How to Roast Pumpkin Seeds and 8 Recipes You’ll Want to Snack on All Fall

It’s that time of the year start getting ready for the Halloween season, pumpkin spice, pumpkin pie, pumpkin latte etc, most of all pumpkins!!! Depending on if you like carving or keep your pumpkins whole at some point you can use the seeds and what better to do than roasted them. Here are a few more recipes to spice up your Halloween season:

To remove seeds from the pumpkin, scoop out the seeds with a spoon or by using your fingers. Then discard any bits of stringy pulp before placing pumpkin seeds into a colander and giving them a good rinse.

In a pinch, you can toast pumpkin seeds in the microwave by heating them in a single layer on a glass baking dish or pie plate. Microwave pumpkin seeds for about 2 minutes and stir. Heat again for 2 to 3 minutes, stirring after each minute, until the seeds are lightly browned and crunchy.

Ingredients

  • 2 medium pumpkins
  • Large spoon or pumpkin scoop
  • Colander
  • Rimmed baking sheet
  • Seasonings of your choice

How to Roast Pumpkin Seeds:

  1. Preheat the oven to 300 degrees Fahrenheit.
  2. Scoop out the seeds from two medium-sized pumpkins (about two cups).
  3. Place the seeds in a colander and rinse with cold water, working to separate the seeds from the pumpkin guts.
  4. Pat seeds dry. 
  5. Spread the seeds on a rimmed baking sheet.
  6. Bake seeds until dry throughout, about 50 to 60 minutes. Remove baking sheet from the oven, then raise the oven temperature to 350 degrees Fahrenheit.
  7. Transfer the seeds to a bowl, add your choice of flavorings below, then return seeds to the baking sheet and roast 10 to 15 more minutes, or until golden.

Salted Honey Pumpkin Seeds

Toss the seeds with 2 tablespoons extra-virgin olive oil, then stir in 2 tablespoons honey and 1 teaspoon salt. Before returning the seeds to the baking sheet, line it with parchment paper and spray with cooking spray (this will help prevent the honey from sticking).

Maple-Mocha Pumpkin Seeds

Toss the seeds with 2 tablespoons coconut oil and 2 tablespoons pure maple syrup, then stir in 1 tablespoon coffee grounds, 1 tablespoon cocoa powder, ½ tablespoon granulated sugar, 1 teaspoon cinnamon, and ½ teaspoon ground nutmeg.

Gingerbread Pumpkin Seeds

Toss the seeds with 4 tablespoons melted unsalted butter, then stir in 2 tablespoons light brown sugar, 2 teaspoons cinnamon, ½ teaspoon ground ginger, ½ teaspoon allspice, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.

Chili-Lime Pumpkin Seeds

Toss the seeds with 2 tablespoons extra-virgin olive oil, then stir in 2 tablespoons lime zest, two tablespoons freshly-squeezed lime juice, ½ tablespoon chili powder, and ¼ teaspoon salt.

Rosemary-Parmesan Pumpkin Seeds

In a small bowl, mix together 2 tablespoons extra-virgin olive oil, 2 tablespoons chopped fresh rosemary, ¼ cup finely grated Parmesan cheese, and ½ teaspoon garlic powder. Pour over seeds, toss to coat. Season with salt and pepper, to taste.

Curry-Sriracha Pumpkin Seeds

Toss the seeds with 2 tablespoons Sriracha and 2 tablespoons sesame oil, then stir in 1 teaspoon curry powder and ½ teaspoon smoked paprika. Season with salt and pepper, to taste.

Sweet-and-Salty Pumpkin Seeds

  • 2 cups fresh pumpkin seeds (from 2 medium pumpkins), rinsed and patted dry
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon

Directions

  1. Heat oven to 300°F. Spread the pumpkin seeds on a rimmed baking sheet and bake until dry throughout, 50 to 60 minutes.
  2. Increase oven temperature to 350°F. In a large bowl, toss the pumpkin seeds with the butter, sugar, salt, and cinnamon. Return the seeds to the baking sheet and toast, tossing occasionally, until golden brown, 10 to 15 minutes.

Spiced Pumpkin Seeds

  • seeds from 2 medium pumpkins
  • 1 tablespoon olive oil 
  • 1 teaspoon celery salt
  • 1 teaspoon ground cumin

Directions

  1. Heat oven to 300° F.
  2. Remove the seeds from the pumpkins. Discard the pulp.
  3. Spread the seeds (no need to rinse them) evenly on an ungreased baking sheet. Bake until dried, about 1 hour.
  4. Toss the seeds, olive oil, celery salt, and cumin in a large skillet. Cook, stirring occasionally, over medium heat, until the seeds are lightly toasted, about 3 minutes.

