Tuesday, August 10, 2010

Pepita Sauce

Admittedly, this lunch was a little weird. I neglected to take a picture of last night's dinner featuring yet another yummy Casa de Luz sauce, so you get to see it yummifying some, perhaps incongruous (tofu, steamed cauliflower, and spaghetti squash), stuff I ate for lunch. Casa's suggested use is on braised greens and any kind of grain too. Pepita Sauce is yet another good all round and easy to make condiment from Casa's repertoire.
One thing I'll mention is that after tasting the sauce, I knew I didn't want to add any salt to the veggies during cooking. Think of the sauce as your salt...you likely won't want any extra.

Pepita Sauce:
(Casa de Luz)

1 cup unroasted, unsalted pepitas (pumpkin seeds)

1 clove garlic

1 tsp. oregano (I used milder Greek oregano)

1 Tbs. flax oil (I used canola)

2 tsp. shoyu (I used reduced-sodium tamari...be careful this doesn't get too salty for you)

1 Tbs. ume vinegar

1 cup filtered water

Pan-roast pumkin sees in a stainless steel skillet, stirring constantly. Remove from heat when seeds are lightly browned, puffed, fragrant, and sound slightly hollow when stirred. Place roasted seeds and remaining ingredients in blender, mix well, and serve.


Miranda Rommel said...

Yum - that sounds almost like making tahini - or that it might taste similar, but pumpkiny not sesamey.

Erndog said...

S'goooood Miranda!