pumpkin seeds

A delicious vegan Halloween roasted pumpkin seeds snack with a Mexican touch!

Easy Mexican Roasted Spicy Pumpkin Seeds

pumpkin pumpkin

olive oil ((or sub with vegetable oil))

lime

salt ((I used pink salt but regular is fine))

red chile powder

Save the seeds from a carved pumpkin. Remove any stringy pumpkin bits. Rinse thoroughly then pat dry with paper towels. Allow to air dry for 10 minutes. In the meantime preheat your oven to 350F and have a cookie sheet ready to use.

Spread the cleaned and dry pumpkin seeds onto a large plate. Drizzle about 1 to 1.5 Tablespoons of olive oil then stir until all of the seeds are well coated. Squeeze one small lime over the pumpkin seeds and stir well. Sprinkle in the salt and again mix well. Next add the ground chile powder -- the amount it up to you. I used like half a Tablespoons. Mix until all of the ingredients are well combined.

Spread the pumpkin seeds onto a baking sheet. Try to create just one layer, don't crowd them too much. Place in center of oven and roast for 10 minutes. Carefully remove from the oven then give them a good stir. Place back in the oven and roast for another 8 minutes. Again take them out to stir and check their texture. You'll need to repeat these steps until your pumpkin seeds are crispy -- keep a close eye on them because they'll burn quickly. Remove from the oven and allow to cool down in a cool and dry place. Serve pepitas or store in an airtight container.

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Use the pumpkin seeds from your Halloween pumpkins to make these Mexican spiced pepitas. Vegan and super easy to make!

Chile and Lime Pumpkin Seeds

Because I associate pumpkin seeds with Mexican food, I decided to add some mild chili powder to this mix. You can substitute Aleppo pepper if you want to keep with the Mediterranean theme. I love this mildly spicy, nutty dukkah with everything, including on its own.

Pumpkin Seed Dukkah

sesame seeds

coriander seeds

cumin seeds

nigella seeds

mild chili powder or Aleppo pepper

salt

Heat a medium skillet over medium-high heat and add the pumpkin seeds. Toast, shaking the pan or stirring the seeds, until they pop. Remove from the skillet and allow to cool completely in a bowl. Turn the heat to medium and toast the sesame seeds, then the coriander seeds, then the cumin seeds, toasting just until fragrant and removing as soon as they are toasted. Allow all of the seeds to cool completely. Grind half the pumpkin seeds and all of the sesame seeds briefly in a spice mill and add to the bowl with the remaining pumpkin seeds. When the coriander and cumin have cooled, grind to a powder and add to the pumpkin seeds and sesame seeds. Add the nigella seeds, chili powder and salt and mix together. Transfer to a jar and keep for up to a month in the freezer.

The options are endless for roasted pumpkin seeds (peptitas). Here are 8 flavorful ways to enjoy these tasty little seeds.

Pumpkin Seeds (Pepitas) Eight Ways

pepitas

olive oil

pepper

soy sauce

sugar

ginger

brown sugar

pumpkin pie spice

maple syrup

chili powder

cumin

lime juice

curry powder

coriander

Italian seasoning

Jamaican jerk seasoning, crumbled

butter, melted

espresso powder

Preheat oven to 300°F. Line cookie sheet with...

Preheat oven to 300°F. Line cookie sheet with foil or parchment paper.

Combine all ingredients and spread in a single...

Combine all ingredients and spread in a single layer on prepared sheet pan.

Bake for 20 minutes, stirring halfway through. Seeds...

Bake for 20 minutes, stirring halfway through. Seeds should be golden and crunchy.

Chunky Grain-free Granola- packed with hormone balancing fats and plant-based protein, this clustery granola is perfect for any time of day!

Chunky Grain-free Granola

mixed nuts (chopped)

mixed seeds

coconut

almond flour

cinnamon

fine sea salt

coconut oil (melted)

vanilla extract

Preheat the oven to 325°F then line a baking sheet with parchment paper or a silicone mat.

In a large bowl, combine the chopped nuts, seeds, coconut, almond flour, cinnamon and salt. Pour the melted coconut oil, maple syrup and vanilla extract over top. Stir until everything is evenly coated with liquid.