Almond Cheese With Herbes de Provence

Hey friends here is another vegan cheese recipe, great to snack on with some fruit and wine. Just make sure to prep a few days before to make sure it’s ready in time. Check out more recipes in http://www.thisrawsomeveganlife.com:

Ingredients

2 cups raw cashews, soaked for 3-4 hours

1/4 cup rejuvelac (see recipe below)

1 teaspoon salt

1 tablespoon nutritional yeast

1 teaspoon lemon juice

3 tablespoons herbes de provence

Rejuvelac recipe 4 cups:

Soak 1 cup whole grains (i used rye) in 2 cups of water for 8-12 hours. drain and repeat, continue to soak until the grains begin sprouting, then drain again.

Put the grains and 4 cups of new water in a mason jar and cover with a towel.

Let it sit for 2 days or so, until the liquid turns white. the white liquid is your rejuvelac! strain it.

Cheese Recipe:

Blend cashews, rejuvelac and 1/2 teaspoon of the salt until very smooth, put it in a bowl, covered, and let it sit for 1-2 days until it’s thick.

Add in the nutritional yeast, lemon juice and 1 tablespoon of the herbes de provence, form the cheese into a roll using parchment paper.

On another sheet of parchment paper, sprinkle the remaining salt and herbes de provence, transfer the roll onto that and roll it in the herbes and salt so it’s covered.

Let sit for 1-4 days until it’s firm

Chocolate Zucchini Bread

Do you ever go to the market and see tons of zucchini that is so beautiful price wise almost free! If you buy a good batch how many times can you serve for dinner without someone saying again. Well no need to worry now with this recipe no one including the kids will be asking that question. Thanks Better Homes & Garden for this recipe that everyone will love all week possibly:

Ingredients

I3 cups all-purpose flour

1 tablespoon baking powder

1 ½ teaspoons ground cinnamon

1 teaspoon salt

2 eggs, lightly beaten

2 ½ cups coarsely shredded, unpeeled zucchini

2 cups sugar

1 cup vegetable oil

2 teaspoons vanilla

1 cup chopped walnuts or pecans (optional)1 ¼ cups dark chocolate pieces

Directions

  1. Preheat oven to 350°F. Grease the bottom and 1/2 inch up the sides of two 8x4x2-inch loaf pans; set aside. In a large bowl stir together flour, baking powder, cinnamon, and salt. Make a well in the center of flour mixture.
  2. In a medium bowl combine eggs, zucchini, sugar, oil, and vanilla. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts (if desired) and 3/4 cup of the chocolate pieces. Pour batter into the prepared loaf pans, spreading evenly.
  3. Bake about 55 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on rack.
  4. In a small saucepan cook and stir the remaining 1/2 cup chocolate pieces over low heat until melted. Drizzle melted chocolate over loaves. Wrap and store overnight before slicing.

Just incase you want to skip the chocolate:

Zucchini-Oat Bread

Ingredients

Nonstick cooking spray

1 ½ cups sugar

2 ¼ teaspoons ground cinnamon

2 ½ cups all-purpose flour 

1 cup rolled oats

1 teaspoon baking powder

¾ teaspoon salt

½ teaspoon baking soda3 eggs 

1 cup applesauce

¼ cup butter, melted

1 teaspoon vanilla 

2 cups shredded, unpeeled zucchini

1 cup chopped walnuts or pecans

¾ cup raisins

Directions

  1. Preheat oven to 350 degrees F. Lightly coat a 9x5x3-inch loaf pan with cooking spray; set aside.
  2. Combine 1 tablespoon of the sugar and 1/4 teaspoon of the cinnamon; set aside.
  3. Combine flour, oats, baking powder, salt, baking soda, and remaining cinnamon; set aside. In a large mixing bowl beat eggs with electric mixer on medium speed for 2 minutes or until foamy.
  4. Add remaining sugar, the applesauce, butter, and vanilla. Gradually add the flour mixture, beating on low speed just until combined.
  5. Stir in zucchini, nuts, and raisins. Spoon into prepared pan. Sprinkle with sugar-cinnamon mixture.
  6. Bake for 1 hour and 20 minutes or until a wooden pick inserted near the center comes out clean.
  7. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap and store several hours before slicing. Makes 16 slices.

