This is so easy to make that it doesn’t really deserve to be called a recipe, but these seeds are very tasty and can turn a plain dish into something special.
I was first introduced to this method of toasting seeds with soy sauce in my teens, when I was living in a commune in Northern New South Wales. There were many pros and cons associated with that time of my life, which is not surprising seeing as I was young and trying to define myself, but being introduced to new foods was definitely one of the major pluses. A lot of those foods are available in supermarkets now, but in rural Australia in the early nineties, you still had to go to a health food store to get things like tempeh, fresh sprouts, and dried grains, pulses and seeds.
Toasted seeds are great in salads or on soup, and just to eat by the handful. They are an easy way to add some protein and salty flavour to a vegetable dish. These days you can find them ready made in some stores, but I prefer to make my own because it’s just so easy, and I like eating them when they’re still warm.
I don’t often post recipes unless they’re something I’ve made up or heavily modified, but this was just too delicious not to share.
I wanted some soup, and and I wanted to use black-eye beans, so I put them on to soak. Then I searched the internet for suitable recipes and decided to use this recipe for Black-eye bean and Vegetable Soup, by Jan Pursey, at Taste.com.au. The next day I was grocery shopping, and picked up the rest of the ingredients.
I followed the recipe exactly, but when I was vegetable shopping I’d picked up some fresh okra which was on sale, and decided to add about 5 of them, sliced, about an hour into cooking the soup. It worked brilliantly.
Total calories for the pot: 1370
Makes 4-5 serves at 275-355 calories each.
(We didn’t add the olive oil when serving)
Experimental Status: This is clearly a tried and tested, and it shows.
Repeatability: See above. I would definitely make this again. Might add a little more pepper and some paprika to add a little heat.
or “cookies” for those with a slightly different lexicon
While I’m neither vegan nor gluten intolerant, I have friends who are one or the other and it’s nice to be able to bake things which I can share.
I’m pretty good at making gluten free versions of most cakes, muffins, and biscuits, but I often struggle to think of vegan alternatives to eggs. For some recipes, the egg is not really essential, but for certain things it’s needed to bind the other ingredients together. I had a hunch that using a thick coconut cream might do the trick, and it turned out to be correct (at least in this instance).
These turned out to have a crisp outside and a moist, crumbly center. The only thing I would do differently next time is use hazelnut meal instead of almond meal, to emphasize the hazelnut flavour.