Umeboshi Toasted Pumpkin Seeds

Crunchy, nutty pumpkin seeds are loaded with healthy oils and have ample protein. Lightly toasted to draw out flavor and seasoned with umeboshi plum vinegar they are excellent to top a salad or soup, or to munch on with sliced apples (salty-sweet, oh yea!). This is one of my favorite staple snacks on the go.

Yields: 2 cups (32 servings)


2 cups raw pumpkin seeds
2 to 3 teaspoons umeboshi plum vinegar *

*Umeboshi plum vinegar is the salty, tangy brine of picked umeboshi plums, available in natural markets such as Whole Foods. 


Toast the pumpkin seeds in a heavy skillet (cast iron is a premium choice) over low heat, stirring regularly. It is worth being patient and toasting slowly for the best flavor and to preserve nutrients.
After about 5 minutes, the seeds will begin to swell and become fragrant, but they should not pop or the heat is too high.
Add the umeboshi plum vinegar and stir constantly with a wooden paddle or spoon for a bout 1 minute, toasting until dry.


Serve as a topping for salad, soup, or on any dish for a complimentary crunchy texture.


Allow to cool completely before storing in an airtight container, glass jar or bag in a cool, dry place.

Tagged:   gluten-free plant-based recipes