If you read my last post, you know that my housemates brought home some pumpkins from the dumpster last week.
One of my favorite dumpster finds yet (aside from a banana ice-cream maker)!
As soon as I saw the beauties, I knew what I wanted to do with them- make dried pumpkin seeds.
I chose to wait and incorporate the recipe into my Recipe Redux challenge for the month, which is "Spooky Spices". The theme is focused on taking a spice you are fearful of using and conquering your anxieties by creating something delectable.
One spice I'm intrigued by but never get around to using is curry powder. I love the curry from my local Vietnamese and Thai joints, but I rarely if ever use the spice on my own.
With such a strong flavor, I find myself avoiding it and opting instead for my tried and true favorites like seaweed sprinkles, cumin, and onion powder.
Well, there's a first time for everything I guess. Considering the pumpkin seeds were free, I figured the stakes weren't too high if I messed them up with my heavy-handed curry use.
Surely enough, I did not! They turned out great- perfectly crisp and spicy.
The dehydrator gives the seeds a really nice, light consistency, but an oven will work fine as well if you don't have a dehydrator and aren't concerned with the recipe being "raw".
Try out this recipe with curry, or your own "fear spice". You won't be disappointed!
(Unless, of course, you have a seed allergy. Then you may be very disappointed.)
By the way, if you want more information on dumpster diving, check out this post or drop me a comment. I'm happy to discuss.
- 2 cups raw pumpkin seeds (unhulled)
- 1 tbs. Bragg's liquid aminos
- 1 tsp. black pepper
- 1 curry powder
- Rinse and dry seeds
- Stir in remaining ingredients
- Spread on dehydrator tray
- Dehydrate for 8-10 hours (or bake at 350º for 10 minutes)