Conserve the Gourd

As it's the 31st of October, this will be my final post for the third annual Vegan Mofo: Vegan Month of Food.

Today also happens to be Halloween and I'm obviously not much of a sculptor. But...a pumpkin does make for good eating!

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Roasted Pumpkin Seeds

• 1) Carefully carve open top of pumpkin.
• 2) Remove the seeds; separate them from any stringy strands; rinse seeds under fresh water.
  
• 3) Drain seeds and allow to dry.
  
  
  
• 4) Toss the seeds with a teaspoon or so of olive oil, a dash of Kosher salt, a small grind of black pepper, and a 'scary' dash each of garlic and cayenne powder.
  
• 5) At 350 °F, bake the seeds for 20 minutes.
  
• 6) Increase the temperature to 425 °F and cook for 5 more minutes, until the seeds only begin to brown...no more!
  
• 7) Remove and allow cool. Add additional salt or seasoning, if needed, to taste.

Delicious and nutricious!

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And, as to the pumpkin itself...

• Cook Pumpkin 'Ghoul'ash!
• Roast the cubed gourd as you would small 'new' potatoes.
• Bake a vegan pumpkin pie.


• Final step: pour a final Oktoberfest lager beer of the year. Winter brews are a-comin'.

Want more VeganMoFo? Check out these photos on Flickr.