Category: pepitas

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Southwestern Seitan Saute


It was “clean-out-the fridge” night in the SGG household, and this delicious, flexible saute hit the spot and got the job done. Serve with rice or warmed tortillas.

1 T EVOO or hemp oil
2 cloves garlic, minced
1 package “chicken-style” seitan
1 green bell pepper, diced
3 carrots, diced
1 c broccoli florets
1 T chili powder
1 handful pepitas
Salsa
salt to taste

1) Heat garlic and oil over medium-high heat.
2) When garlic is sizzling, add seitan and chili powder. Stir and cook 3 minutes.
3) Add broccoli florets. Add salt to taste. Stir and cook until broccoli is bright green and tender-crisp.
4) Add carrots and bell pepper. Cook until carrots are slightly softened but not wilted.
5) Sprinkle with pepitas.
6) Serve and pass salsa at the table.

Posted on

Southwestern Seitan Saute


It was “clean-out-the fridge” night in the SGG household, and this delicious, flexible saute hit the spot and got the job done. Serve with rice or warmed tortillas.

1 T EVOO or hemp oil
2 cloves garlic, minced
1 package “chicken-style” seitan
1 green bell pepper, diced
3 carrots, diced
1 c broccoli florets
1 T chili powder
1 handful pepitas
Salsa
salt to taste

1) Heat garlic and oil over medium-high heat.
2) When garlic is sizzling, add seitan and chili powder. Stir and cook 3 minutes.
3) Add broccoli florets. Add salt to taste. Stir and cook until broccoli is bright green and tender-crisp.
4) Add carrots and bell pepper. Cook until carrots are slightly softened but not wilted.
5) Sprinkle with pepitas.
6) Serve and pass salsa at the table.

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Green Salad with Pomegranate, Peaches, and Pepitas


Sweet late summer peaches and glistening ruby pomegranate jewels pop over a bed of baby spinach where pepitas and sunflower sprouts crunch. High-magnesium pepitas and anti-oxidant pomegranates make this salad burst with nutrition, too. For best results, share with friends. This is more of a list of ingredients than a recipe. All measurements should be done to taste.

Serves: 2-4-6 (depending on the proportions you use)
Time: 15 minutes, including chopping time

Ingredients:
1 pomegranate
baby spinach
sunflower sprouts
2 peaches, diced
handful mint leaves, coarsely chopped
handful pepitas

Vinaigrette:
2 T balsamic vinegar (fig-balsamic vinegar if you can find it)
3 T EVOO
1 T honey
salt and red pepper flakes to taste

1) Cut the pomegranate crosswise into ~4 slices and place the slices into a bowl of cold water. Winnow out the seeds. The pith will float to the top and you can skim it off.
2) Rinse and spin in a salad spinner the spinach, sunflower sprouts, and mint.
3) Toss together the pomegranate seeds and all other salad ingredients in a large bowl.
4) Whisk together the vinegrette and dress the salad.
5) Crunch with glee.

Posted on

Green Salad with Pomegranate, Peaches, and Pepitas


Sweet late summer peaches and glistening ruby pomegranate jewels pop over a bed of baby spinach where pepitas and sunflower sprouts crunch. High-magnesium pepitas and anti-oxidant pomegranates make this salad burst with nutrition, too. For best results, share with friends. This is more of a list of ingredients than a recipe. All measurements should be done to taste.

Serves: 2-4-6 (depending on the proportions you use)
Time: 15 minutes, including chopping time

Ingredients:
1 pomegranate
baby spinach
sunflower sprouts
2 peaches, diced
handful mint leaves, coarsely chopped
handful pepitas

Vinaigrette:
2 T balsamic vinegar (fig-balsamic vinegar if you can find it)
3 T EVOO
1 T honey
salt and red pepper flakes to taste

1) Cut the pomegranate crosswise into ~4 slices and place the slices into a bowl of cold water. Winnow out the seeds. The pith will float to the top and you can skim it off.
2) Rinse and spin in a salad spinner the spinach, sunflower sprouts, and mint.
3) Toss together the pomegranate seeds and all other salad ingredients in a large bowl.
4) Whisk together the vinegrette and dress the salad.
5) Crunch with glee.