Issue 1 – Summer
Super Seed Mix
Prep time: 5 minutes ~ Cook time: 10 minutes ~ Yield: 2 cups ~ Serving size: 10
Ingredients:
- 1/2 cup raw, unsalted pepitas
- 1/2 cup raw, unsalted sunflower seeds
- 1/4 cup white sesame seeds
- 1/4 cup black sesame seeds
- 1/4 cup chia seeds
- 1/4 cup hemp hearts
- 2 tablespoons olive oil
- 1 tablespoon Maldon salt
- 1 teaspoon pure maple syrup
Directions
1. Preheat oven to 350.
2. Mix seeds in a bowl with olive oil, salt and maple syrup. Stir well to coat.
3. Line a baking tray with parchment paper.
4. Place seeds evenly on tray and toast in the oven for 10 minutes.
5. Remove from oven and let cool.
6. Store in an airtight container in the cupboard and use on soups, salads, bowls and flatbreads.
Vegan Focus: Could you share some more about the items you keep on hand to spruce up dishes quickly?
Chef Montelbano: Microgreens, herbs and edible flowers are all very easy to grow and I usually have 6 herbs and 2-3 different edible flowers growing during the season. Nature provides us with the perfect garnishes that need no additional output. A single sprig of fennel frond or dill can turn your dish around and you’ll always garner smiles from your guests when they see flowers adorning their food.
- As you can see, this soup on its own is pretty plain. It’s delicious, but definitely lacking a wow factor.
2. Adding the seed and nut mix gives this creamy soup texture, additional nutrition and of course, adds a nice aesthetic.