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July 10, 2014

Wicked Seed and Spice Blend

Chad Sarno of Rouxbe.com/plant-based

Makes about 2 cups

1 cup (225g) sunflower seeds
1 cup (225g) sesame seeds
1/4 cup (60g) nutritional yeast
1 tablespoon chili powder
1 1/2 tablespoon ground cumin
2 tablespoons onion granules

To toast the seeds, bring a frying pan to medium-high heat. Add the sunflower and sesame seeds.

Toss the seeds gently until they begin to pop and become aromatic. They should acquire a nice golden color.

Before adding the seasonings, turn off the heat. While the pan is still hot, add the remaining spices and nutritional yeast and toss well.

Allow the mixture to cool and place it in a sealed container, where it should last for a few months in the cupboard.

Tip: Sprinkle this atop kale, radish and avocado salad or use it to spruce up any bean or grain dish.

(Recipe and photo courtesy of Chad Sarno of Rouxbe.com/plant-based, whose online plant-based cooking certification course begins on July 23, 2014.)


All figures are per quarter-cup serving (1/8 of the recipe)

Calories: 226
Fat: 18 g
Carbs: 10 g
Fiber: 4 g
Protein: 7 g
Sodium: 15 mg

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