Tag Archives: pumpkin seeds

Sauted Spinach with Garlic and Nuts!

I eat spinach just about every other day and while the iron and vitamin K is important for women, it’s not as important for men. Fortunately, Brent likes spinach too so we added spinach as the third element to our BBQ dinner. We used the following:

3 cups spinach (one package frozen is fine)

1 tbsp sun dried tomato, minced (opitonal)

2 tbsp vegan margarine

6-7 cloves of garlic, minced

1/4 cup nuts or squash seeds, toasted

Melt the butter in a nonstick pan over medium heat. Add the garlic and nuts or seeds and heat until it becomes fragrant.

Add the spinach and stir until it wilts.

Butter and garlic make anything delicious. Fortunately spinach is delicious all by itself. We served it up with tangy BBQ butternut squash ribs, savory mushroom wild rice and it was a great meal.

This is Christie and Brent, signing off!

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Smoked Pumpkin Seed Spread

Thursday nights are raw nights at the Alldestroyers’ household (Alldestroyers is an anagram of both our last names, I’m a nerd. Don’t judge me). Today I ┬ádecided to finally try making my own spicy spread, trying to replicate smoked salmon but without the fishiness.

We started our sprouts in advance and started soaking the pumpkin seeds the morning of this dinner.

Otherwise, I started with the following:
1/3 cup of shelled pumpkin seeds, soaked 6 hours in distilled water
1 tbsp of tahini
1/2 tsp smoked paprika
2 cloves of garlic
1/2 tsp ground cumin
juice from 1 lemon as needed
pinch of nutmeg
1 tbsp nutritional yeast (optional)
salt and pepper to taste (I ended up using chipotle to add spice since it’s also smoked)

We put it in the food processor and monitored it while Brent got the rest of the materials we needed to make salad rolls.

Overall they were a hit. Not fishy at all and definitely smokey and satifsying. I think we ate 4 rolls between us. Considering that this was after a grueling double session of Brazilian jiu jitsu, this is really saying something.
We put asparagus, home grown sprouts, carrot, cucumber, spinach into these wraps along with our awesome smoked pumpkin spread. We dipped them in raspberry salad dressing and the combo was faboo! Check out my customer appreciation photo: it was so good it actually blew Brent’s shirt off.

There’s a good chance I’ll use this recipe again to serve on crackers with “cheese”, as a dip for veggies, or as a regular sandwich spread.

This is Christie and Brent, signing off.

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