Spread the mixture out on the baking sheet into a large rectangle. Transfer to the preheated oven and bake for 20-25 minutes. The nuts should appear golden and the granola should be fragrant. Remove from oven and allow to cool completely before stirring. Transfer to a sealed container and store in the refrigerator for up to 1 week.

Take a break from sweetened oatmeal for breakfast and try this savory version, simple enough to prepare even on a busy weekday morning (though for that matter, it’s good any time of day). With garlicky spinach and yogurt, it is a well-rounded healthy meal. Make the toasted oat and nut topping in advance and you’ll be a step ahead; the quantities below make more than you'll need, so make it once and keep it on hand for up to two weeks. Regular oats take only about 30 minutes to cook and have more flavor than quick-cooking oats.  

Savory Oatmeal With Greens and Yogurt

oats

almonds

hemp seeds

Salt and pepper

garlic,

red pepper

spinach leaves,

Plain full-fat yogurt, preferably Bulgarian yogurt,

Make the toasted oat and nut topping: Mix the oats, almonds, pumpkin seeds and hemp seeds together in a small bowl with salt and olive oil. Transfer to a baking sheet and bake for 10 minutes, or just until fragrant and lightly toasted.

Make the oatmeal: In a small saucepan, bring 1 cup water to a boil, then add the oats and a pinch of salt. Reduce to a low simmer, cover, and cook for 20 minutes. Stir occasionally. Turn off the heat, cover the pot, and let steam for an additional 10 minutes.

Meanwhile, prepare the greens: Heat about 1 tablespoon of olive oil in a medium skillet over medium-high heat. Once the oil begins to shimmer, add the garlic and crushed red pepper. (The garlic should just sizzle but not brown.) Then add the greens, salt to taste, and briefly wilt for around one minute (but no longer than two); turn with tongs to evenly cook.

Place the oatmeal in the bowl, surround with greens and pan juices, and garnish with about 1 tablespoon toasted oat and nut topping. Finish with a dollop of yogurt and freshly ground pepper. Sprinkle with a little salt and a drizzle of olive oil if desired.

These tiny bites are packed with festive fall flavors like cinnamon, pecans, and pumpkin.

Pumpkin Spice Bites

Cup Oats, rolled, gluten-free

Cup Flax Seeds

Cup Dates, pitted

Cup Pecans, roasted, unsalted

Cup Pumpkin Seeds, unsalted

Cup Almond Butter, no added salt

Cup Pumpkin Puree, canned

Tablespoons Maple Syrup

Teaspoon Vanilla Extract

Teaspoons Cinnamon, ground

Teaspoon Nutmeg, ground

Teaspoon Sea Salt

Pulse 1 cup of oats and flax seeds to a coarse powder and set aside.

Pulse dates and pecans to desired consistency.

In a medium bowl, add all ingredients and mix to combine.

Roll into bite-sized balls, roughly 1-inch in diameter.

Place bites on a baking tray or pan and chill in the fridge for 1 hour.

Transfer to an airtight container once hardened.

If you love broccoli and pesto, then this pesto will send you over the moon! This sauce is perfect for dipping, mixing, and spreading.

Broccoli Pesto Spread

Cups Broccoli, florets

Garlic,

Cup Basil

Teaspoon Salt

Teaspoon Black Pepper, ground

Avocado Oil

Lemon

Cover the pitcher with the pitcher lid and blend using the PURÉES program.

Serve as a dip for veggies, as a spread on sandwiches, or over pasta.

Raspberry Kale Salad

kale

shallot

raspberry blush balsamic vinegar

raspberries

Chop the shallot into long strips.

Mix together the oil, vinegar, and salt.

Submerge the shallots into the oil mixture and let them rest for at least 1 hour.

Meanwhile, wash and chop the kale. Place in a large bowl and add a dash of salt (or a few dashes of lemon juice). Massage the kale until it just starts to wilt.

Add the raspberries and pumpkin seeds to the kale. Add the marinated onions, and as much of the dressing as desired.