Homemade Cat Treats Recipe

Finally found a recipe for cat treats that is simple and my cats loves so I assume delicious! It’s great also because if you use an airtight container you can store up to two weeks. Make sure to look for no salt, skinless, boneless salmon preferable in water so your kitty has fresh healthy treats. And if you are looking for more pet recipes check out http://www.thecookierookie.com:

Ingredients

10 oz canned salmon undrained***no salt

1 egg beaten

2 cups whole wheat flour

Directions

  1. Preheat oven to 350°.
  2. Pulse 10 ounces of undrained, canned salmon in a food processor to chop as finely as possible.
  3. In a stand mixer, combine salmon, 1 egg (beaten), and 2 cups whole wheat flour until dough forms. If the dough is too dry, add up to 1/3 cup water. If it’s is too wet or sticky, add a bit more flour. The dough should be tacky but not sticky.
  4. Roll dough on a floured surface until about 1/4-inch thick. Use a 3/4-inch cookie cutter in the shape of your choice to create your treats.
  5. Place treats on a parchment-lined baking sheet and bake at 350° for about 20 minutes. When they’re slightly browned and crunchy, they’re done.
  6. Allow to cool before serving.
  7. Store in an airtight container for up to 2 weeks.

Smoky Sweet Potatoes with Black Beans & Corn

Looking for a great salad for these summer barbeques, sweet potatoes, black beans, and corn with some pickled red onions sounds delicious. Head over to your favorite Framers market to pick up all fresh ingredients and have a few friends or family come over to enjoy. Make sure to share with all the vegans friends too they just need to leave out the cheese!

Ingredients

Instructions

  1. Arrange the grilled sweet potato rounds on a platter and drizzle with 2 tablespoons of the chipotle dressing.
  2. Evenly scatter the mango salsa, black beans, corn, cheese, onions, serrano, and cilantro on top.
  3. Drizzle with more chipotle dressing. Season to taste with salt and pepper and serve.

Chipotle Honey Vinaigrette

Ingredients

  • ½ cup avocado oil
  • ¼ cup fresh lime juice
  • 1 chipotle pepper from a can of chipotles in adobo
  • 2 tablespoons honey
  • 1 garlic clove
  • ½ teaspoon cumin
  • ½ teaspoon sea salt
  • Freshly ground black pepper

Instructions

  • In a small food processor, combine the oil, lime juice, chipotle, honey, garlic, cumin, salt, and several grinds of pepper. Pulse until combined.
  • See the above blog post for serving suggestions.

Mango Salsa

Ingredients

  • 2 medium ripe mangos
  • ¼ cup diced red onion
  • ¼ cup finely chopped cilantro
  • Juice and zest of 1 lime
  • 1 small garlic clove, grated
  • ½ jalapeño, minced
  • ¼ teaspoon sea salt, more to taste

Instructions

  • Peel and dice the mangos according to this method.
  • In a medium bowl, mix together the mango, onion, cilantro, lime juice, garlic, jalapeño, and salt. Chill until ready to use.

Grain-Free Nutty For Nut Bones Dog Biscuits

I love being a proud dog mom too, so when I find a treat recipe for my fur pets I will try it out! Dog biscuits are great and you can sometime frost with peanut butter also for an extra treat. http://www.prouddogmom.com has this great nutty treat to share and if your pets like it check out her book also with more recipes:

Proud Dog Chef: Tail-Wagging Good Treat Recipes 

http://www.amazon.com/Proud-Dog-Chef-Tail-Wagging-Recipes

INGREDIENTS  

  • 2 cups super-fine almond flour
  • 1/2 cup coconut flour
  • 2 tablespoons ground flax seed
  • 1 teaspoon ground ginger
  • 1/2 cup peanut butter ***no salt
  • 1/2 cup water

INSTRUCTIONS 

  1. Preheat oven to 350ºF and line 2 baking sheets with parchment paper. Set aside.
  2. Combine almond flour, coconut flour, ground flaxseeds, and ground ginger. Whisk together.
  3. Add peanut butter and water. Mix together.
  4. Knead mixture until it forms a dough ball.
  5. Using a rolling pin, roll dough ball out to approximately 1/4 inch thick and use a cookie cutter to stamp out biscuits.
  6. Bake in 350º oven for 18-20 minutes. They should come out crunchy!

NOTES

Since this recipe is loaded with healthy fats, the dough will be a bit greasy. That’s why, when rolling out this dough, I like to cover my dough ball with a piece of parchment paper and then use a rolling pin to flatten.

