

I used slightly toasted pumpkin seeds and sprinkle them over the pie and little chopped walnuts.

I use sunflower seeds as well as pumpkin seeds in oats, on toast and sprinkled on salads.

Crunchy layer: You can use pumpkin seeds, chopped walnuts, almonds, cacao nibs, toasted coconut, vegan chocolate chips, shaved chocolate — let your imagination run wild.

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.

-- Almonds, 2 cups (if allergic to nuts, use a mix of lightly toasted sunflower & pumpkin seeds)-- Dates, 2 cups (soaked in earl grey tea)-- Cacao, 2 tablespoons — Cinnamon, 1 tsp — Sea salt, a pinch — Zest from 1 large orange (if not buying organic, make sure it's well washed)

You can use any squash you'd like here — pumpkin, butternut, acorn, delicata — paired with olive oil, fresh mint, toasted pumpkin seeds, and a simple balsamic vinegar dressing.

Pumpkin Seeds: I used toasted, salted pumpkin seeds in my brittle, so I decreased the amount of salt to 1/4 tePumpkin Seeds: I used toasted, salted pumpkin seeds in my brittle, so I decreased the amount of salt to 1/4 teasSeeds: I used toasted, salted pumpkin seeds in my brittle, so I decreased the amount of salt to 1/4 tepumpkin seeds in my brittle, so I decreased the amount of salt to 1/4 teasseeds in my brittle, so I decreased the amount of salt to 1/4 teaspoon.

* 2/3 cup pumpkin purée * 1 cup milk or 1/2 cup milk and 1/2 cup cream (I used raw milk) * 3/4 cup organic sugar * 5 eggs, preferably organic and free - range * 1 teaspoon vanilla * pinch of sea salt * 1/2 cup flour (I used spelt flour; I think almond or hazelnut flour would work well for a gluten - free version) * 3 - 4 tablespoons toasted pumpkin seeds or chopped toasted hazelnuts * 2 tablespoons organic powdered sugar - optional

I used cilantro instead of basil, toasted pepitas (pumpkin seeds) instead of walnuts, lime instead of lemon, and jalapeño for a little fiery kick.

Salad: 3 cups shredded purple cabbage 2 carrots, shredded or shaved using a veggie peeler A few radishes, thinly sliced 2 handful of microgreens 4 - 6 Romaine leaves, chopped or any greens of choice 2 c. cooked quinoa or grain of choice 1 c. cooked white beans or chickpeas 1/4 c. dried cranberries 1/2 c. pumpkin seeds (lightly toasted for more flavour) 4 scallions, thinly sliced diagonally

Discard the seeds or rinse them set aside to use in Basic Toasted Pumpkin Seeds or Sugar and Spice Roasted Pumpkin Sseeds or rinse them set aside to use in Basic Toasted Pumpkin Seeds or Sugar and Spice Roasted Pumpkin SSeeds or Sugar and Spice Roasted Pumpkin SeedsSeeds.

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

For the topping I used toasted almond flakes - if you are allergic to nuts, try sunflower seeds or pumpkin seeds instead.

To make steamed veggies more exciting: - Add 2 bay leaves or 1 teaspoon cumin seeds to the water - Sprinkle greens with toasted pumpkin, sesame, flax, or sunflower seeds, almonds, or walnuts - Sprinkle greens with fresh herbs: mint, dill, basil, parsley, cilantro, scallions - Use tamari soy sauce or umeboshi vinegar to add extra flavor - Squeeze fresh lemon juice over them Blanching, or quick boiling, is another way to prepare vegetables quickly and «cleanly.»

After we go pumpkin picking, we carve our pumpkins, toast our pumpkin seeds, and I use the pumpkin pulp to make this mask, which leaves my skin glowing, hydrated and feeling great!

But recently I have found if we carve one this way, as you showed above, we could used them long past Halloween and still get the benefit of toasted pumpkin seeds without acknowledging Halloween.