Whole Food Cooking Every Day by Amy Chaplin

Author:Amy Chaplin
Language: eng
Format: epub
Publisher: Artisan
Published: 2019-09-10T00:05:23+00:00

Toasted Seed and Nori Salad Topper

Makes 2 cups | 8 ounces | 230 g

½ cup (2½ ounces | 70 g) raw pumpkin seeds

½ cup (2½ ounces | 70 g) raw unhulled sesame seeds

½ cup (2¼ ounces | 65 g) raw sunflower seeds

1 teaspoon raw apple cider vinegar

1 teaspoon tamari

½ teaspoon fine sea salt

¼ teaspoon cayenne pepper

⅛ teaspoon garlic powder (optional)

½ cup (1/6 ounce | 5 g) Crushed Nori (see the sidebar)

Preheat the oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper and set aside.

Put the pumpkin, sesame, and sunflower seeds in a medium strainer and rinse under cold running water. Set aside to drain well.

Transfer the drained seeds to a medium bowl and add the vinegar, tamari, salt, cayenne, and garlic powder, if using. Mix well, then spread the seeds out on the lined baking sheet in a single layer. Toast for 10 minutes, stir, and toast for another 6 to 8 minutes, until the seeds are fragrant and golden. Remove from the oven and set aside to cool.

Transfer the seeds to a dry bowl, add the nori flakes, and mix well. Store in an airtight jar for up to 6 weeks.

Crushed Nori

Hold a sheet of untoasted nori about 5 inches (13 cm) above a medium gas flame, moving it constantly to prevent burning. The nori is toasted when it is a light green color (you only need to toast one side). Crush the nori sheet with your hands into about ½-inch (1.25 cm) pieces. Store in a tightly sealed jar for up to 1 month. Sprinkle over salads, soups, and grain or bean dishes. You can also lightly toast nori sheets that were purchased toasted but have become stale from being exposed to air. One sheet makes 1/4 cup (2.5 g).

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