I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 | Publish Date not found |  0 Views |
Roasted Pumpkin Seeds 3 Ways // MoreSaltPlease
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
Premium Ad-Free membership includes:
Roasted pumpkin seeds are the little edible trophies you get for carving pumpkins. Don’t carve a pumpkin (or any winter squash for that matter) without roasting the seeds. That’s just the way it’s done. The question is what’s the best technique? There’s some debate about the best approach but I’ve found a foolproof method over the years. It’s super easy and I’m going to share it here. Please note there are a few caveats you’ll notice in my technique (compared to most). First! Some people boil the pumpkin seeds before roasting them. This isn’t necessary. Second I season and season the pumpkin seeds now after roasting them and I’ll tell you more about why.
