Saturday, October 31, 2009

Conserve the Gourd

Cat o'Lantern

As it's the 31st of October, this will be my final post for the third annual Vegan Mofo: Vegan Month of Food.

Today also happens to be Halloween and I'm obviously not much of a sculptor. But...a pumpkin does make for good eating!


Roasted Pumpkin Seeds

  • 1) Carefully carve open top of pumpkin.
  • 2) Remove the seeds; separate them from any stringy strands; rinse seeds under fresh water.
  • 3) Drain seeds and allow to dry.

    Pumpkin seeds (1)

  • 4) Toss the seeds with a teaspoon or so of olive oil, a dash of Kosher salt, a small grind of black pepper, and a 'scary' dash each of garlic and cayenne powder.
  • 5) At 350 °F, bake the seeds for 20 minutes.
  • 6) Increase the temperature to 425 °F and cook for 5 more minutes, until the seeds only begin to more!
  • 7) Remove and allow cool. Add additional salt or seasoning, if needed, to taste.
Delicious and nutricious!


And, as to the pumpkin itself...

Want more VeganMoFo? Check out these photos on Flickr.

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