Carrot Sweet Onion And Avocado On Crunchy Bread With Pumpkin Seeds Food

CRISPY, CRUNCHY PUMPKIN SEEDS

Steps:

• Separate seeds from pulp and rinse under warm water. Pick out remaining pulp. Shake off excess water, place on a towel, and roll up. Let dry in a warm location for 2 to 3 hours.
• Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone mat or foil.
• Mix dry pumpkin seeds and melted butter together in a bowl. Sprinkle on garlic salt, onion salt, and paprika. Spread on the prepared baking sheet.
• Bake in the preheated oven until golden and crisp, stirring halfway through, about 45 minutes. Let cool and store in an airtight container, but they taste amazing warm, too.

CARROT AND AVOCADO SALAD WITH CRUNCHY SEEDS

Steps:

• Preheat oven to 350 degrees.
• Bring a wide pot of water to a boil. Add the carrots and cook until a knife pierces them easily, about 20 minutes.
• Meanwhile, in a mortar and pestle, pound the garlic, cumin, thyme, chile, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper until crushed and pasty. Add the vinegar and 1/4 cup of the oil and continue pounding until well mixed. Alternatively, pulse in a food processor or blender until pasty.
• Drain the carrots and arrange in a medium roasting pan in a single layer. Spoon the cumin mixture over. Cut the whole orange in half. Arrange the orange halves and 2 of the lemon halves over the carrots, cut sides down. Roast for 25 minutes, or until the carrots are golden brown. Transfer the carrots to a platter.
• When cool enough to handle, squeeze 2 tablespoons juice each from the roasted orange and lemon into a small bowl. Squeeze in 2 tablespoons orange juice from the remaining orange half as well as 2 tablespoons lemon juice from the remaining lemon. Whisk in the remaining 2 tablespoons oil to emulsify. Season with salt and pepper and drizzle over the carrots.
• Preheat oven to 350 degrees. Spread the sunflower, pumpkin and sesame seeds in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until lightly toasted and golden, but not golden brown, about 7 minutes. Cool completely.
• Arrange the carrots on a serving platter, reserving the accompanying sauce. Put the avocado and then the sprouts on top. Drizzle with the reserved sauce.
• Dollop the sour cream over the top, then sprinkle with the seeds. Garnish with flowers if desired. Serve immediately.

PUMPKIN CARROT BREAD

Steps:

• Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
• Combine sugar, pumpkin, eggs, oil and water in large mixer bowl; beat unti just blended.
• Add pumpkin mixture to flour mixture; stir just until moistened.
• Fold in carrots and raisins.
• Spoon batter into 2 greased and floured 9 X 5 inch loaf pans.
• Bake at 350 degrees for 60-65 minutes. Cool.

CARROT, SWEET ONION, AND AVOCADO ON CRUNCHY BREAD WITH PUMPKIN SEEDS

Steps:

• Coarsely grind coriander seeds in a spice grinder or a mortar and pestle. Place onion in a bowl of ice water for 5 minutes. Drain, then let dry on paper towels in refrigerator.
• Meanwhile, heat 1 teaspoon oil in a small saucepan until hot. Add pumpkin seeds, and cook, swirling pan constantly, until plumped and toasted, 2 to 3 minutes. Drain on paper towels, and season with 1/4 teaspoon salt. (Pumpkin seeds can be prepared 1 day ahead.)
• Heat a large nonstick saute pan or skillet over medium heat. Brush both sides of bread slices with 1 teaspoon oil total. Toast bread in skillet until brown, 1 to 2 minutes per side.
• Whisk together lime zest and juice with remaining teaspoon oil. Add onion, carrot, basil, half the coriander, and 1/4 teaspoon salt, and toss well. Top each slice of bread with half the avocado, and season with remaining 1/4 teaspoon salt and remaining coriander. Top with salad and pumpkin seeds.