Serve as is or carefully mix together, trying not to smush the raspberries, and serve!

There are only three basic steps to making green mole: Whip up a purée of toasted pumpkin seeds, tomatillos and chiles in a blender; sear the purée in oil and cook it until it thickens slightly; then add chicken stock and simmer until the mixture is creamy. Once the sauce is done, you can poach shrimp right in it; it only takes five to eight minutes to cook them in the simmering mole. Better yet, you can make the sauce up to three days ahead and keep it refrigerated until you’re ready to use it, or freeze it (whisk or blend to restore its consistency after thawing).

Shrimp in Green Mole

tomatillos, husked,

serrano chile

lettuce

garlic cloves,

chicken stock

canola or extra-virgin olive oil

cumin seeds, ground

Kosher salt and black pepper,

shrimp,

Rice,

Heat a heavy straight-sided skillet or a saucepan over medium heat and add pumpkin seeds. Wait until you hear one seed pop, then stir constantly until they have puffed and popped and smell toasty, about 3 to 5 minutes. Do not let them darken beyond golden or they will taste bitter. Transfer to a bowl and allow to cool. Remove 2 tablespoons to use as garnish and set aside.

Place remaining cooled pumpkin seeds in a blender and add tomatillos, chile, lettuce, onion, garlic, cilantro and 1/2 cup chicken stock. Cover blender and blend mixture until smooth, stopping the blender to stir if necessary.

Heat oil in the skillet or saucepan over medium-high heat. Add cumin and let it sizzle for a couple of seconds, then add puréed tomatillo mixture. Cook, stirring often, until sauce darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. You can hold the lid above the pot to shield yourself and the stove, or set the lid on the pot to partly cover it.

Add remaining cup of chicken stock, bring to a simmer, reduce heat to medium-low and simmer, uncovered, stirring often, until sauce is thick and creamy, 10 to 20 minutes. Season to taste with salt.

Season shrimp with salt and pepper. Shortly before serving, bring mole sauce to a simmer and add shrimp. Simmer 5 to 8 minutes, until the shrimp are cooked through but still moist. Serve over rice, garnishing each serving with toasted pumpkin seeds and cilantro.

Pistachios contain less fat than other nuts, but they are still packed with protein and flavor, making them a fantastic choice for nut butter. Some brands contain sugar or hydrogenated oil, but you can make your own with just nuts — and maybe 1/4 cup pumpkin or sunflower seeds. For deeper flavor, roast the raw pistachios before blending. The seeds add a satisfying crunch and a more intense nut flavor, while a pinch of ground cardamom takes pistachio butter in a new direction. Swirl the finished product into your breakfast oatmeal or smoothie.

Roasted Pistachio Butter

pistachios (about 3 cups)

Kosher salt (optional)

Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 15 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.

Place nuts in a food processor along with seeds, if using, and purée until smooth, about 8 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Pistachio butter will keep in an airtight container in the refrigerator for at least 3 weeks.

This cozy dessert comes together quickly and fills the kitchen with a sweet, buttery aroma. The textures play well together: The spiced caramel is silky but robust, the bananas tender, and the pecan-and-coconut topping crunchy and crisp. Pick ripe but firm bananas so they’ll maintain their shape after cooking. (The bananas should be yellow with no black spots; green bananas won’t work.) Broil them until sizzling, then allow the bubbling caramel to cool and thicken a bit before serving. Devoured directly out of the skillet, or spooned into individual servings, these caramelized bananas are a lovely way to end a meal. Top with a scoop of ice cream for a cool contrast to the warm dessert.

Caramelized Bananas With Pecan-Coconut Crunch

unsalted butter (1/2 stick)

honey

50 grams shelled pecans, chopped

rolled oats

coconut chips

sesame seeds, flax seeds, chia seeds

dark brown sugar

heavy cream

nutmeg

black pepper

bananas

Ice cream, whipped cream

Make the crunchy topping: In a large skillet, heat 2 tablespoons butter over medium until melted and foamy, about 3 minutes. Add 1 tablespoon honey and the salt; using a spatula, stir to combine. Add the pecans, pumpkin seeds, oats and coconut and stir to coat. Toast, stirring frequently, until the mixture is golden brown, about 8 minutes, lowering the heat as necessary to keep the mixture from burning. Stir in the sesame seeds and remove from heat. Move to a shallow bowl and set aside to cool. (You should have about 1 1/2 cups.)

