Roasted Pumpkin Seeds

Last weekend was our family's yearly pilgrimage to the Pumpkin Farm, (of which there are many in this area, pumpkins being a popular local crop), and we came away with several HUGE beasts for our jack-o-lantern carving enjoyment.

Upon returning home, we immediately set up a pumpkin-cleaning-seed-retrieval station on the backyard picnic table and ended up with several cups of beautiful seeds to roast for our most favorite and anticipated snack EVER!

Roasted Pumpkin Seeds!!

I was posting about it later that evening on Facebook and was surprised when several people mentioned they'd never made or experienced Roasted Pumpkin Seeds.

If this is a new idea, you simply MUST try it, whether it's seeds from a squash you're baking, a pumpkin you're roasting for pies, or your kids' jack-o' lantern project - all of these seeds work!

These are not the bland, unsalted, unroasted, green (shelled) pumpkin seeds (pepitas) you see in the store; Homemade roasted seeds are the whole, white, in-the-shell pumpkin seed, roasted until crispy and toasty-browned, sprinkled with salt and eaten just like that, no cracking, no shelling needed. And they are OH-SO-VERY good.

So..... if you haven't had the pleasure, or even if you have, here's our VERY simple recipe.
Enjoy.

Roasted Pumpkin Seeds

1 1/2 cups raw whole pumpkin seeds
1 Tablespoon good olive oil
1/4 tsp salt

Preheat oven to 250 degrees F.
Spread seeds on baking sheet. Drizzle with oil. With your hands, mix seeds until all have oil on them. Spread evenly on sheet in a single layer.

Check seeds EVERY TEN MINUTES to make sure they're not over-browning, and stir on the baking sheet.
Bake for about 45 - 55 minutes total, checking frequently towards the end, until seeds are toasty and medium brown in spots.
(Taste a few, they should be crisp on the outside, but still just slightly soft and nutty inside).

Remove from oven when browned to your preference, sprinkle with salt to your taste (other seasonings are good here too - curry, cinnamon sugar, cayenne, lemon-pepper, etc..).
Enjoy warm or cooled.

Have a GREAT, and very "PUMPKIN-Y" Weekend!!

Oktoberfest: Tofu-Schnitzel Cutlet with Gingersnap Gravy

There are numerous places around here advertising "Oktoberfest" Menus, all as an excuse, I'm sure, to sell more beer! Not that this is a bad thing, but I admit I get tired of the very heavily meat-centric (though somewhat traditional) menu offerings all in the name of a German beer-and sausage fest.

In the days before refrigeration, it was nearly impossible to brew quality beer during the hot summer months. The answer, then, was to work overtime in March and April, making barrels and barrels of stronger, slightly hoppier beer and storing them away in ice-filled cellars or mountain caves to keep them cool.
In those days, barrels were precious commodities. So to free up the casks for the new batches of fall beer, folks would gather around harvest time for a Fall festival and harvest celebration to finish off the spring (or "March" beer), at this point mellowed and clarified by its cool summer-long rest, thus allowing barrels to be reused for fall brewing. And there you have my one-minute history lecture on Oktoberfest. Yum.

Being of German heritage, I decided this was a good afternoon to make something remotely Schnitzel-ish, yet vegan, to go with a good gingersnap gravy and a bottle of Cascade Brewing Company's Apricot Ale.
Yes, cookies in gravy, apricots in beer.

Sounds crazy till you try it! I admit it took me a while to try the gravy especially (as gingersnaps are my LEAST favorite cookie in the world) but this spicy sweet-and-sour sauce (not so much gravy really) is actually VERY good! (So is the ale, but I don't have a recipe for that)!!

Tofu-Schnitzel Cutlet

2 pounds extra-firm tofu, sliced in 3/4 inch sliced (frozen-thawed-pressed is best here, but regular firm, straight form the package works too).

Marinade:
1/2 cup white wine
1/2 cup broth
1 tbsp marmite or soy sauce
1/2 tsp liquid smoke (or Bacon Salt)
- - -
1/2 cup whole-wheat (or rye) flour
2 teaspoons caraway seeds, crushed if possible
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 cup non-dairy milk
1 teaspoon liquid smoke
1 cup dry whole grain breadcrumbs
oil to fry, I prefer coconut oil here

Slice tofu approximately 1/2″ thick. Marinate overnight in Marinade.

On a plate, mix together flour with spices.
In a bowl, stir together milk and liquid smoke.
Place breadcrumbs on another plate.

Drain tofu slightly, leaving it a bit damp. Dip tofu in flour mixture, then milk, then breadcrumbs, coating on all sides. You may need to press the coating on a bit.

Heat oil in a skillet over medium-high heat and fry on each side, approximately 2-3 minutes, until golden. Repeat with remaining tofu.

Keep warm in a single layer in the oven.
When all are finished, serve with Gingersnap Gravy.

Surround with steamed new potatoes dressed with margarine and parsley and some good (NOT canned, acceptable from a glass jar, but the 'fresh' stuff straight from the deli is my preference) sauerkraut.
Alternatively, I love this with steamed, broccoli, kale and beets and a fresh carrot salad. Any of those fall veggies work well here.

Gingersnap Gravy

1 small onion, chopped fine
2 Tbsp margarine
1 cup tomato juice
1 cup vegetable broth
1/2 cup brown sugar
10 vegan gingersnap cookies, crushed
2 Tbsp red wine vinegar
1/2 tsp onion powder

In a small skillet, cook onion in the margarine until very soft, put a lid on the pan if onion starts to brown too much.

Meanwhile bring tomato juice and broth to a simmer in medium saucepan. When onion is very soft and somewhat browned, add to saucepan and broth. Add brown sugar, cookies, vinegar and onion powder. Simmer on medium, stirring with wire whisk frequently, until cookies have dissolved and thickened sauce. (If you want to run through a blender at this point, for a smoother gravy, that's your choice - it's good either way).
Pour over 'Schnitzel' or German veggie-meaty item of your choice...