Recipe: Moosewood Toasted Pumpkin Seeds and Cranberries

TOASTED PEPITAS AND CRANBERRIES

"Pumpkin seeds (pepitas) are crisp, dried cranberries are chewy, and together in this recipe, they are deliciously sweet and a little salty. A wonderful garnish for salads and soups, but just as likely to disappear as an irresistible snack."

1 1/2 cups shelled pumpkin seeds
1 tablespoon soy sauce
1 teaspoon olive oil
12 teaspoon dried thyme* (optional)
3/4 cup dried cranberries, chopped

Spread the pumpkin seeds on a baking sheet and toast in a preheated 375 degree F oven for 7 or 8 minutes, just until they begin to darken.

Meanwhile, in a small bowl, whisk together the soy sauce, olive oil, and thyme, if using; set aside.

Remove the toasted pumpkin seeds from the oven, and while still hot, drizzle them with the soy sauce mixture and stir to coat.

Put them back in the oven for a couple of minutes, taking care not to let them burn.

When they have cooled, stir in the cranberries. Store in a closed container at room temperature.

*Commercially packaged dried thyme varies in quality and strength. Fresh thyme dries in a day or two at room temperature, and then the leaves can be easily stripped from the stems and crumbled for a vibrant, fresh taste. Store in the pantry or freezer.

Makes 2 generous cups (8 servings, 1/4 cup each)
Source: The Moosewood Restaurant Cooking for Health by Moosewood Collective