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Tasty Pumpkin Seeds

November 1, 2009

look what we've done with your insides

Vegan MoFo 3 may be over, but the blogging will continue! As will the veganing… this could be the veganing of a beautiful friendship. We did pretty well on our self imposed Vegan October challenge. Jason and I had 4 vegan lapses in October. All of these involved pizza eaten outside of the home, and in Jason’s case outside of the state. We both feel good about this. Knowing how many times I had to turn things down at work this month made me realize how much junk I was eating without realizing it. Those event leftovers haunted me much less towards the end of the month.

Looking forward to November’s adventures, which include visits from three of our favorite couples in the VL Newlywed Triology, a road trip to Washington DC, and recipe testing as we countdown to our Thanksgiving party!

Vegan MoFo made me realize how awesome (and more accurate) it is to write down how you made things right after you make them. Below is how we made these tasty pumpkin seeds leftover from our Halloween carving last night. It’s a great way to use that bottle of vegan worchestire sauce that you bought.

Tasty Pumpkin Seeds:

1 tsp olive oil
1 tsp sesame oil
2 Tbs vegan worchestire sauce
2.5-3 cups raw pumpkin seeds
ground sea salt to taste

Preheat oven to 375. Clean pumpkin seeds well. Toss in bowl with oils and worchestire sauce. Lay out on baking sheet. Salt. Bake for about 45 minutes, stirring occasionally.

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