Before I went vegan and gluten-free, I was vegetarian for practically my entire life. So, naturally, I began cooking at a very young age. Honestly, I’ve been cooking for as long as I can remember. It’s gratifying to watch how various flavorful combinations turn into delicious plates of food right before your eyes.
Stir fried foods make great lunches: They're so easy to whip up in a moment’s notice! If you want to give your stir fry a slight Asian twist, try this easy recipe. It should be enough to make two servings and tastes fantastic. If you don't have the exact vegetables I list, that's okay, too: You can substitute them with your favorites and keep the seasoning the same instead. You can also pair this recipe with noodles or quinoa instead of rice, if you so choose. It's all a matter of preference and availability.
Base ingredients:
One of my favorite toppings for pasta, breads and anything savory is this homemade seasoning. With significantly less sodium and fat than dairy parmesan, this recipe is not just healthier, it also gives you a more interesting variety of flavors, while providing an amazingly cheesy texture to anything you top it with. Plus, it is so easy to make--simply throw all the ingredients into a blender and you’re done! I recommend storing it in a glass jar or other airtight container to keep it fresh and ready to use for an extended period of time.
Supplies:
Blender
What to do with all those pumpkin seeds after carving is done? Roast them and eat them, of course! After cleaning off the seeds simply coat them in the seasonings of your choice and spread them out on a baking sheet to be cooked until golden brown (30-45 minutes, flipping halfway through) at 300 degrees Fahrenheit.
There is nothing quite like the smell of butter, sugar and cinnamon baking away in a cozy house. Bring the fall season to life with this sweet seasoning for your pumpkin seeds.