O Cafe's Roasted Veggie Toast with Pumpkin Seed "Tahini" and Popped Turmeric Amaranth
Course: Appetizer, small plate, Snack, toast
Cuisine: can be gluten free, nut free, soy free, vegan
Servings: 8slices toast
Author: Gena Hamshaw
For the sprouted pumpkin tahini:
4ounces1 cup pumpkin seeds
1/2tablespoonapple cider vinegar
For the roasted veggies:
1scant cupeach broccoli florets, carrots, and sweet potatoes, cut into 1 inch pieces
Dash black pepper
For the popped turmeric amaranth:
To make the tahini, place the pumpkin seeds, powders, and salt in a food processor. Process until the mixture forms a meal. With the motor running, add the lemon juice, vinegar, and 1/3 cup water. Blend till smooth. If the mixture is still very thick, add a few more tablespoons water. Transfer to an airtight container and store or serve.
To make the veggies, preheat oven to 400F. Chop the vegetables into 1 inch pieces, then toss with the other ingredients. Roast for 15 minutes, or until the vegetables are crisp-tender.
To prepare the amaranth, put amaranth in a pot and allow to pop like popcorn. Once finished, add remaining ingredients and mix well, until combined.
To prepare the toast, top each slice with 2 tablespoons of the pumpkinseed tahini, 1/3 cup roasted veggies, and a heaping tablespoon of popped amaranth. Serve.
Recipe makes 1 scant cup of the pumpkinseed tahini, 2 1/2 cups roasted veggies, and 2/3 cup popped amaranth.