Ingredients
Directions
Toast the seeds: Heat a large stovetop pan over medium heat. Add the pumpkin seeds and sunflower seeds. Toast, tossing occasionally, for 2–3 minutes until fragrant.
Add the remaining seeds (flax, hemp, black cumin, sesame, cumin, mustard, and coriander seeds) to the salad topper mix and toast for 1–2 minutes or until fragrant.
Remove from the heat and allow to cool for a bit before adding to a food processor.
Blend for about 30–60 seconds until the seeds are finely chopped (not fully blended or you’ll have mush!).
Add the dried veggie pulp, garlic powder and salt and cayenne, if using. Pulse a few times until blended.
Taste for additional flavors of choice.
Chef's Notes
Substitutions
Use walnuts, almonds, or other nuts of your choice in place of the seeds for the salad topper.
Use ground cumin, mustard, and coriander for cumin, mustard, or coriander seed. Add the ground versions when you add the garlic powder and start with ⅛ of a teaspoon per ½ teaspoon of the seed.
Substitute onion powder for garlic powder.
Substitute smoked paprika for cayenne pepper.
How to Dehydrate Veggie Pulp
Spread the veggie pulp out evenly to allow it to completely dry and dehydrate on your dehydrator tray at 118 degrees F for 3–4 hours or in your oven on a parchment-lined baking sheet, dehydrating on the lowest setting (170–180 degrees F) for 2 hours, checking and tossing after an hour.
What is Black Cumin Seed?
Native to Asia, the Middle East, and North Africa, black cumin seed’s botanical name is Nigella sativa. It’s a spice, similar to the tan-colored cumin seed you most likely know, but from a different botanical species. Nigella sativa has a substance called thymoquinone, a compound that is showing promise in research studies fighting cancer, helping with allergies, and supporting brain health. You may be able to find it in specialty spice shops, but, more than likely, you’ll need to purchase it online.
Storage
Store the spice blend in an airtight container in the refrigerator for up to 2 weeks or freeze for up to three months.
Ingredients
Directions
Toast the seeds: Heat a large stovetop pan over medium heat. Add the pumpkin seeds and sunflower seeds. Toast, tossing occasionally, for 2–3 minutes until fragrant.
Add the remaining seeds (flax, hemp, black cumin, sesame, cumin, mustard, and coriander seeds) to the salad topper mix and toast for 1–2 minutes or until fragrant.
Remove from the heat and allow to cool for a bit before adding to a food processor.
Blend for about 30–60 seconds until the seeds are finely chopped (not fully blended or you’ll have mush!).
Add the dried veggie pulp, garlic powder and salt and cayenne, if using. Pulse a few times until blended.
Taste for additional flavors of choice.
