pumpkin seeds

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* Exported from MasterCook *

 

Ring of Fire Pumpkin Seed Dip - Vegan

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups hulled pumpkin seeds

3/4 cup vegetable stock (or water)

1/4 cup lemon or lime juice

4 cloves garlic -- minced

1 tbsp chili powder

1/2 tbsp dried red chili flakes

2 tsp olive oil

1 tsp sea salt

1/2 tsp lemon pepper

 

Heat your oven to 350. Spread the pumpkin seeds out on a baking pan in a

thin layer, and toast in the oven,

tossing frequently and keeping a close watch to prevent burning. It should

take five to ten minutes, tops.

While they are toasting, saut=E9 the garlic in the olive oil for about 30

seconds.

 

Place the seeds in your blender or food processor, and grind to a fine

powder.

Add all remaining ingredients and process until smooth, scraping down the

sides as needed.

 

Serve with fresh cut veggies, pita points, crackers, corn chips or toast

fingers; whatever strikes yer fancy.

 

Makes 1 1/2 cups, approximately.

 

Source:

" VeganMania.com - Kreeli's Vegan Cookery Site "

Yield:

" 1 1/2 cups "

 

 

 

 

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Per serving: 124 Calories (kcal); 10g Total Fat; (69% calories from fat); 2g

Protein; 9g Carbohydrate; 0mg Cholesterol; 2128mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

NOTES : This can also be thinned with more olive oil to make a terrific

sauce for pasta. Add a handful of diced red, yellow &

green bell

peppers, diced sweet onions, and sliced olives to turn it

into a

meal with a spring green salad and crusty bread.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Spiced Pumpkin Seeds

 

Recipe By :Flying Biscuit Cafe'

Serving Size : 1 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup hulled raw pumpkin seeds

1/2 teaspoon cayenne pepper

1/2 teaspoon chili powder

2 teaspoons ground cumin

1/4 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/2 teaspoon black pepper -- freshly ground

1 teaspoon canola oil

 

Preheat oven to 350 degrees.

 

Mix all ingredients in medium bowl until seeds are well-coated with

spices. Turn out onto cookie sheet and bake for approximately 10 minutes.

 

 

 

 

 

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Per serving: 66 Calories (kcal); 6g Total Fat; (71% calories from fat); 1g

Protein; 4g Carbohydrate; 0mg Cholesterol; 960mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Roasted Mexican Pumpkin Seeds

 

Recipe By :Heidi Rabel

Serving Size : 0 Preparation Time :0:30

Categories : Miscellaneous

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound raw Mexican pumpkin seeds

1 spray olive or corn oil

1/2 teaspoon ground chili powder -- not cayenne

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon kosher salt

 

Preheat oven to 250. Mix chili powder, pepper flakes, and salt. Put the

seeds in a bowl, and spray them with oil. Sprinkle the dried spices over

them, tossing to distribute evenly. Spread on a baking sheet in one layer

and bake until you hear them popping and they are browned slightly,

between 5 and 10 minutes. Cool completely and store in an air-tight

container.

 

 

Copyright:

" © 1995 "

Yield:

" 1/2 Pound "

 

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Per serving: 3142 Calories (kcal); 320g Total Fat; (88% calories from fat); 56g

Protein; 41g Carbohydrate; 0mg Cholesterol; 994mg Sodium

Food Exchanges: 3 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 59 1/2 Fat;

0 Other Carbohydrates

 

NOTES : These are really, really good to have on hand (and to hide in a

container in the glove compartment of your car).

Nutr. Assoc. : 4646 986 2614 4714 0