Prepare the bananas: Set the oven to broil. Wipe out the skillet and add the brown sugar, heavy cream, nutmeg, pepper, remaining 2 tablespoons butter and 1 tablespoon honey. Stir ingredients and bring to a simmer over medium heat until the sugar is dissolved, about 2 minutes.

Remove the skillet from the heat and place the bananas in the pan, cut-side up. Spoon some of the sauce over the top to coat the slices. Move the pan to the oven and broil until the caramel sauce is hot and bubbly and the bananas are tender, deep golden and slightly charred in spots, 7 to 10 minutes. Remove from oven and allow to sit for at least 5 minutes.

Spoon a large helping of the ice cream, whipped cream or crème fraîche over the warm bananas, then scatter the pecan-coconut crunch over the top. Divide among individual plates or eat directly from the skillet.

The secret weapon in this addictive granola is, yes, olive oil, which gives the oats and coconut chips a wonderful crispy bite. Make sure to add the fruit after baking (putting it in the oven will dry it out), and feel free to improvise: swap out the apricots for dried cherries, the pistachios for walnuts, the cardamom for a little nutmeg. But double the batch. You won’t want to run out.

Olive Oil Granola With Dried Apricots and Pistachios

raw pistachios, hulled

raw pumpkin seeds, hulled

extra virgin olive oil

cardamom

apricots

Fresh ricotta, for serving (optional)

Fresh berries, for serving (optional)

Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired.

The showcase of last week’s class was one of Mexico’s most famous and delicious moles, the Poblano, which originated in the kitchen of the Convent of Santa Rosa, in Puebla. After seeing how much guests enjoyed it, I can’t wait to share it with you. I know, the word Mole sounds exciting to eat yet intimidating to prepare.

Mole Poblano

lard (vegetable shortening or vegetable oil)

chiles anchos (about 6

chiles pasillas (about 12

chiles mulatos (about 6, stemmed and seeded)

chipotle chiles (about 4, stemmed and seeded)

white onion (about 1/2 pound, roughly chopped)

garlic

peanuts

raisins

chile seeds

(stemmed)

anise seeds

black peppercorns

true cinnamon

allspice

thyme

marjoram

roma tomatoes (about 2

tomatillos (about 2, husked, rinsed, charred/roasted)

corn tortillas

bolillo (telera

chocolate chocolate

chicken broth (plus

sesame seeds (toasted, to sprinkle at the end)

In a large extended casserole dish set over medium high heat, add 1/2 cup lard, oil, or vegetable shortening. Once hot, about 2 minutes later, add the chiles in 2 or 3 batches and saute, stirring often, and being careful not to let them completely burn. Remove with a slotted spoon and place in a mixing bowl as you move along.

In the same oil, add chopped onion and garlic and saute for 2 to 3 minutes, stirring, until they soften and release their aroma. Stir in the almonds, peanuts, raisins and pumpkin seeds, and let them cook for 2 to 3 minutes.

Stir in the sesame seeds, reserved chile seeds, stemmed cloves, anise seeds, coriander seeds, black peppercorns, cinnamon stick, ground allspice, thyme and marjoram. Stir frequently and let it all cook for 3 to 4 more minutes, stirring often. Make room again, and add the tortilla and bread pieces along with the tomatoes and tomatillos. Let it all cook for a couple minutes.

Incorporate the already sauteed chiles and pour in the chicken broth. Stir and once it comes to a simmer, add the chocolate pieces and the salt. Mix well, and let it simmer for 12 to 15 minutes. Turn off the heat, cover and let the mix rest for 1/2 hour, so the chiles can completely soften.

In batches, puree the mixture in the blender or food processor until smooth. You can store this mole, covered, in the refrigerator for up to a month, or freeze it for up to a year.

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