Pickled Red Onions

Want something to add some spice to sandwiches, hamburgers, salads, or any other food. If you love onions raw or grilled, here is a new twist. Check out this easy recipe from http://www.loveandlemons.com

Ingredients

  • 2 small red onions
  • 2 cups white vinegar
  • 2 cups water
  • 1/3 cup cane sugar
  • 2 tablespoons sea salt

optional

  • 2 garlic cloves
  • 1 teaspoon mixed peppercorns

Instructions

  1. Thinly slice the onions (it’s helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars.
  2. Place the garlic and peppercorns in each jar.
  3. Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat.
  4. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
  5. Your pickled onions will be ready to eat once they’re bright pink and tender – about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions.
  6. Once you make them, they’ll keep in the fridge for up to 3 weeks.

SHRIMP AND AVOCADO SALAD

Summer time yummy lunch idea that are fresh and delicious, with a nice cocktail enjoying the sun in your back yard. Thanks to http://www.eatwell101.com for this great recipe:

INGREDIENTS

DIRECTIONS

1. Toss shrimp with melted butter in a bowl until well-coated.

2. Heat a skillet over medium-high heat. Add shrimp to the skillet in a single layer, searing for a minute or until it starts to become pink around the edges, then flip and cook until shrimp are cooked through, less than a minute.

3. Transfer shrimp to a shallow plate and allow cooling while you prepare the other ingredients.

4. Add all other ingredients (avocado, tomato, red onion, and cilantro) to a large mixing bowl. drizzle with olive oil and lime juice and toss to mix everything together.

5. Add cooked shrimp and give a quick stir to mix together. Season the shrimp avocado salad with more salt and pepper, to taste. Enjoy!

TIPS FOR THE SHRIMP AVOCADO SALAD

This shrimp avocado salad recipe can be made in under 20 minutes, it really doesn’t take much doing to prepare a fresh batch — a quickly-prepared protein (such as shrimp) is one of the essential parts of composing a salad like this.

  • You can serve this shrimp avocado salad as an appetizer or light meal. You can put this over slices of toasted bread to make it more substantial.
  • If making this for a party, you can easily double or triple the recipe. Just cook shrimp in batches to not overcrowd the pan.
  • To make ahead, combine all the ingredients except for the avocado and cilantro and keep this refrigerated, then add them just before serving the shrimp avocado salad.

WHAT SHRIMP SHOULD I USE FOR THE SALAD?

  • Frozen shrimp is okay for this recipe but try as much as possible to buy wild-caught shrimp. Fresh wild-caught shrimp tends to have better flavor. You can use the shrimp with the tails on or off. Large shrimp (jumbo, colossal, extra large, whatever the name named… with a caliber of 16-20) will do best because they are meaty and juicy.
  • Make sure not to crowd the shrimp in the skillet, otherwise, moisture will form and shrimp won’t sear properly. You’ll end up with steamed rubbery shrimp.

Portobello Mushroom Burger

Barbeque time, beautiful weather and being around friends and family again June is a great month! Make your shopping list don’t forget to add Portobello mushrooms for those none meat-eaters coming by. Check out this great recipe from http://www.loveandlemons, add a nice salad and fries:

Ingredients

  • 4 large portobello mushrooms
  • Extra-virgin olive oil, for drizzling
  • Balsamic vinegar, for drizzling
  • Tamari, for drizzling
  • Sea salt and freshly ground black pepper

For Serving

Instructions

  • Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel. Place the mushrooms in a rimmed plate and drizzle with olive oil, balsamic vinegar, tamari, salt, and pepper. Use your hands to help coat the mushrooms on both sides.
  • Heat a grill or grill pan over medium heat. Place the mushrooms, gill side up onto the grill pan. Cook 5 to 7 minutes per side, or until mushrooms are tender.
  • Place the mushrooms onto the buns and serve with desired fixings.

Boozy Hard Peach Lemonade

Summer time fun time and having an adult drink to beat the heat is not a bad idea! What better refreshing drink lemonade we some kick, for adults only of course. Try out this recipe from Tiffani Thiessen oldie but goodie and maybe switch up some ingredients to try a different mix:

Ingredients

1 cup sugar

1 cup fresh lemon juice (about 6 lemons) 

12 ounces peach brandy 

6 lemon slices, for garnish

6 mint sprigs, for garnish 

Directions

  1. Combine the sugar and 1 cup water in a heavy-bottomed pot. Heat over high heat, stirring occasionally, until the sugar is completely dissolved, 5 to 7 minutes. Remove from the heat and let cool completely.
  2. Pour 1/3 to 1/2 cup of the cooled simple syrup into a 2-quart pitcher. (Reserve the remaining syrup for another use.) Add the lemon juice and 4 cups water and stir to combine.
  3. To serve, fill an 8-ounce glass with ice. Add 2 ounces of the peach brandy, then fill with the peach lemonade to just short of an inch below the rim.
  4. Garnish with a lemon slice and a mint sprig.