I admit, I have never saved the seeds. I have never roasted my own seeds. Mostly because I didn't want to clean them. It looked labour intensive and kind of icky. However, being that it is Vegan MoFo time and I just cooked a pumpkin rather than buying a can of pumpkin, I figured it was time to try it and see why everyone is into this.
There is definitely nutritional benefits to eating pumpkin seeds. I did some searching online and found that they are really beneficial to prostate health. While that doesn't apply to me so much, any male readers out there... good to know! They are also a great source of minerals which you can tell all your non vegan friends when they ask about how we stay healthy without eating meat. They are rich in magnesium, manganese and phosphorus, and a good source of iron, copper, protein and zinc. Not bad for one little seed.
So I know most people out there have roasted pumpkin seeds before... I thought I would try to jazz things up a bit and do gourmet pumpkin seeds. On the snack menu tonight? Pumpkin seeds three ways. Pumpkin pie, curry lime and italiano
Each take about 30 minutes total, but only about 5 minutes of actual work.
Pumpkin Pie Pumpkin Seeds
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground clove
- 1/2 tsp sugar
- 1 Tbsp olive oil
Curry Lime Pumpkin Seeds
- 1 lime, juiced
- 1 1/2 tsp olive oil
- 2 Tbsp sugar
- 1 Tbsp curry powder
- 1 1/2 tsp coarse kosher or sea salt
- 1/8 tsp cayenne pepper
Italiano Pumpkin Seeds
- 1 Tbsp Italian seasoning
- 1 1/2 tsp nutritional yeast flakes
- 1/2 tsp garlic powder
- salt and pepper
- 1 Tbsp olive oil
Pre-heat the oven to 300 F. get a cookie sheet and oil or spray it. You can also line it with parchment and spray that if you have it. I didn't.
For each of these, mix the dry ingredients and wet together (for the curry flavouring, mix the wet and the dry ingredients separately and the mix together). Next add the pumpkin seeds (each recipe will work for about a cup of seeds each).
Bake for about 20-25 minutes, stirring occasionally. Remove from the oven and cool. They should have a golden colour to them.
I have now tested each of these. I think my favourite is the Italian. I am not sure if it was that I was craving salt.. but these had the least intense flavour and I think that the natural taste of pumpkin seeds with the garlic and salt was what I was after. I didn't have quite enough seeds for the curry flavouring that I made. While I think that the seasoning was good and went great with the seeds, I just had too much on them! I should have halved the seasoning before tossing. Ah well, lesson learned!
Another good idea for pumpkin seeds? I through some of the Italian ones into my magic bullet with oil lemon, salt and agave and the result was a great tasting salad dressing!
Have you got a favourite seasoning for roasting pumpkin seeds? Do tell! Now that I have made them once, I am hooked. Home roasted seeds are 100% better than store-bought. Isn't that always how it is? I guess it's the reward for doing the work yourself.