Vegan Eats and Treats

Pumpkin Seeds Done Right!

Hands up! Put down the pumpkin guts... Did you know that pumpkin seeds have 12 grams of protein per serving (1 cup)? They are also a great source of magnesium and fiber! Every year millions of pumpkins are murdered! lol. So next time you cut open a pumpkin, do it some justice and cook those pumpkin seeds! 

HAPPY HALLOWEEN! 

Ingredients 

4 cups of fresh pumpkin seeds (2 small pumpkins)

3/4 cups brown sugar 

3Tbs dairy free butter 

1/4tsp cayenne pepper 

1/2tsp sea salt 

1 cup chopped pecans (optional)

1/2 cup dairy free mini chocolate chips 

Directions 

1. Preheat oven to 400 degrees.  In a large pot boil salted water. While the water is boiling, clean pumpkin seeds from any large pieces of membrane from pumpkin. Place seeds in boiling water for 10 min. 

2. In the meantime, in a small sauce pan combine brown sugar, dairy free butter, cayenne pepper, and salt. Let butter melt and sugar start to dissolve. When the mixture is combine and sugar begins to dissolve turn off heat. 

3. After the pumpkin seeds have been boiled, drain and dry seeds with a clean kitchen towel. Toss pumpkin seeds and pecans into the brown sugar mixture. Spread on a baking sheet lined with parchment paper. Bake for 15 min, toss and bake for another 10  min. 

4. While warm, sprinkle with mini chocolate chips and try not to devour the whole pan! Top vegan vanilla ice cream, dairy free yogurt, or chia seed pudding with these pumpkin seeds.